Strawberry Pavlova with Cream (Printable Version)

Crisp meringue with whipped cream and fresh strawberries creating a perfect sweet and tart balance.

# 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 Make:

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 1 tablespoon at a time, 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 careful, deliberate strokes.
05 - Spoon meringue onto prepared baking sheet within the circle guide. Shape into a disc with slightly raised edges forming a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely with door slightly ajar.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Toss sliced strawberries with granulated sugar in a separate bowl. 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 Tips:

01 -
  • The meringue stays crisp on the outside while remaining chewy within, creating that addictive textural contrast that makes people go quiet when they taste it.
  • You can make the base hours ahead and assemble just before serving, which means less stress when guests arrive and more time to enjoy their company.
02 -
  • The meringue must cool completely in the oven with the door ajar; pulling it out too soon or into a temperature shock will cause it to crack and weep, turning your pristine creation into a sticky mess.
  • Assemble this dessert as close to serving time as possible because moisture from the cream and berries will begin softening the meringue within 30 minutes, which changes the entire texture.
03 -
  • Room temperature egg whites whip faster and achieve greater volume than cold eggs, so plan ahead and pull them out of the fridge about 30 minutes before you start.
  • If you live in a humid climate, make the meringue base the day before and store it in an airtight container—it actually improves with time as the structure sets further.
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