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Strawberry Pavlova

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Strawberry Pavlova is an elegant dessert with a crisp meringue shell, soft marshmallow-like center, fluffy vanilla whipped cream, and juicy fresh strawberries. It makes a beautiful light dessert for spring and summer celebrations.

Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup superfine or granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar, optional
  • 1 teaspoon fresh lemon juice
  • Fresh mint leaves, optional

Instructions

  1. Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide, then turn the paper over.
  2. Place the egg whites and salt in a completely clean, dry mixing bowl. Beat with an electric mixer until soft peaks form.
  3. With the mixer running, gradually add the sugar about 1 tablespoon at a time. Continue beating until the meringue is thick and glossy and holds stiff peaks. Check that most of the sugar has dissolved by rubbing a little meringue between your fingers.
  4. Gently fold the cornstarch, vinegar or lemon juice, and vanilla extract into the meringue without knocking out too much air.
  5. Spoon the meringue onto the prepared baking sheet using the circle as a guide. Shape it into a thick round with slightly raised edges and a shallow indentation in the center.
  6. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the exterior feels dry and crisp while the center remains soft.
  7. Turn off the oven and leave the Pavlova inside with the door slightly open until completely cooled, about 1–2 hours.
  8. Combine the sliced strawberries with the optional granulated sugar and lemon juice. Let stand for 10–15 minutes to become glossy and release a little juice.
  9. Beat the cold heavy whipping cream, powdered sugar, and vanilla extract until soft to medium peaks form. Avoid overbeating.
  10. Shortly before serving, carefully transfer the cooled Pavlova to a serving plate. Spoon the whipped cream into the center, top with the strawberries, and garnish with fresh mint leaves if desired.

Notes

  • Some cracking is normal. Cooling the Pavlova slowly inside the turned-off oven helps minimize large cracks.
  • Humidity can make meringue sticky, so keep the undecorated shell in an airtight container in a cool, dry place.
  • The undecorated Pavlova shell can be prepared 1–2 days ahead and stored at cool room temperature.
  • Assemble the Pavlova shortly before serving because whipped cream and fruit will gradually soften the meringue.
  • For a mixed berry variation, add raspberries, blueberries, or blackberries to the strawberries.
  • For strawberry lemon Pavlova, spread a thin layer of lemon curd over the cooled meringue before adding the whipped cream.
  • For mini Pavlovas, divide the meringue into individual rounds and create an indentation in each before baking.
  • Fresh strawberries provide the best texture. If using frozen strawberries, turn them into a sauce or compote and add it immediately before serving.
  • Refrigerate leftover assembled Pavlova in a covered container and enjoy within 1–2 days.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-pavlova/