Fresh Strawberry Pavlova

A couple of years ago, if someone had asked me what Pavlova was...I wouldn't have had a clue. It' s so funny how times have changed, because now I can't get enough of it!

Mainly because I'm a sucker for desserts that look really cool, without too much work! LOL
...And Pavlova definitely falls into that category - it's got wow factor, but still has a homey feel.
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Pavlova is basically a baked meringue shell, topped with fruits and cream...and the fruits can change up with the season or your taste.


The dessert orginates from down under, either New Zealand or Australia, but since there seems to be some issue with who claims its creation, I'll stay out of that argument, lol.


One thing that's clear is that it's named after the famous ballerina Anna Pavlova...probably because of its light as air texture...


Just imagine your fork traveling through all these tasty layers: ripe juicy fruits on top, velvety clouds of whipped cream, down to a crispy sweet meringue shell...and finally, a fluffy marshmallowey center...

Texture overload!


This is a wonderful dessert for entertaining. Even though it takes a little time to bake, it's pretty simple to put together...and you can even make the meringue shell up to two days ahead of time...


Fresh Strawberry Pavlova
makes 6-8 servings


4 large egg whites
1 cup caster (superfine) sugar*
1 tablespoon cornstarch
1 teaspoon white or apple cider vinegar

1 1/2 cups fresh strawberries, sliced

Whipped Cream
1 1/2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract (optional)


*If you can't find caster sugar, no worries, just pulse regular granulated sugar in a blender or food processor a few times, then measure from that...

Preheat the oven to 300 F degrees


Trace a 7-inch circle on a piece of parchment paper, then flip over onto a baking tray (this way the meringue isn't in contact with the pencil markings).



In a clean glass or metal bowl, whip the egg whites on medium speed until foamy soft peaks form. On high speed, gradually beat in the sugar until the mixture is stiff and glossy looking.



Sift the cornstarch over the meringue, then fold in the vinegar.



Pile the meringue into the outlined circle, then level out with a spoon, making a slight indentation towards the center. It's fine if the egg whites run over the circle, it's just a guideline and the meringue will spread while baking anyway...

Place the meringue in the oven and reduce the heat to 250 degrees. Bake for 1 hour.


After 1 hour, turn off the heat and let the pavlova cool in the oven for another hour.



Once completely cooled, carefully peel the meringue from the parchment paper. If you're not yet ready to assemble the dessert, you can keep the shell in an airtight container for up to two days.

making the whipped cream

Since the meringue is pretty sugary, the whipped cream only needs to be very lightly sweetened.

The trick to getting heavy cream to whip up really quickly is for everything to be really cold...

Try chilling the bowl and beaters in the freezer for 10-20 minutes before you plan to make the cream...


Whip the cold cream on high speed until ribbony streaks form, then sprinkle in the sugar and vanilla flavoring. Continue to beat just until the cream forms soft peaks.


Pile on the cream and fruit and serve immediately!



I hope you'll give it a try!


Enjoy!