Mastering Delia Smith’s Perfect Pavlova: A Step-by-Step Guide

Delia Smith is a culinary icon known for her precise and reliable recipes. She has always been an inspiration to my cooking journey. Her pavlova recipe, in particular, is a timeless classic that I’ve had the pleasure of perfecting over the years. Now, I’m excited to share with you my own take on Delia Smith’s pavlova. A dessert that’s as elegant as it is delicious.

How to Make Delia Smith Pavlova Recipe Overview:

This delightful Delia Smith pavlova recipe takes a mere 20 minutes to prepare, followed by an hour of baking and some additional cooling time. The result is a beautiful pavlova that serves approximately 6 to 8 people. It’s a showstopper dessert that’s perfect for any special occasion.

Tools and Equipment:

To make this pavlova, you’ll need:

  1. Electric Mixer: A stand mixer or hand mixer is essential for whisking the egg whites to the perfect stiff peaks.
  2. Baking Sheet: A large baking sheet lined with parchment paper for baking the meringue.
  3. Mixing Bowls: Use separate bowls for whipping the egg whites and preparing the filling.
  4. Spatula: For folding ingredients gently.
  5. Whisk: A hand whisk for blending the filling ingredients.
  6. Serving Platter: A beautiful platter to showcase your pavlova.
  7. Strainer: For dusting icing sugar.

Ingredients:

For the Meringue:

  • Egg White : 4 large egg whites (room temperature)
  • Golden caster sugar : 225g 

For the Filling:

  • French fromage frais : 200g choose the natural one 
  • Vanilla extract : 1 1/2 teaspoons
  • Mascarpone cheese : 1 x 250g tub (chilled)
  • Golden caster sugar : 20g

For Assembly:

  • Strawberries : 400g fresh ripe & hulled
  • Caster sugar : 10g

For Dusting:

  • Icing sugar

Instructions:

  1. Preheat your Oven: Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper.
  2. Prepare the Meringue: Take a clean and dry bowl. Whisk the egg whites with an electric mixer until they form stiff peaks. Then add the golden caster sugar gradually. Continue to whisk until the meringue is glossy and thick.
  3. Shape the Meringue: Spoon the meringue onto the prepared baking sheet.Try to form a circle or oval shape. Create a slight well in the center. Later we will use it to hold the filling.
  4. Bake the Meringue: Place the meringue in the preheated oven and immediately reduce the temperature to 140°C (275°F). Bake for 1 hour. In this process the pavlova will be crisp on the outside and soft on the inside. Now turn the oven off and leave it to cool completely inside the oven.
  5. Prepare the Filling: In a mixing bowl, combine the mascarpone, vanilla extract, fromage frais, and golden caster sugar. Mix until smooth and well combined.
  6. Prepare the Strawberries: Slice the fresh strawberries and toss them with a dessertspoon of caster sugar to enhance their sweetness.
  7. Assemble the Pavlova: Carefully transfer the cooled meringue onto a serving platter. Fill the well in the meringue with the creamy filling mixture, spreading it out evenly. Top with the sweetened strawberries.
  8. Dust with Icing Sugar: Finish by sifting a light dusting of icing sugar over the top for an elegant touch.

Also Try: Delia Smith Pancakes Recipe: A Classic Recipe with a Personal Twist

Nutritional Value (per serving, assuming 8 servings):

Calories: 384 kcal

Carbohydrates: 47g

Protein: 6g

Fat: 19g

Fiber: 1g

Sugar: 45g

Also Try: Delia Smith’s Classic Victoria Sponge Cake Recipe

FAQs:

Can I make the meringue in advance?

You can make the meringue a day ahead. But it’s best to assemble the pavlova just before serving.

What can I substitute for mascarpone cheese?

You can use cream cheese as a substitute for mascarpone.

How to store leftover pavlova?

Store any leftover pavlova in an airtight container and put them in the refrigerator. Consume it within 1-2 days for the best texture.

Can I use frozen strawberries for the topping?

Fresh strawberries are recommended for the best flavor and texture, but you can use thawed frozen strawberries if fresh ones aren’t available.

Can I make a mini pavlova version?

Absolutely! You can make individual mini pavlovas by shaping smaller meringue nests and adjusting the baking time accordingly.

Conclusion

Delia Smith’s pavlova is a dessert that never goes out of style. With its crisp meringue shell, creamy filling and sweet strawberries, it’s a delightful treat that’s sure to impress your guests. Whether it’s a special occasion or a casual dinner, this pavlova is a showstopper that brings joy to every bite. Enjoy!

Pavlova Recipe Delia Smith

Delia Smith Pavlova Recipe

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 8

Ingredients
  

For the Meringue:

  • 4 large egg whites
  • 225 g Golden caster sugar

For the Filling:

  • 200 g French fromage frais
  • 20 gGolden caster sugar
  • 1 x 250g tub Mascarpone cheese
  • 1 1/2 teaspoons Vanilla extract

For Assembly:

  • 10 g Caster sugar
  • 400 g fresh ripe & hulled Strawberries

For Dusting:

  • Icing sugar

Instructions
 

  • Preheat your Oven: Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper.
  • Prepare the Meringue: Take a clean and dry bowl. Whisk the egg whites with an electric mixer until they form stiff peaks. Then add the golden caster sugar gradually. Continue to whisk until the meringue is glossy and thick.
  • Shape the Meringue: Spoon the meringue onto the prepared baking sheet.Try to form a circle or oval shape. Create a slight well in the center. Later we will use it to hold the filling.
  • Bake the Meringue: Place the meringue in the preheated oven and immediately reduce the temperature to 140°C (275°F). Bake for 1 hour. In this process the pavlova will be crisp on the outside and soft on the inside. Now turn the oven off and leave it to cool completely inside the oven.
  • Prepare the Filling: In a mixing bowl, combine the mascarpone, vanilla extract, fromage frais, and golden caster sugar. Mix until smooth and well combined.
  • Prepare the Strawberries: Slice the fresh strawberries and toss them with a dessertspoon of caster sugar to enhance their sweetness.
  • Assemble the Pavlova: Carefully transfer the cooled meringue onto a serving platter. Fill the well in the meringue with the creamy filling mixture, spreading it out evenly. Top with the sweetened strawberries.
  • Dust with Icing Sugar: Finish by sifting a light dusting of icing sugar over the top for an elegant touch.
Keyword Delia Smith Pavlova Recipe

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