Strawberry Pavlova with Cream (Printer View)

Crisp meringue paired with billowy cream and fresh strawberries for a delightful dessert experience.

# What you'll need:

→ 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

# Method:

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 - Add superfine sugar one tablespoon at a time while beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in cornstarch, vinegar, and vanilla extract using a spatula with a light hand.
05 - Spoon meringue onto prepared baking sheet within the circle guide. Shape into a disc with slightly raised edges to form 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 until soft peaks form.
08 - Toss sliced strawberries with granulated sugar if desired and let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to a serving plate. Spread whipped cream evenly over the center.
10 - Top with macerated strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The meringue stays crispy on the outside while staying delightfully chewy in the center, a textural contrast that feels almost magical.
  • You can make the base hours ahead, which means last-minute entertaining becomes actually manageable and stress-free.
  • Fresh strawberries cut through the sweetness with their tartness, creating a balance that feels elegant without trying too hard.
02 -
  • A single drop of egg yolk or any grease in your bowl will prevent the egg whites from whipping properly, so wash everything twice if you're paranoid—I learned this after failing spectacularly my first attempt.
  • Opening the oven door during baking is tempting but resist it; the sudden temperature change can cause cracks, so trust the process and check through the window instead.
  • The meringue continues to set as it cools in the oven, and this slow cooling is what gives it that signature combination of crisp outside and chewy inside.
03 -
  • Room temperature egg whites are non-negotiable; set them out while you prep everything else and they'll be perfect by the time you need them.
  • If you live somewhere humid, the meringue might soften faster, so assemble it as close to serving time as possible—humidity is pavlova's only real enemy.
  • A stand mixer makes this dramatically easier, but a hand mixer works too; just give yourself extra beating time and your arm a good workout.
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