Strawberry Pavlova

Strawberry Pavlova Ingredients

• Room Temperature Egg Whites: Fresh is best for this recipe because they make a stronger egg foam. Room temperature is also extremely important to success.
• Powdered Sugar: I recommend sifting your powdered sugar to remove any lumps.
• White Wine Vinegar: This helps stabilize the egg whites and helps the meringue mixture to hold the air whisked into it.
• Cornstarch: Adding cornstarch helps the meringue stay soft in the center.
• Vanilla: You can omit this ingredient, but I think it adds a nice flavor to the meringue.
• Strawberries: Or any fruit you’d like to use! This is the fruit filling for the final pavlova and adds a sweet, bright flavor to the final dish.
• Lemon: Adding fresh lemon juice and zest helps cut the sweetness and wakes up the flavor of your fruit topping.
• Fresh Mint: Top with fresh mint for added flavor profile. Optional.
• Heavy Cream: Homemade whipped cream always reigns supreme over store-bought. The extra step is always worth the effort.

Step-by-Step Instructions for Strawberry Pavlova

1. Start by preheating your oven to 350ºF.
2. Prepare your cookie sheet by lining it with a piece of parchment paper. Using a pencil, trace a cup or biscuit cutter to outline evenly spaced tennis ball-sized circles. You’ll want 12 circles roughly 3″ in diameter in total. Flip the parchment pencil side down on the pan. Alternatively: You can make one large pavlova about 12 inches in diameter, but I love the idea of a personal-sized treat – easy for serving!
3. Baker’s Tip: Clean your stand mixer bowl with vinegar on a clean cloth to remove any fat residue from your bowl. Allow to dry completely!
4. Add the egg whites to the clean bowl and start mixing with the whisk attachment on a medium speed (about 4 on the electric mixer) until soft peaks form. Patience is key! Do not increase the speed, this will incorporate air too quickly into the egg whites. Slow and steady wins the race.
5. Once soft peaks are formed, slowly sift in the powdered sugar just a little bit at a time. Mixing well between additions on medium speed. Make sure the sugar is fully dissolved in the egg whites with each addition of sugar. Scrape the bowl often as you go to ensure all of the sugar granules are dissolved fully. Continue to whip the mixture until glossy, stiff peaks form.
   • Baker’s Tip: pinch some egg white mixture between your fingers to make sure you don’t feel any grittiness.
6. In a small bowl, whisk together the white wine vinegar, cornstarch, and vanilla until lump free.
7. Add the vinegar mixture to the egg whites on medium speed for about 30 seconds, you can bump up the speed for the last 15 seconds to whip the peaks.
8. Scoop the meringue into small heaps on your traced circles on the parchment paper. You can use a spatula or the back of the spoon to shape them into little mountains leaving a little crater in the center in a slight volcano shape.
9. Decrease the oven temperature to 225ºF.
10. Pop your pavlovas in the oven and pray to the meringue gods that they turn out! ;)
11. Bake for 90 minutes, and do not open the oven door! Resist the temptation because they will collapse. Once the 90 minutes are up, turn off the oven and allow the pavlovas to cool completely in the oven. I repeat, don’t open the oven door!
12. While the pavlovas are baking prepare your strawberry filling. Start by washing and cutting your strawberries. You can macerate some of the berries as well with a wooden spoon or muddler.
13. Stir in the ¼ cup of sugar and the juice of one lemon. Store covered in the refrigerator while the pavlova cooks.
14. Right before serving, whip the heavy cream and powdered sugar together until stiff peaks form.
15. After the pavlovas are fully cooled, remove them from the oven and place them on a serving dish. Layer in some whipped cream, and top with a spoon full of strawberry mixture. Garnish with a bit of fresh mint and lemon zest and serve!

Tips for Pavlova Success & FAQs (no-fail pavlova!)

While making pavlovas is slightly time-consuming, it isn’t overly complicated if you follow a few simple tips! You can easily make a no-fail pavlova with our expert baker’s advice!

Beginning with a clean bowl is essential for properly whipping your egg whites into peaks. I recommend using some vinegar on a soft cloth and wiping out your mixing bowl before adding your egg whites. Allowing the bowl to dry completely.

If you accidentally get any yolk into your egg white mixture, you will need to start over. Feel free to refrigerate and save for an egg white omelet or other use. A little tip: Crack the eggs in a separate bowl before combining them to prevent ruining the whole batch. We know how expensive eggs are these days!

Don’t forget to add the white wine vinegar at the end…ask me how I know! The white wine vinegar helps hold the whipped air into the meringue and prevents a total collapse.

Patience is key for this yummy treat. Mixing the egg whites slowly and steadily will slowly incorporate air into the egg whites, creating a more stable pavlova.

While the pavlovas bake, do not open the oven door…no matter how tempted you are. Leave your oven light on while it cools to help keep the oven dry (and you can peek at your masterpiece as well!). Allow the pavlova to cool completely in the oven before removing, at least for a few hours, but up to overnight.

More Recipes for You to Try

Instead of tossing the liquid gold, I mean egg yolks, away turn them into a delicious curd! You can even add this in as another layer in your pavlova to really brighten the flavor.

If you have any additional lemons laying around, you MUST try my Lemon Posset recipe! Or, this lemon thyme cake is a real crowd-pleaser. Perfect to enjoy as a treat with your morning coffee on a lazy Sunday morning.

For another strawberry-flavored dessert, I can’t recommend this strawberry cake enough. It’s quick to toss together and is so satisfying.