Beat the summer heat with this easy strawberry mojito recipe! Muddled strawberries, fresh mint, zesty lime, and a splash of rum (or keep it alcohol-free) combine for the ultimate refreshing drink. Topped with sparkling water and a pinch of Maldon Salt, this homemade mojito is bursting with flavour—perfect for garden parties or relaxing afternoons.
How to Make a Strawberry Mojito
Step 1 – Make the Simple Syrup
Combine sugar and water in a small pan over medium heat.
Cook gently until sugar dissolves, then cool.
Step 2 – Muddle the Ingredients
In two tall glasses, add strawberries, mint, simple syrup, and a pinch of Maldon Sea Salt.
Muddle until strawberries are smushed and juicy. Use a muddler or the end of a wooden spoon for best results
Step 3 – Mix the Drink
Add a handful of crushed ice to each glass.
Add lime juice and white rum (if using).
Stir gently.
Step 4 – Top and Garnish
Top up with more crushed ice and sparkling water.
Garnish with extra mint leaves.
Tips
For a non-alcoholic mojito, simply omit the rum.
Use very ripe strawberries for maximum flavour and colour.
Adjust sweetness by adding more or less simple syrup.
Can I make a strawberry mojito without alcohol?
Yes, you can make a strawberry mojito without alcohol, which makes it a mocktail version. Simply take out the white rum and leave the sparkling water. This is refreshing and still tastes delicious!
Can I use frozen strawberries?
Yes, you can definitely use frozen strawberries for a mojito. This will make the drink slightly sweeter in taste and have a stronger flavour than fresh strawberries. This is because of the way that they are frozen and thawed. Fresh strawberries have a more delicate and diluted flavour due to withstanding transport.
How do I batch this recipe for a party?
To batch make strawberry mojitos for a party, you’ll need to scale up the ingredients proportionally and prepare the base in advance for easier serving! Here is a guide to make a batch for 10 people, which is five times the original recipe for 2 people.
125g granulated sugar
125ml water (to make simple syrup)
20 strawberries, roughly chopped
Large handful of fresh mint leaves (about 2 packed cups)
Crushed ice (as needed, for serving)
Juice of 5 limes (approx. 150ml)
500ml white rum (optional, adjust to taste)
Sparkling water (to top up each glass)
5 pinches of Maldon Sea Salt (or add a small pinch per glass)
What’s the best rum for mojitos?
Accordingly to Liquor.com, the best overall rum for mojitos is The Real McCoy 3 Year Old Rum, which has tasting notes of vanilla, banana and coconut. If you want something a little less expensive, Bacardi is also just as good. It’s light, floral and not overpoweringly sweet, allowing it to blend nicely with the mint and strawberries.
Serving Suggestions
Bruschetta Grilled SalmonCucumber Salad
Serve in tall glasses with extra mint and lime wedges.
Simple syrup can be made ahead and stored in the fridge for up to a week.
Prepare mojitos fresh for best flavour; muddled fruit can be kept chilled for a few hours.
You should never reheat a mojito and should only be served cold. Heating certain spirits, like rum, can mask the flavour and lower the potency, causing the drink to taste dull and unbalanced.
If you make this strawberry mojito, let us know in the comments! For more refreshing summer drinks, explore our cocktail collection.
For the nachos, cut the tortillas into nacho-sized triangles. Heat vegetable oil in a large, heavy-based pan. To test the temperature of the oil, add one piece of tortilla, if it sizzles and turns lightly golden within a minute or so, the oil is ready.
Fry the tortillas, working in batches to prevent overcrowding. Once lightly golden and crisp, transfer to a tray lined with kitchen paper to absorb any excess oil. Immediately sprinkle with Maldon salt.
For the pico de gallo, mix the finely chopped onion with the lime juice and a pinch of Maldon Sea Salt. Set aside to soften for 5 minutes or so as you chop the rest of the ingredients.
Stir through the tomatoes, jalapeños and coriander. Season with Maldon Sea Salt to taste.
For the salsa verde, char the peppers, either over a gas flame or under the grill until the skin is charred all over. Transfer the charred peppers to a large bowl and cover with a plate. This allows the peppers to steam and makes peeling off their skins easier.
As the peppers cool, mix the finely chopped onion with the lime juice and a pinch of Maldon Sea Salt. Set aside to soften for 5 minutes.
Once cool, remove and discard the charred pepper skins and seeds. Very finely chop the peppers. Add these to the onion mix, along with the jalapeños and coriander. Mix and season to taste.
