Print

Light and Fluffy Strawberry Pavlova Delight

Strawberry Pavlova - featured image
Print Recipe

A light, airy dessert featuring a crispy meringue shell with a marshmallow-soft center, topped with whipped cream and fresh strawberries. Perfect for a quick, elegant treat.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (caster sugar preferred)
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 2 cups (about 300g) fresh strawberries, hulled and sliced
  • Optional: 1-2 tablespoons powdered sugar for whipped cream

Instructions

  1. Preheat the oven to 250°F (120°C).
  2. Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on the back as a guideline.
  3. In a large, clean bowl, beat the 4 room-temperature egg whites on medium speed until foamy.
  4. Gradually add granulated sugar one tablespoon at a time while increasing speed to high, beating for 8-10 minutes until glossy stiff peaks form.
  5. Sprinkle cornstarch and white vinegar evenly over the whipped egg whites and gently fold in with a spatula without deflating.
  6. Spoon the meringue onto the parchment circle, smoothing the top and edges, creating a slight well in the center.
  7. Bake for 1 hour 15 minutes to 1 hour 30 minutes until dry and crisp on the outside but soft inside. Avoid opening the oven door during baking.
  8. Turn off the oven and let the pavlova cool completely inside for at least 1 hour or overnight.
  9. Just before serving, whip the chilled heavy cream with vanilla extract and powdered sugar (if using) until soft peaks form.
  10. Transfer the pavlova to a serving plate, spoon or pipe whipped cream into the center, and top generously with sliced fresh strawberries.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid gritty texture. Bake low and slow to prevent cracking. Cool pavlova gradually inside the oven to avoid cracks. If pavlova cracks, cover with whipped cream and strawberries. Avoid baking on humid days for best results. For dairy-free, substitute heavy cream with full-fat coconut cream. Pavlova base can be baked a day ahead and stored in an airtight container at room temperature.

Nutrition

Keywords: pavlova, strawberry pavlova, meringue dessert, light dessert, fluffy pavlova, homemade dessert, easy dessert, fresh strawberries, whipped cream

Find it online: https://zoeplate.com/light-and-fluffy-strawberry-pavlova-delight-recipe-easy-homemade-dessert/