Welcome Wimbledon Tennis 2013 with this Mini Strawberry Rose Pavlova recipe

Nothing feels better than watching the Wimbledon Tennis Championships with some strawberries and cream, but if you'd prefer to mix it up a little this year, why not add some of these Mini Strawberry Rose Pavlovas too. They're sure to get you in the swing of things, no pun intended...

Mini Strawberry Rose Pavlova recipe 

Ingredients for 12 meringues

For the meringues:

3 egg whites (at room temperature)

160g caster sugar

1 tea spoon cornflour

1 teaspoon vanilla essence

Pink food colouring

For the filling:

500ml double cream

2 tablespoon strawberry jam

A handful of strawberries - cut in half to decorate


To ensure that your meringues will be similar in size draw circles onto a sheet of silicon paper. Flip the paper over and place on a baking tray ready to pipe the meringues on.

Heat the oven to 120ºC (100ºC fan).

Whisk the egg whites until they form stiff peaks. You can do this by hand but it will take forever so use an electric whisk.

In a separate bowl sieve the sugar and cornflour together. Add a spoonful at a time to the egg whites and beat in well. Continue adding one spoon at a time until all the sugar is combined.

Add the vanilla essence and blend further until the mixture is thick and glossy and won’t fall out of the bowl if you turn it upside down!

For a pretty two-tone look to the meringues add a little pink food colour to the bowl and stir a small amount up, making sure to leave some of it white.

Fill a piping bag with the mixture. You can use any piping tip. I wanted to get a flower effect so I used a closed star tip no. 846, but any style tip will work.

Pipe circular shapes onto your silicon paper, using the circles as a guide.

For a flower effect meringue start your swirl in the centre. Keep the nozzle close to the paper and at a right angle then keep going round and round until you have filled your circle line.

Pop the tray into the oven for 1 hr 30 mins. After that turn the oven off but leave the tray in there till the oven has completely cooled. This stops the meringues from cracking.

Once the meringues are completely cool whisk up the double cream so it’s no longer runny and add the strawberry jam.

Place a spoonful of jam to the bottom meringue, add strawberries then top off with another meringue.

Assemble the cream on the day or just before you serve. Game, set, enjoy!

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Emma Morton Turner, Guest Editor

View all posts by Emma Morton Turner, Guest Editor