Strawberry Pavlova with Cream (Print)

Crisp meringue meets whipped cream and fresh strawberries for a sweet, tart dessert experience.

# Ingredients:

→ Meringue

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Whipped Cream

06 - 1 cup heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Topping

09 - 2 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar, optional
11 - Fresh mint leaves, optional for garnish

# Directions:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in cornstarch, white vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon meringue onto prepared baking sheet using the circle as a guide. Shape into a disc with slightly raised edges to create a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely inside with door slightly ajar.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit for 10 minutes to release juices.
09 - Carefully transfer cooled meringue to a serving plate. Spread whipped cream evenly over the center.
10 - Top with macerated strawberries and garnish with fresh mint leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between that shatteringly crisp exterior and the marshmallow-soft center is genuinely addictive, and somehow nobody expects meringue to be this easy to master.
  • Fresh strawberries and billowy cream against sweet meringue feels elegant enough for guests but simple enough for a Tuesday night craving.
  • It's naturally gluten-free, which means you're not sacrificing flavor or texture for dietary needs.
02 -
  • Even one tiny drop of yolk in your egg whites will prevent them from whipping to full volume—I once thought I'd have a smaller pavlova until I realized a bit of yolk had snuck in, so now I separate eggs over three separate bowls just to be sure.
  • The meringue becomes noticeably softer and weepier after a few hours, so assemble this dessert as close to serving time as possible; the pavlova base keeps for a day in an airtight container, but the whipped cream should go on right before guests arrive.
03 -
  • Use an electric mixer for the meringue—hand whisking will take forever and your arm will fall off, plus the mixer incorporates air far more efficiently than human effort alone.
  • If you're nervous about the meringue cracking when you transfer it, slide a large flat spatula or even a thin cutting board underneath the whole thing rather than trying to flip it or move it in pieces.
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