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Strawberry Pavlova Recipe

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4 from 64 reviews

This Strawberry Pavlova recipe features a crisp yet tender meringue base topped with freshly macerated strawberries and lightly sweetened whipped cream. The delicate, airy texture of the meringue combined with the juicy, balsamic-infused strawberries and rich cream makes for an elegant and irresistible dessert perfect for special occasions or summertime gatherings.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Ingredients

Meringue

  • 4 egg whites
  • Pinch of salt
  • 1 ¼ cups superfine or regular granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch

Strawberry Topping

  • 1 pound strawberries, hulled and halved or quartered
  • ½ teaspoon vanilla extract
  • ½ teaspoon high-quality balsamic vinegar
  • 1-2 teaspoons sugar

Whipped Cream

  • 2 cups heavy cream
  • ½ cup sugar

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 350ºF. Line a baking sheet with parchment paper and draw an 8- or 9-inch circle on the paper using a cake pan to guide the shape of the meringue.
  2. Make the Meringue: In the bowl of an electric mixer, combine the egg whites with a pinch of salt. Start beating on low speed, gradually increasing to high until soft peaks form. Slowly add sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form.
  3. Add Cornstarch and Vanilla: Sprinkle the cornstarch and vanilla extract over the meringue and gently fold them in to maintain the airy texture.
  4. Shape and Bake the Meringue: Mound the meringue mixture onto the parchment paper within your drawn circle. Flatten the top and smooth the sides for an even disk shape. Immediately place in the oven, reduce the temperature to 300ºF, and bake for 1 hour and 15 minutes. After baking, turn off the oven and allow the meringue to cool completely inside for best texture.
  5. Prepare the Strawberry Topping: In a mixing bowl, combine the strawberries with vanilla extract, balsamic vinegar, and sugar. Cover with plastic wrap and let the mixture sit at room temperature for at least 15 minutes or up to 2 hours to macerate and develop flavor.
  6. Whip the Cream: Whip the heavy cream together with sugar until it holds stiff peaks, ensuring a light and fluffy topping.
  7. Assemble the Pavlova: Carefully invert the cooled meringue onto a serving plate and peel off the parchment paper. Spread the whipped cream evenly over the meringue base.
  8. Add Strawberries and Serve: Spoon the macerated strawberries atop the whipped cream layer. Serve immediately for a fresh, crisp texture.

Notes

  • Ensure no yolk gets into the egg whites when separating, as fat will prevent the meringue from whipping properly.
  • Use superfine sugar for the meringue if possible, as it dissolves better and creates a smoother texture.
  • Allowing the meringue to cool in the oven prevents cracking and keeps it crisp on the outside but soft inside.
  • You can prepare the strawberries several hours in advance to allow flavors to deepen.
  • Serve the pavlova the same day for best texture, as the meringue can soften over time.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://ellarecipe.com/strawberry-pavlova-recipe/