Enjoy a burst of summer flavours with this rigatoni pasta tossed with oven-roasted courgettes, red peppers, and juicy cherry tomatoes. Finished with olives, fresh basil, and a sprinkle of Himalayan Pink Salt, this easy roasted vegetable pasta recipe is perfect for a vibrant weeknight dinner or a healthy meal-prep option.
How to Make Rigatoni with Roasted Summer Vegetables
Step 1 – Roast the Vegetables
Preheat oven to 200°C (fan).
Spread courgettes, peppers, cherry tomatoes, and garlic on a large roasting tray. Make sure to roast in a single layer for best caramelisation
Season with Himalayan Pink Salt, pepper, and chilli flakes; drizzle generously with olive oil and toss.
Roast 25–30 minutes, until tomatoes char and vegetables are golden.
Slip garlic from skins and mash with a fork.
Step 2 – Cook the Pasta
Boil a large pot of salted water.
Cook pasta until just shy of al dente.
Reserve a mug of pasta water, then drain.
Step 3 – Combine and Finish
Return pasta to the pot with roasted vegetables, tray juices, and olives.
Toss over medium heat, adding pasta water to create a light sauce.
Stir in half the basil. Taste and adjust seasoning.
Step 4 – Serve
Spoon into bowls, top with remaining basil and Parmesan.
Tips
Use any mix of summer vegetables—try aubergine, red onion, or yellow courgette. It makes the dish both visually appealing and flavourful when using a medley of summer veggies.
For a vegan version, skip the Parmesan or use a non-dairy alternative such as nutritional yeast. Nutritional yeast is a deactivated yeast and makes a great a great cheese substitute. We like to use Marigold Engevita with B12 Yeast Flakes when making this recipe vegan-friendly.
Make ahead: Roast vegetables in advance and store refrigerated.
Can I use other pasta shapes for this recipe?
Instead of using rigatoni for this dish, you can use any short tubular pasta, such as penne, ziti and paccheri. It’s important to use a tubular pasta shape for this dish as the hollow centre and ridges trap the delicious sauces and juices of the vegetables, ensuring a flavourful bite every time.
How do I make this pasta vegan or gluten-free?
To make this pasta dish vegan, you can remove the Parmesan topping, or substitute it for a vegan alternative such as nutritional yeast, cashews or lemon zest to counterpoint the rich, savoury flavours.
If you want to make this recipe gluten-free, you can swap the rigatoni with a ‘free-from’ brand, such as Salvo 1968 Rummo Gluten Free Mezzi Rigatnoi, which is made from corn and brown rice. You could also use legume-based pasta (such as chickpea or lentil) which offer a protein-rich taste.
How long does roasted vegetable pasta last in the fridge?
Roasted vegetable pasta can last up to 3-5 days in the fridge if stored in an airtight contained to maintain freshness. You can also store this dish in the freezer for up to 3-6 months.
Can I add protein to this dish (e.g. chickpeas, grilled chicken)?
Yes, you can add protein to roasted vegetable pasta. If you are a vegetarian, you can add cooked green lentils or kidney beans, which enhances the nutritional value, increases protein content and adds a hearty texture and flavour to the dish.
If you want to add meat to the dish, we recommend adding chicken to provide a protein boost, whilst introducing a mild and versatile flavour that pairs well with the sauce and roasted vegetables. You can also add fish, such as anchovies or sardines, to provide a strong umami flavour that can deepen the overall flavourful profile of the pasta dish. It also adds a healthy source of omega-3 fatty acids.
Serving Suggestions
Garlic breadSalt-baked Sea BassCrispy green leaf salad with lemon
Serve warm or at room temperature—great for packed lunches.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the hob with a splash of water or olive oil, or enjoy cold as a pasta salad.
If you make this rigatoni with roasted summer vegetables, let us know in the comments! For more easy pasta recipes, browse our full collection
Discover how to make raspberry flapjacks with a jammy fruit layer and perfectly chewy oats. This easy traybake recipe uses golden syrup, light muscovado sugar, and a pinch of Maldon Sea Salt to balance the sweetness—ideal for lunchboxes, bake sales, or a cosy afternoon tea.
Cook the Raspberry Layer
Add raspberries, lemon juice, and caster sugar to a medium saucepan.
Cook over medium heat for 15 minutes, stirring, until berries break down and juices thicken to a jammy consistency.
Spread on a lipped tray to cool completely; it will thicken further as it cools.
