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Pavlova with brown sugar and strawberries

I like my meringues to be old-fashioned and gooey in the middle, rather than bright white and explosive. The vinegar and arrowroot give this a chewy centre, and I add soft brown sugar for its caramel flavouring and gorgeous golden colour. Pavlova is traditionally a summery dessert, but this one, with its warmer colouring, also works beautifully in winter with torn figs instead of strawberries.


  • 6 egg whites

  • 1/4 teaspoon cream of tartar

  • 1 teaspoon vanilla extract

  • 225g (1 cup) caster sugar

  • 80g (⅓ cup) soft brown sugar

  • 1 tablespoon cornfl our

  • 2 tablespoons arrowroot

  • 2 teaspoons white vinegar

  • to serve

  • 300ml (11/4 cups) cream

  • 150g greek yoghurt

  • 500g strawberries, hulled and halved

  • 1–2 tablespoons honey


  • 1.

    Preheat the oven to 200°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.

  • 2.

    Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.

  • 3.

    Stir in the cornfl our, arrowroot and vinegar.

  • 4.

    Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.

  • 5.

    To serve, lightly whip the cream and yoghurt together and spread over the pavlova.

  • 6.

    Toss the strawberries in the honey and arrange over the top. Serve immediately.


Recipe taken from Bill Granger's book Bill's Basics

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Posted by Carmen102Report
you are amazing and sexy
Posted by Carmen102Report
you are sexy bill xx