Strawberry Pavlova with Cream (Printer-Friendly)

Delicate meringue with whipped cream and fresh strawberries, offering a sweet and tart flavor harmony.

# What You Need:

→ Meringue

01 - 4 large egg whites, at 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 for macerating
11 - Fresh mint leaves, optional for garnish

# How-To Steps:

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 until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in cornstarch, 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 form a nest.
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 - In a separate bowl, toss sliced strawberries with granulated sugar if desired and let sit for 10 minutes.
09 - Carefully transfer cooled meringue to a serving plate. Spread whipped cream evenly over the center.
10 - Top with strawberries and garnish with mint leaves if using. Serve immediately.

# Helpful Hints:

01 -
  • It tastes impossibly elegant while demanding far less skill than people assume you must have.
  • The meringue can be made ahead, which means you're only assembling at the last moment when guests arrive.
  • There's something almost magical about the contrast between the crispy shell and the marshmallow-soft interior.
02 -
  • Any speck of egg yolk in your whites will sabotage the entire batch, so crack eggs carefully and separate them with obsessive attention.
  • The meringue continues cooking even after you turn off the oven, so leaving the door ajar lets it dry out properly instead of becoming rubbery.
  • Humidity is your enemy here; on damp days, the meringue may stay tacky, so pick a dry afternoon if you can plan ahead.
03 -
  • If your meringue cracks during baking, don't panic—the whipped cream will fill and camouflage those flaws completely.
  • A tiny pinch of salt in the egg whites helps them whip faster and hold peaks more reliably than you'd expect.
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