Great Yorkshire Strawberry Pavlova

DessertServes 8

What better way to celebrate Yorkshire Day than with a really great pudding and this Great Yorkshire Strawberry Pavlova recipe from the team at Harrogate based Fodder is hard to beat! Simple to create and bursting with fresh fruit and cream, it really is summer on a plate! For more seasonal and locally sourced recipe inspiration visit their website


For the meringue

4 Free Range, Yorkshire egg whites

250g white caster sugar

1tsp white wine vinegar

1tsp cornflour

1tsp vanilla extract

For the topping

650g handpicked Yorkshire strawberries

1 jar of Sutton Sutton raspberry sauce

350ml double cream

2tbsp icing sugar



  1. Preheat oven to 150c or 130c for fan assisted.
  2. Using a pencil, trace a circle from a dinner plate or free hand draw the outline for the meringue on greaseproof parchment paper.
  3. Separate room temperature eggs, placing all the egg whites in a clean and dry bowl, ideally not plastic. (save the egg yolks for custards or carbonara or freeze for another day)
  4. Whisk the egg whites to stiff peaks with a handheld or stand mixer, then add the sugar one spoonful at a time.
  5. When the mixture is white and glossy and all sugar is incorporated, add the vinegar, cornflour and vanilla.
  6. Gently spoon it onto baking parchment or pipe for a fancier look then bake in oven for 1 hour.
  7. When done, turn off the oven leave to cool inside.
  8. Whip fresh cream with 1 tbsp of icing sugar to the desired consistency.
  9. Wash, dry and slice strawberries in half.
  10. Assemble by carefully placing the meringue on serving plate and topping with the whipped cream and strawberries. Drizzle over the raspberry sauce and icing sugar.