This Strawberry Pavlova is delicious and easy, it’s like eating a cloud. It’s simple yet delicious. You can top it with strawberries as suggested, but the options are endless.
You get a pavlova, you get a pavlova, you all get a pavlova. Seriously I wish I could gift all of you a Pavlova Oprah style, but alas I’m not a super rich talkshow boss lady. What I can gift you however is this delicious recipe so you can make it yourself at home, because everyone needs to have pavlova in their life.
What is Pavlova?
Pavlova is made with an egg white meringue, but instead of being hard on both the inside and the outside, it has a hard shell exterior and a soft marshmallow like interior.
The absolute best part of pavlova is breaking into it, it has a hard outer shell just waiting to be cut and a soft marshmallowy centre. Pavlova is also one of those desserts that can be used as a base for so many flavours. From light and fruity to rich and decadent. You can top it however you wish. For this version I’ve kept it super simple, topped with cream and delicious strawberries, making it the perfect summer treat.
Now the jury’s still out on where this dessert originated, New Zealanders claim that the dessert belongs to them, but Australians have adopted it as their own. Whoever it belongs to, it has definitely become a classic summer dessert, not only in Australia but in our household as well.
Ingredient Notes
- Egg whites – I find it’s best to use them at room temperature as the meringure whips better
- Caster sugar – superfine sugar
- Cornflour
- Vinegar
- Vanilla extract
Toppings
- Cream – make sure your cream is nice and cold remove it straight from the fridge before whipping – i prefer not to sweeten this, since the pavlova is already so sweet you don’t need really need it, however if you prefer things a little sweeter you can add some powdered sugar when whipping
- Toppings – Strawberries, but you can use any fruit or toppings you like
How to make Pavlova
Preheat oven to 120c.
Cut a piece of baking paper to fit a baking sheet. Mark an 8inch circle in the middle of the baking paper. Flip over and place on the baking sheet. Lightly grease the baking paper and dust with cornflour.
In an electric mixer with a whisk attachment, place in your egg whites.
Whip until your egg whites are soft and foamy.
Slowly pour in your sugar as you continue to beat your egg whites.
Add all your sugar and mix until sugar has dissolved, the best way to tell is to rub a bit of the meringue between your fingers, if it’s smooth you’re ready for the next step, if not, keep on mixing.
Add in your cornflour, vinegar and vanilla and mix until combined.
Spoon out your meringue onto the middle of your marked baking paper.
Slowly spread your meringue, working it to the edges of the circle.
Smooth the top and sides as best you can
If you want to fancy up your pavlova, take your spatula or spoon and swipe up on the sides to create lines.
Place in the oven for 1 hour 15 minutes.
Once baked, leave the pavlova in the oven to cool completely.
Other dessert recipes to try:
- Strawberry muffins
- Biscoff Ripple Cake
- Strawberry Galette – from Spatula Desserts
- Strawberry Hot Cocoa Bombs – from Ever After in the Woods
- Fresh Strawberry Pound Cake – Call me PMC
- Fresh Strawberry Pie – Mommy Evolution
- Strawberry Cheesecake Ice Cream – Ice Cream from Scratch
Strawberry Pavlova
Ingredients
- 6 egg whites room temperature
- 1 1/2 cups castor sugar
- 3 teaspoons cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
Topping
- 300 ml cream chilled
- 1-2 cups fresh strawberries chopped or whole
Instructions
- Preheat oven to 120c.
- Cut a piece of baking paper to fit a baking sheet. Mark an 8inch circle in the middle of the baking paper. Flip over and place on the baking sheet. Lightly grease the baking paper and dust with cornflour.
- In an electric mixer with a whisk attachment, place in your egg whites.
- Whip until your egg whites are soft and foamy.
- Slowly pour in your sugar as you continue to beat your egg whites.
- Add all your sugar and mix until sugar has dissolved, the best way to tell is to rub a bit of the meringue between your fingers, if it’s smooth you’re ready for the next step, if not, keep on mixing.
- Add in your cornflour, vinegar and vanilla and mix until combined.
- Spoon out your meringue onto the middle of your marked baking paper.
- Slowly spread your meringue, working it to the edges of the circle.
- Smooth the top and sides as best you can
- If you want to fancy up your pavlova, take your spatula or spoon and swipe up on the sides to create lines.
- Place in the oven for 1 hour 15 minutes.
- Once baked, leave the pavlova in the oven to cool completely.
Topping
- Place your cream into a bowl and whip until it reaches soft peaks. Slowly continue to whip until it becomes thicker.
- Spread cream onto pavlova and top with strawberries or fruits of your choice.
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