Go Back
+ servings
slice of strawberry pavlova on a plate
Print

Strawberry Pavlova

Sweet, light, creamy and topped with fresh strawberries, this Strawberry Pavlova is such a wonderful and unique dessert to have this spring!
Course Dessert
Cuisine Australian
Keyword strawberry pavlova
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 servings

Ingredients

  • 6 egg whites at room temperature
  • pinch salt
  • pinch cream of tartar
  • 1 1/2 cups sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 2 1/2 teaspoons cornstarch
  • 4 cups strawberries
  • 2 tablespoons sugar
  • 10 mint leaves
  • 1 1/2 cups whipping cream
  • 1/2 cup creme fraiche or sour cream

Instructions

  • Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side.
    tracing a circle onto parchment paper
  • Preheat oven to 250°F. For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add the 1 1/2 cups sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form (tips stand straight). Beat in lemon juice and vanilla.
    meringue
  • Sift cornstarch over egg white mixture; using a rubber spatula, gently fold cornstarch into egg white mixture.
    sifting ingredients into whipped egg whites
  • Spread meringue over the circle on paper or foil, building up edges slightly to form a shell. Bake for 1 1/2 hours (do not open the door). Turn off oven; let meringue dry in oven with the door closed for 1 hour.
  • For the filling, 20 minutes before serving, clean, hull, and slice the strawberries. Place strawberries in a large bowl. Toss berries with 2 tablespoons of sugar. Tear mint leaves; gently stir mint into strawberry mixture. Let stand for 20 minutes.
    preparing strawberries
  • Meanwhile, in a large mixing bowl beat the whipping cream and crème fraîche with an electric mixer on medium speed (or beat with a whisk or rotary beater) until soft peaks form (tips curl).
    showing beater with soft peaks of creme fraiche on it
  • Place meringue shell on a large platter. Spread the cream mixture into the meringue shell. Spoon the strawberry mixture over the cream mixture. Serve immediately.
    three quarters view of strawberry pavlova on a white cake stand