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Strawberry Pavlova Recipe

Australian/New Zealand · Dessert · 80 min total

A classic Australian and New Zealand dessert featuring a crisp meringue shell topped with whipped cream and fresh strawberries.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (200 g) superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups (360 ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 pound (450 g) fresh strawberries, hulled and sliced
• 2 tablespoons strawberry jam
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the paper. Flip the paper over so the pencil mark is on the bottom.
2. In a large clean bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in cornstarch, vinegar, and 1/2 teaspoon vanilla.
3. Spoon meringue onto the parchment, spreading within the circle. Make a slight well in the center. Bake for 60 minutes, then turn off oven and let meringue cool completely inside with door slightly ajar (about 1 hour).
4. In a medium bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla until soft peaks form. In a small bowl, stir together strawberry jam and lemon juice.
5. Just before serving, place meringue on a serving plate. Spread whipped cream on top. Arrange sliced strawberries over cream. Drizzle with jam mixture.
6. Serve immediately.

Tips

• For best results, ensure egg whites are at room temperature and free of any yolk.
• Do not make pavlova on a humid day as it may become sticky.
• Store leftover pavlova in the refrigerator for up to 1 day, but the meringue will soften.

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