Make the Flapjack Base
Line a 20cm square tin with parchment paper. Preheat oven to 170C fan.
Melt butter, light muscovado sugar, and golden syrup over low heat until sugar dissolves.
Remove from heat, stir in rolled oats and a good pinch of Maldon Sea Salt until evenly coated.
Layer & Bake
Press two-thirds of the oat mixture into the tin to form an even, compact base.
Spread the cooled raspberry mixture evenly on top.
Dot over the remaining oat mixture in clumps to create a pebbled topping.
Bake in the middle of the oven for about 30 minutes until golden at the edges.
Cool, Chill & Slice
Allow to cool completely in the tin.
Chill for 1 hour to set, then lift out and slice into bars or squares.
Tip: For neat edges, use a long serrated knife and wipe between cuts.
Tips & FAQs
Tips
For chewier flapjacks: don’t overbake; remove when edges are golden and centre still feels soft.
Oats: rolled or jumbo oats give the best texture; avoid instant oats.
Flavour boost: finish with a light sprinkle of Maldon Sea Salt flakes once cooled.
Faster cooling: 20–30 minutes in the fridge helps set clean slices.
Festive twist: add vanilla, orange zest, or a white chocolate drizzle; top with freeze-dried raspberries.
FAQs
Can I use frozen raspberries?
Yes. Cook from frozen; extend the jammy cooking stage by a few minutes to evaporate excess liquid.
How do I keep flapjacks chewy?
Bake until just golden at the edges, cool fully, then chill before slicing. Store airtight to retain moisture.
What’s the best oat for flapjacks?
Rolled oats (or a mix of rolled and jumbo) for a chewy, nubby texture; avoid instant oats which can turn pasty.
Can I make these vegan?
Yes—swap butter for a plant-based block butter (not spread) in equal weight.
Can I use raspberry jam instead?
You can, but use a thick, high-fruit jam and warm it slightly so it spreads in a thin, even layer.
Serving Suggestions
Serve as afternoon tea squares, picnic bars, or festive traybake bites.
For extra contrast, finish with a light dusting of Maldon Sea Salt flakes or a drizzle of melted white chocolate.
Cut into 16 squares for standard portions, or 25 small bites for party platters.
Storage & Reheating
Room temperature: Airtight container up to 3–4 days.
Fridge: Up to 1 week; bring to room temp before serving for best chew.
Freeze: Up to 2–3 months, well wrapped. Thaw overnight in the fridge or 1–2 hours at room temp.
Re-crisp edges: Briefly chill to firm before slicing; avoid reheating which can dry them out.
Brighten up any meal with this lime and coriander cabbage slaw! Packed with crunchy cabbage, sweet carrots, fresh coriander, and a zesty lime dressing, this healthy side dish is a perfect addition to summer picnics, BBQs, or taco nights. Quick to prepare, naturally vegan, and bursting with flavour, this easy slaw recipe will become your go-to for fresh salad ideas.
How to Make Lime and Coriander Cabbage Slaw
Step 1 – Prepare the Vegetables
Thinly slice the cabbage, julienne or grate the carrots, finely chop jalapeño, spring onions, and coriander.
Step 2 – Make the Dressing
In a small bowl, whisk together lime zest, juice, olive oil, maple syrup/honey, and sea salt.
Step 3 – Assemble and Toss
In a large bowl, combine cabbage, carrots, jalapeño, most spring onions, and coriander. Drizzle with dressing and toss to coat.
Step 4 – Serve
Scatter reserved spring onions and coriander on top before serving. Taste and adjust seasoning if needed.
Tips
Use a mix of red and white cabbage for extra colour.
For extra crunch, add toasted seeds or nuts.
Make ahead: Prep veggies and dressing separately, combine just before serving.
Can I make cabbage slaw ahead of time?
Yes, you can make cabbage slaw ahead of time. Martha Stewart actually recommends making slaw ahead of time so that the flavour intensifies. You can prep the vegetables and dressing separately for up to a day ahead, refrigerating for up to 3 hours.
How long does cabbage slaw last in the fridge?
You can store cabbage slaw in the fridge for up to 3-5 days. However, we recommend eating it within a day or two for the best results in flavour and texture. This is because it can become watery if kept for longer, making it unpleasant to eat.
Is this slaw recipe vegan and gluten-free?
Yes, this cabbage slaw recipe can be vegan and gluten-free friendly depending on the ingredients used.
