For a dessert as beautiful as it is delicious, look no further than this rolled pavlova with strawberries and cream, provided by Ireland’s food board, Bord Bia. It’s a spectacular fusion of airy meringue, creamy whipped filling, and the finest in-season Irish strawberries—ideal for summer entertaining, garden parties, or simply savouring the sweet taste of Irish produce.
Begin with a flawlessly baked meringue sheet—whipped to stiff peaks with caster sugar, vanilla extract, cornflour, and a dash of white wine vinegar—then spread two-thirds of freshly whipped cream and a generous layer of juicy strawberries across the surface. Roll it tightly into a spiral roulade, seam‑side down, then top with the remaining cream, more strawberries, a dusting of icing sugar, and optional mint sprigs for a vibrant, elegant finish.
This recipe, serving 6 to 8, strikes the perfect balance of crisp texture and indulgent sweetness, bringing Ireland's celebrated fruit recipes straight to your table.
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Rolled pavlova with strawberries and cream
Serves: 6-8 people
Ingredients
- A little butter, for greasing
- 5 egg whites
- 275g caster sugar
- 1 teasp. vanilla extract
- 1 teasp. white wine vinegar
- 1 teasp. cornflour
- 400ml cream
- 450 - 500g Bord Bia Quality Mark strawberries
- Icing sugar, to dust
- Fresh mint sprigs, to decorate (optional)
Method
Preheat the oven to 220°C (425°F) Gas mark 7. Lightly grease a Swiss roll tin (33cm x 23cm) and line with non-stick baking parchment. Place the egg whites in a spotlessly clean bowl and whisk with a hand-held electric mixer on a high speed until very stiff.
Now add the sugar a tablespoon at a time and, keeping the mixed on high heat and whisking well after each addition. Whisk until very stiff and glossy. Reduce the speed to low and add the vanilla, vinegar and cornflour and whisk until well combined. Spoon into the prepared tin, using a spatula to spread the meringue out evenly.
Place the meringue in the oven and immediately lower the temperature to 180°C (350°F) Gas mark 4 and bake for 20-25 minutes until crisp and firm to the touch. It should be a nice pale beige colour. Remove from the oven and turn almond side down onto a large sheet of non-stick baking parchment. Carefully peel the paper off the base of the cooled meringue and leave to cool completely.
Put the cream in a bowl and whip until soft peaks form. Spread two-thirds evenly over the meringue. Cut the stalks off the strawberries and then cut two-thirds into quarters and scatter over the cream mixture.
Roll the meringue up firmly, using the paper to help you, from the long end of the roulade and be sure to do it very tightly. Slide onto a long tray or platter with the seam facing down. Spoon the rest of the cream down the length of the roulade and top with the rest of the strawberries. Dust with icing sugar and then decorate with mint sprigs if liked, then cut into slices to serve.
* For more, visit Bord Bia, Ireland's food board.
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