Strawberry Pavlova


This strawberry pavlova, which is named after the famous Russian ballerina, is an easy make ahead dessert that is a real show stopper. The meringue can be made in advance and then just assemble by adding your cream, strawberries and balsamic just before serving. It is a delightful yet light dessert that will impress.

This pavlova is easy and can be prepped in less than 15 minutes. When summer strawberries are in season this simple yet elegant dessert cannot be beaten. I have made this pavlova for my family and it disappears just as quickly as it is whipped up.

The baking and cooling process are the more time consuming aspects of this dessert, but worth the time. And while the meringue is cooling you are free to do something else, remember the old saying “a watched pot never boils”. Sitting around waiting for it too cool is no fun, instead you could be enjoying a tea or a chapter in a favorite book. That is what I would recommend!

Strawberry Pavlova

Course Dessert
Cuisine American


  • 4 egg whites
  • Pinch salt
  • 1 ¼ cups superfine sugar (caster sugar)
  • 2 tsp cornstarch
  • 1 tsp white-wine vinegar
  • A few drops vanilla extract
  • 1 pound strawberries hulled (halved or quartered)
  • ½ teaspoon high-quality vanilla extract (clear if possible)
  • 1 tsp balsamic vinegar
  • 2 teaspoons superfine sugar (for the berries)
  • 2 cups heavy cream
  • 1 tsp superfine sugar (for the whip cream) *Optional


  • Step 1
  • To prepare meringue: heat oven to 350 degrees. Line a baking sheet
  • with parchment paper, and draw a circle on the paper using an 8- or 9-
  • inch cake pan as a guide. Flip the parchment over so the pencil
  • marking is facing down (this ensures that the pencil won’t transfer to
  • the meringue). In bowl of an electric mixer, combine egg whites and
  • salt. Begin beating at low speed, slowly increasing to high. Continue
  • until satiny peaks begin to form; gradually beat in sugar a tablespoon
  • at a time until meringue is stiff and shiny.
  • Step 2
  • Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in
  • gently. Mound onto parchment within circle, and shape into a disk,
  • flattening top and smoothing sides. Place in oven, and immediately
  • reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and
  • Allow the meringue to cool completely in the oven.
  • Step 3
  • To prepare topping: in a mixing bowl, combine strawberries, vanilla,
  • balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room
  • temperature at least 15 minutes and up to 2 hours.
  • Step 4
  • To serve, carefully peel off parchment and place meringue on a platter
  • Gently crack the top with the back of a soup spoon to make a "nest" for the whipped cream and berries.
  • make a shallow nest for the whipped cream and berries. Whip cream
  • Whip the cold cream add the sugar (if using), until it is thick and holds a peak then spoon it evenly over the meringue
  • Cover cream with strawberries, allowing a small amount of the liquid to dribble onto the cream.
  • Serve immediately.
Keyword dessert, eggs, meringue, pavlova, strawberry, summer
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