Rate 1
Rate 2
Rate 3
Rate 4
Rate 5

(2 votes)

Sink into a decadent, creamy and lactose-free strawberry pavlova. It's perfect as a flavoursome dessert course to complete a dinner. Follow our recipe.

{{ MyRecipesFavouriteButton.isUserFavourite ? 'Remove from favorites' : 'Add to favorites' }}
Similar recipes


For The Meringue

  • 4 Egg White
  • 250 g Caster Sugar
  • 1 Tbsps Tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 Drop Tsp Vanilla Extract

For the Topping

  • 500 g Strawberries
  • 30 g Icing Sugar
  • 350 ml Lactofree Cream



Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the outline of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, chop 100g of the strawberries and mix them with 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the Lactofree cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the lot!


Other recipes