Why You’ll Love Strawberry Pavlova Recipe
Strawberry pavlova is a showstopping dessert that combines a crisp meringue shell with a soft, marshmallow-like center, topped with whipped vanilla cream and fresh strawberries. It’s light, airy, and perfectly balanced with sweetness and a hint of tartness from the fruit and sauce. Despite its elegant appearance, it’s surprisingly simple to make and ideal for special occasions or summer gatherings.
Ingredients
6 free-range egg whites
300g caster sugar
1 tsp sherry vinegar
1 drop of pink food colouring
1 tbsp orange liqueur
250ml whipping cream, whipped until stiff peaks form
1 vanilla pod, split, seeds only
75g sifted icing sugar
450g strawberries, washed, hulled and cut in half
100ml water
100g caster sugar
250g strawberries (for the sauce)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 180C/360F/Gas 4.
- Whisk the egg whites in a clean bowl until stiff peaks form.
- Add the caster sugar one tablespoon at a time, whisking continuously until the mixture is glossy and stiff peaks form again.
- Gently fold in the sherry vinegar, pink food colouring, and orange liqueur.
- Divide the meringue mixture into two equal portions and spread onto baking trays lined with baking parchment.
- Reduce the oven temperature to 150C/300F/Gas 2 and bake for about 1 hour until crisp outside and slightly chewy inside.
- Allow the meringues to cool completely.
- Whip the cream with vanilla seeds and icing sugar until stiff peaks form.
- Spread the whipped cream evenly over both meringue layers.
- Top with halved fresh strawberries.
- To make the sauce, heat water and sugar in a pan until it becomes a thick syrup after 12–15 minutes of boiling.
- Add strawberries to the syrup, let sit for 10 minutes, then blend until smooth and strain. Chill before serving.
- Cut each pavlova in half, place on plates, and drizzle with strawberry sauce before serving.
Servings and timing
Servings: 4
Preparation time: 30 minutes
Cooking time: 1 hour
Cooling time: 1 hour
Total time: 2 hours 30 minutes
Variations
You can replace strawberries with raspberries, blueberries, or a mixed berry blend for a different flavor profile. Adding passion fruit pulp on top gives a tropical twist. For extra texture, sprinkle crushed pistachios or toasted almonds over the whipped cream. You can also flavor the cream with lemon zest instead of vanilla for a fresher finish.
Storage/Reheating
Pavlova is best enjoyed fresh on the day it is assembled. Unassembled meringue layers can be stored in an airtight container at room temperature for up to 2 days. Once topped with cream and fruit, it should be eaten within a few hours to prevent the meringue from softening. The strawberry sauce can be stored in the refrigerator for up to 3 days in a sealed container. Reheating is not recommended.
FAQs
How do I know when the meringue is ready?
The meringue is ready when it looks crisp on the outside and lifts easily from the parchment paper, while still slightly soft inside.
Why did my meringue collapse?
This usually happens if sugar is added too quickly or if the egg whites were not whipped to stiff peaks before baking.
Can I make pavlova ahead of time?
Yes, you can bake the meringue a day or two in advance, but assemble it only right before serving.
Can I skip the orange liqueur?
Yes, it can be omitted or replaced with vanilla extract or orange zest for flavor.
Why is vinegar added to pavlova?
The vinegar helps stabilize the egg whites and gives the pavlova its soft, marshmallow-like interior.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen strawberries can be used for the sauce.
How do I prevent a soggy pavlova?
Make sure the meringue is completely cooled before adding cream and fruit, and assemble it just before serving.
Can I make one large pavlova instead of two?
Yes, but you may need to extend the baking time slightly to ensure it cooks evenly.
What’s the best way to whip cream for pavlova?
Whip the cream until stiff peaks form, but avoid overwhipping as it can turn grainy.
Can I store leftover pavlova?
Once assembled, leftovers don’t store well and will soften, so it’s best eaten immediately.
Conclusion
Strawberry pavlova is a beautiful dessert that brings together crisp meringue, creamy filling, and fresh fruit in every bite. While it looks impressive, the steps are straightforward and rewarding, making it a perfect choice for celebrations or a special homemade treat.
Strawberry Pavlova
A classic strawberry pavlova with crisp-chewy meringue, vanilla whipped cream, fresh strawberries, and a silky strawberry sauce for a light and elegant dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Bake
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 6 free-range egg whites
- 300g/10½oz caster sugar
- 1 tsp sherry vinegar
- 1 drop of pink food colouring
- 1 tbsp orange liqueur
- 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed
- 1 vanilla pod, split, seeds only
- 75g/2½oz sifted icing sugar
- 450g/1lb strawberries, washed, hulled and cut in half
- 100ml/3½fl oz water
- 100g/3½oz caster sugar
- 250g/9oz strawberries
Instructions
- Preheat the oven to 180C/360F/Gas 4.
- Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed.
- Add the caster sugar one tablespoon at a time, whisking constantly until fully incorporated and glossy stiff peaks form.
- Gently fold in the vinegar, pink food colouring, and orange liqueur.
- Divide the meringue mixture evenly between two baking trays lined with baking parchment and spread into rounds.
- Place in the oven, then immediately reduce the temperature to 150C/300F/Gas 2 and bake for about 1 hour until crisp outside and slightly chewy inside.
- For the filling, whisk the cream with vanilla seeds and icing sugar until stiff peaks form.
- Spoon the whipped cream evenly over the cooled meringues.
- Top each with half of the fresh strawberries.
- For the sauce, heat 100g caster sugar and water in a pan over medium heat and boil for 12–15 minutes until it becomes a thick syrup.
- Remove from heat, add the 250g strawberries, rest for 10 minutes, then blend until smooth and pass through a sieve.
- Chill the sauce in the fridge.
- To serve, cut each pavlova in half, place on plates, and drizzle with strawberry sauce.
Notes
- Ensure the mixing bowl is completely grease-free before whisking egg whites for best volume.
- Cool meringues fully before adding cream to prevent melting.
- The strawberry sauce can be made a day ahead and chilled.
- Orange liqueur can be omitted for a non-alcoholic version.
- Use room temperature egg whites for better whipping.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 52 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