The base ingredients for the slaw (the vegetables) can remain the same, however you would need to swap the honey in the dressing mix with pure maple syrup instead to make it 100% vegan. We like to use Biona Organic Pure Maple Syrup Amber Grade A 1 for this recipe.
Can I use lemon instead of lime?
Yes, you can use lemon instead of lime, but it will alter the flavour slightly. This is because lemons have a sweeter, less tart flavour than limes.
Serving Suggestions
TacoMushroom BurgerClub Sandwich
Perfect with tacos, grilled meats, burgers, or as a BBQ side.
Add to wraps, sandwiches, or bowls for extra crunch and flavour.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days.
For best texture, keep dressing separate until ready to serve.
Refresh with extra lime juice if needed.
If you try this lime and coriander cabbage slaw recipe, let us know in the comments or submit your own recipe using this slaw! For more fresh salad ideas, check out our full collection.
Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
Pour the syrup through a strainer. Discard the peel.
Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.
If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
Mix the marinade ingredients in a large bowl.
Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.
Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.
Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.
Tip the flour in the bowl of a stand mixer. Put the yeast on one side of the bowl and the Maldon Sea Salt on the other (this separation prevents the salt from killing the yeast). Put the mixer on low to evenly distribute the dry ingredients.
With the motor running, pour in 3 tbsp olive oil, followed by 350-370ml water. Add the water gradually until you have a slightly sticky dough (you may not need the full 370ml).
Leave the mixer running on a medium speed to knead the dough for 7-10 minutes until the dough is coming away from the sides of the bowl and feels stretchy when pulled. Transfer the dough to a clean bowl, cover with a tea towel and leave to prove for an hour or so until doubled in volume.
Grease a rectangular, shallow tin (about 25cm x 20cm) with olive oil. Gently tip the dough into the tin and use your fingertips to stretch the dough towards the edges of the tin. Cover with the tea towel and leave to prove for another 30-45 minutes.
Preheat the oven to 200C fan. Press your fingers into the dough to make dimples, scatter with rosemary leaves and drizzle with 3 tbsp olive oil. Bake for 35-40 minutes until golden. As soon as the focaccia comes out of the oven, drizzle with a final 2-3 tbsp olive oil. Sprinkle with Maldon Sea Salt and cut into squares.
This cherry tomato tarte Tatin is a delightful twist on the classic French dessert, reimagined as a savoury dish bursting with rich, caramelised flavours. Juicy cherry tomatoes are slow-cooked in a buttery glaze and finished with a flaky puff pastry crust, creating a perfect balance of sweetness and and savoury.
The addition of Maldon Garlic Sea Salt flakes elevates the tarte, infusing it with a subtle garlicky depth and enhancing every bite with a delicate crunch of mineral-rich sea salt flakes. Ideal as a light lunch, appetiser, or elegant side, this tarte is an impressive as it is easy to make.
Here is how to make a cherry tomato tarte Tatin
Preheat the oven to 200C fan.
In an ovenproof pan, about 23cm in diameter and preferably cast iron, warm the olive oil over a medium heat. Add the cherry tomatoes and season with Maldon Garlic Sea Salt. Stir to coat in the oil and cook for 10 minutes or so, stirring every so often, until the tomato skins have split. Transfer to a plate.
Return the pan to a medium heat, add the balsamic vinegar and honey. Simmer for a minute or so to create a syrupy mixture then immediately remove from the heat. Return the cherry tomatoes to the pan, leaving behind any juices that have collected on the plate, and arrange in a single layer. Tuck sprigs of thyme between the tomatoes then lay the pastry over the tomatoes, tucking it around the tomatoes at the edge.
Prick the pastry with a fork in a few places then bake for 25-30 minutes until the pastry is golden brown. Leave to settle for 5-10 minutes then run a knife around the edge to loosen the pastry. Place a large plate on top of the pan and, moving quickly and confidently, invert the tarte Tatin onto the plate. Sprinkle with Maldon Garlic Sea Salt to serve.
There’s nothing quite like a summer pavlova to crown a sun-drenched afternoon – crisp on the outside, marshmallow-soft within, and generously topped with clouds of whipped cream and a riot of fresh berries. This fruit pavlova, kissed with vanilla extract and finished with a delicate sprinkle of Maldon Sea Salt flakes, bring together the finest elements of warm-weather indulgence.
