Pimms Pavlova
Sip, serve, repeat
It’s summer in the UK, which means one thing and one thing only… PIMMS SEASON, BABY. The clink of ice, the whiff of cucumber, the slight regret after your third glass—it’s all part of the British sunshine experience. But this year, I’m taking things a step further. Why just drink your Pimms when you can eat it too? That’s right, I’m putting it straight into dessert form with this juicy, fruity, outrageously good Pimms Pavlova.
This showstopper is a true sweet-tooth’s dream. Think pillowy meringue, crisp on the outside, marshmallowy in the centre, topped with Pimms-infused strawberries and Pimms-spiked whipped cream. It’s fresh, boozy and totally giving Centre Court vibes—even if you couldn’t tell a drop shot from a drop scone. I hope you’re appreciating the effort I’ve gone to with these tennis puns.
Game. Set. Meringue.
Now, I’m no tennis expert, but I’m pretty sure it’s against Wimbledon rules to eat this without a bit of gentle grunting on in the background. Or at the very least, a pleated skirt and some sweatbands. Whether you’re team Radacanu or just here for the strawberries, this Pimms Pavlova is the ultimate summer dessert for BBQs, garden parties, or literally any excuse you can find to whip out a pav.
The secret to that perfect glossy meringue with a slightly chewy centre? White wine vinegar. Trust me, it gives your meringue structure, softness and that pro-level finish. No vinegar? A dash of lemon juice will do in a pinch—but the vinegar is your ace here.
FAQs
Why white wine vinegar?
It stabilises the egg whites and keeps your meringue soft in the middle. It’s science-y magic that makes a difference.
Can I substitute for something alcohol-free?
Totally! Use a non-alcoholic Pimms-style mixer or go for a strawberry cordial to keep that fruity punch.
How long will this keep in the fridge?
This Pimms pavlova eaten the day it’s made for max crunch, but leftovers will last 1–2 days in the fridge. Just know the meringue may soften slightly.
Bonus tip…
Whatever you do, don’t toss that leftover Pimms from the strawberries. Pour it over ice, top with lemonade or ginger ale and garnish with a mint sprig. Voilà—dessert and drink sorted. You’re officially summering like a pro.
Find more of my recipes right here!
Pimms Pavlova
By Poppy Cooks
https://www.poppycooks.com/recipes/pimms-pavlova/
Ingredients
For the meringues
- 4 egg whites
- Pinch of fine salt
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 2 tsp cornflour
Metric
Imperial
For the Pimms strawberries
- 250g fresh ripe strawberries, diced
- 150ml Pimms
- 50g caster sugar
Metric
Imperial
For the whipped cream
Instructions
- Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Add in the sugar, a tablespoon at a time while still beating, until the meringue is smooth and glossy white. Sprinkle the cornflour, vanilla and the vinegar on top and fold in to combine.
- Line 2 baking trays with parchment paper, and use a blob of meringue to stick down each corner. Spoon out large globs of meringue onto the baking tray, leaving a gap between each one. Use the back of your spoon to make indents in the middle, as this is where the cream and strawberries will sit. Any leftover meringue mix you can pop into a piping bag and make little 'kisses' (pretty blobs).
- Bake your meringues for 35 minutes, and do not open the oven suddenly. Turn off the oven and very gently open the door, then wedge a tea towel in the gap to allow a little air to flow through. Leave to cool completely.
- While the meringues cool, dice up the strawberries and mix in a bowl with the sugar and Pimms. Leave to infuse for as long as you like.
- Whip the cream with the Pimms and vanilla until it reaches soft peaks. Scoop plenty of cream into your meringue nests and top with the boozy strawberries after draining off some of the liquid. (Don't get rid of this - see below!) Garnish with some fresh mint or lemon balm for that fresh, summery vibe.
Notes & Tips
- Use the leftover Pimms from macerating the strawberries to make into a cocktail!