Strawberry Pavlova with Cream (Print Version)

A crisp meringue topped with whipped cream and fresh strawberries, balancing sweetness and tartness.

# 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
11 - Fresh mint leaves for garnish

# Cooking Steps:

01 - Preheat oven to 275°F. Line baking sheet with parchment paper and draw a 9-inch circle as a template guide.
02 - In a clean, dry bowl, beat egg whites with 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 cornstarch, white vinegar, and vanilla extract into meringue using a spatula with careful folding motions.
05 - Spoon meringue onto prepared baking sheet following 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 extract until soft peaks form.
08 - Toss sliced strawberries with granulated sugar in a separate bowl. Allow to sit for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over center surface.
10 - Top with macerated strawberries and garnish with mint leaves. Serve immediately for optimal texture and presentation.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and pillowy interior is absolutely addictive, and you'll find yourself making this just to hear that first bite crack.
  • It looks like you spent hours in a patisserie, but the actual hands-on time is surprisingly short—most of the magic happens while the oven does the work.
  • Gluten-free and vegetarian without any compromise, so everyone at your table feels genuinely included.
02 -
  • The bowl and every single beater must be completely grease-free before you whip those egg whites—even a speck of yolk will sabotage your peaks, so wash everything in hot soapy water and dry thoroughly.
  • Opening the oven door during baking is tempting but resist it; the pavlova needs those full 1 hour 15 minutes undisturbed, and opening it will cause cracks that no amount of whipped cream can hide.
  • This dessert is best assembled no more than 30 minutes before serving, because the meringue will gradually soften as it sits and the cream will start to weep—but honestly, that's not a bad problem to have since it means people are eating it fast.
03 -
  • Bring your eggs to room temperature by setting them in warm water for 5 minutes before you separate them—they whip faster and create more volume than cold eggs.
  • The moment you see stiff, glossy peaks when you lift the mixer beaters, stop immediately; over-whipped meringue becomes grainy and loses that silky quality that makes this dessert sing.
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