Pimms and strawberry Pavlovas


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Pimms has to be one of the most quintessentially English summertime drinks, served at Wimbledon, Ascot Ladies Day and the Chelsea Flower Show, typically in a tall glass with strawberries, mint, orange slices and cucumber.

When I decided to recreate a Pimms with a difference I did away with the cucumber slices, as I prefer to leave them in my salads rather than my desserts. I think you'll agree that these individual desserts would still be perfect served at a Royal event.




  • 4 egg whites
  • 225g of golden caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 200ml of double cream
  • 2 tbsp of Pimm's, or 4 tbsp if you want it extra boozy
  • 100g of strawberries, chopped, plus extra for decoration
  • 8 mint leaves, chopped
  • 1 orange, zested
  • 1 tbsp of caster sugar
Whisk the egg whites to a soft peak. Add the sugar a spoonful at a time, whisking after each addition
After all the sugar has been added whisk for a few minutes until stiff & smooth & stands in firm peaks. Whisk in the cornflour and vinegar
Draw circles on a sheet of baking paper, and then flip over
Place a few small blobs of meringue to the underside of the baking paper and place onto a baking sheet - the meringue glues the paper in place to prevent it from sliding
Spread some of the meringue onto the circles to form the bases. Fill a piping bag (with a plain nozzle) with the remaining meringue
Preheat the oven to 180°C/gas mark 4
Pipe a circle on top of the base, and then pipe 3 or 4 further circles on top, repeat for the other bases. Place in the oven and immediately lower the temperature to 100°C. Bake for 1 1/2 hours
Turn the oven off, open the oven door a little & allow the meringues to cool in the oven. Once the meringues are cool whisk the cream until it forms soft peaks
Fold in the Pimms, strawberries, mint, orange zest and sugar until well combined. Spoon or pipe the cream into the meringues and serve with extra strawberries
Pimms and strawberry pavlovas
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