How To Make Summer Fruits Pavlova
To make this summer pavlova truly shine, preheat the oven and prepare your baking trays with baking parchment. After shaping the meringue into a generous nest, reduce the temperature once it goes in – the secret to that perfect balance of crisp shell and soft centre. Resist the urge to peek; leave the oven door closed as it baked and cools completely inside. Once cooled, top with cream whipped to soft peaks. You can also add a touch of icing sugar for extra sweetness. Pile on fresh summer berries – strawberries, raspberries and blueberries – crowning it all with a final flourish of Maldon Sea Salt flake. Why add salt to a pavlova? The salt enhances the sweetness of the cream and fruit, elevating this classic dessert into something both elegant and unforgettable in flavour.
Step 1 – Prepare the Oven and Baking Sheet
Preheat the oven to 130°C fan. Line a large baking sheet with parchment paper.
Step 2 –Whisk the Egg Whites
Using a stand mixer, whisk the egg whites on medium-high speed until they form soft peaks.
Step 3 – Add Caster Sugar Slowly
Lower the mixer speed. Add the caster sugar, one spoonful at a time, allowing a little time between additions for the sugar to dissolve.
Step 4 – Whip to Stiff Peaks
Once all the sugar is added, increase the speed to medium. Whisk for at least 10 minutes until the meringue is thick, glossy, and forms stiff peaks. Check by rubbing a little between your fingers—if it feels gritty, keep whisking.
Step 5 – Add Cornflour and Vinegar
Mix the cornflour and white wine vinegar in a small bowl. Add a dollop of meringue, mix well, then fold this back into the main meringue mixture.
Step 6 – Shape the Meringue
Spoon the meringue onto the lined baking sheet and shape into a round about 25cm in diameter, with a shallower middle and taller edges.
Step 7 – Bake
Bake for 10 minutes at 130°C fan, then reduce the oven to 100°C fan and bake for a further 80 minutes. Turn off the oven and allow the pavlova to cool inside for at least 2 hours or longer.
Step 8 – Whip the Cream
Just before serving, whisk the double cream and vanilla extract to soft peaks.
Step 9 – Assemble and Serve
Fill the pavlova with whipped cream, top with fresh summer berries, and finish with a pinch of Maldon Sea Salt.
Pairing Suggestions
Sparkling Wine or Champagne – A dry sparkling wine, such as Brut Champagne or Prosecco, compliments the sweetness of the summer fruits pavlova and cuts through the richness of the fresh whipped cream.
Elderflower Cordial or Iced Tea – For a non-alcoholic options, try serving the pavlova with chilled elderflower cordial or a lightly sweetened iced tea with lemon and mint.
Mint or Basil Garnish – Fresh mint or thinly sliced basil leaves add a refreshing herbal note and a beautiful pop of colour against the red berries.
Stone Fruits – Depending on the season, add sliced peached, nectarines, or apricots to the berry mix for added depth and juiciness.
Flavoured Cream – Try infusing the fresh whipped cream with a hint of rosewater or orange blossom for a delicate floral note.
Serving Suggestions
Serve on a Cake Stand – Elevate the pavlova on a wide cake stand or rustic wooden board for a centre-piece worthy display at a dinner party.
Individual Pavlovas – For more formal gatherings, such as weddings or anniversary dinners, make mini pavlovas and serve individually, topped with fresh cream and a curated mix of berries.
Whipped-to-Order Cream – To maintain the perfect fluffy texture, whip the cream just before serving and dollop generously.
Storing and Reheating Your Pavlova
With the right storage, your summer fruits pavlova can remain light, crisp and celebration-ready for your party – even a day or two after baking! Here is how…
Meringue Base
Cool completely – Always allow the pavlova to cool completely in the oven with the door slightly ajar to prevent cracks caused by sudden temperature changes.
Airtight storage – Once cool, store the meringue base in an airtight container at room temperature. Keep it in a cool, dry place – not the fridge! This will add moisture to the meringue and cause sogginess, you want the base to be dry and crisp. For best texture, use the meringue base within 1-2 days of baking.
Drying out soft meringue – If your unassembled pavlova base has gone slightly soft due to humidity, you can ‘re-crisp’ it by placing in a preheated oven at 120°C for 15-20 minutes, then turning the oven off and letting it cool completely inside with the door adjar.
Assembled Pavlova
Refrigerate – If your pavlova is already topped with cream and fruit, cover it loosely with plastic wrap or a cake dome and store in the fridge. It’s best eaten within 6-8 hours to preserve the crispness of the shell. Please note, once you have topped your meringue with cream and fruit, the meringue will begin to soften, becoming more marshmallowy in texture.
