Strawberry Mini Pavs, with Cream and Strawberry compote


Prep time: 1 hour

Cook time: 1 hour

Serves: 6


175g Chelsea Caster Sugar
3 large egg whites (at room temperature)
½ cup Fresh as strawberry slices

300ml Lewis Rd Creamery Double Cream


  1. Preheat oven 150°C. Line a baking tray with baking paper.
  2. In a clean bowl beat egg whites until soft peaks form. Add the caster sugar a tablespoon at a time and continue to beat until all the sugar has been added. Place spoonfuls of mixture on a baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon.
  3. Place the tray in the centre of the oven and turn heat down to 140°C. Bake for an hour. Turn off oven and leave in until oven is cold.
  4. Whip cream to soft peaks. When ready to serve, place each pavlova onto a serving plate, spread with cream and the strawberry compote on top.

Strawberry compote

2 Tbsp sugar

1 Tbsp water

250g strawberries, hulled and quartered

1 Tbsp orange liqueur or orange juice


  1. In a saucepan over a medium heat, stir sugar and water until sugar dissolves.
  2. Bring to the boil. Add half the berries and simmer for 2-3 minutes.
  3. Add juice or liqueur and remaining berries. Simmer for 2-3 minutes, until fruit is just softened. Carefully pour into an airtight container or jar and refrigerate till ready for use.


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