Reheating – Do not reheat a pavlova that has already been topped with cream and fruit – it will collapse and become mushy!
Pro Tips When Making Pavlova
Use room temperature egg whites – You should always use room temperature egg whites when making a pavlova (or meringue) because they whip up faster and create a greater volume compared to cold egg whites, which are harder to whip up and don’t achieve the same level of fluffiness. Using room temperature egg whites will make the pavlova more staple and airy in texture.
Don’t rush adding sugar – Make sure the egg whites have been whisked to soft peaks before you add in your sugar. If you add in the sugar to soon and quickly, you won’t get an airy foam structure that you need for a thick and stable meringue.
Fully cool the meringue in the oven – Cooling the meringue in the oven after baking helps it to dry out evenly, leading to a crispier outer shell and softer, mashmallowy centre. You need to fully cool down the meringue in the oven to prevent it from cracking and ensure the structure is firm enough to hold the fresh whipped cream topping and medley of fruits.
Assemble just before serving – Assembling a pavlova before serving ensures the meringue remains crisp, the cream doesn’t become soggy, and the fruit is fresh. Moisture from the fresh whipped cream and berries can soften the meringue over time, create a soggy, unpleasant texture.
Separate components – If making ahead, keep the meringue base, whipped cream, and fruit separate until just before serving.
Avoid moisture – Always use dry utensils and containers when handling meringue to preserve it’s crisp texture.
How long do pavlovas last?
Once assembled with fresh whipped cream and fruit, pavlovas can be eaten within 1-2 days. When storing your pavlova, find somewhere that has no moisture and humidity. Do not store in the refrigerator, as this can cause the meringue to absorb moisture and become very soggy!
How do you stop a pavlova from cracking?
To prevent your pavlova from cracking, bake it at a low and consistent temperature, allowing it to cool slowly in the oven. This slow cooling process helps prevent the outer shell from hardening too quickly, which can cause cracks and an unstable structure.
Is pavlova gluten free?
Yes, a pavlova is naturally gluten-free! The core ingredients are egg whites and sugar, which are both gluten-free.
Can you freeze pavlova?
You can freeze the meringue shell of a pavlova by wrapping it tightly in plastic wrap or in an airtight container. This will last for a bout 1 month in the freezer. Although you could also freeze an assembled pavlova (topped with cream and fruits), the filling and decorations will become very soggy in texture and lose it’s delicious appearance.
When defrosting a pavlova, it’s recommended to thaw at room temperature for 5-7 hours, or in the fridge for 11-12 hours. Once defrosted, eat as soon as possible.
Why has my pavlova sunk?
If your pavlova has sunk or become flat, it is possible you have overbeating the egg whites, causing them to no longer hold air and will deflate during baking. Additionally, if your pavlova doesn’t reach 80°C , the marshmallow centre won’t fully be cooked and will collapse. Thirdly, undissolved sugar can attract moisture, making the meringue weep and potential to collapse. To avoid this, make sure the sugar is fully dissolved by rubbing a portion of the meringue mixture between your fingers; if you can feel any sugar granules, continue whisking!
Can you cook pavlova in the air fryer?
Yes, you can make pavlova in an air fryer. The air fryer method can significantly reduce the cooking time.
Heat the air fryer to 120°C. Line the air-fryer basket with baking parchment.
Make your meringue mix, which is made up of egg whites, sugar, cornflour, vinegar and vanilla extract.
Spoon out the meringue mixture onto the parchment and create a mount of meringue with a dip in the centre to hold the filling later.
Bake for 20 minutes. Reduce temperature to around 100°C. Bake for a further 1 hour, 15 minutes until the meringue is crisp on the outside. Turn off the air fryer, leaving the pavlova inside to cool completely.
Carefully lift out the meringue and put on a platter or plate.
Before serving, top with fresh whipped cream and fruit and a pinch of Maldon Sea Salt flakes.
Can you make pavlova without sugar?
Yes, you can make pavlova without sugar by using sugar alternatives such as erythritol or monk fruit.
Erythritol is a type of sugar alcohol, a naturally occurring sweetener found in some fruits and fermented foods. It’s a low-calorie sweetener and sugar substitute, around 70% as sweet as sugar.
Monk Fruit is a naturally occurring sweetener with a more intense sweetness than sugar. It’s often combined with erythritol for better results.
Tried this pavlova recipe? Let us know in the comments below! For more dessert recipes, visit our full collection.
