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Strawberry Pavlova

Strawberry pavlova with a crispy meringue nest topped with whipped cream and fresh strawberries. Baked low and slow for a pale golden, crisp shell with a marshmallowy center.
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Prep Time 20 minutes
Cook Time 1 hour
Rest (cooling) 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French-Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Meringue base
  • 4 egg whites Use room-temperature whites for better volume.
  • 1 cup superfine granulated sugar Add gradually so the meringue turns glossy and stiff.
  • 1 tsp vanilla extract For vanilla flavor in the meringue.
  • 1 tsp white vinegar Helps stabilize the meringue and create a marshmallowy center.
  • 1 tbsp cornstarch Contributes to the soft, marshmallow-like interior.
Topping
  • 1 cup heavy whipping cream Cold cream whips faster and holds shape.
  • 2 tbsp powdered sugar Sweetens and stabilizes the whipped cream.
  • 1 tsp vanilla extract For vanilla flavor in the whipped cream.
  • 2 cup fresh strawberries, sliced Use fresh strawberries for the best texture and aroma.
  • 2 tbsp honey Toss with strawberries for a light syrupy finish.
  • 1 fresh mint for garnish Add right before serving for the freshest look and scent.

Equipment

  • 1 sheet pan

Method
 

Bake the meringue nest
  1. Preheat oven to 300°F and line a sheet pan with parchment paper. This prevents sticking and helps the nest lift cleanly.
  2. Beat egg whites until soft peaks form. The foam should look airy and hold gentle curves.
  3. Gradually add superfine granulated sugar while beating until stiff, glossy peaks form. Rub a little between fingers—no grainy feel should remain.
  4. Fold in vanilla, white vinegar, and cornstarch. Fold gently until evenly streaked, then stop.
  5. Spread the meringue onto the parchment in a circle about 8 inches across, using the back of a spoon to create a slight indent in the center. This makes room for the toppings.
  6. Bake for 60 minutes until pale golden and crisp. The shell should feel dry and sound lightly crisp when tapped.
  7. Turn off the oven and let the pavlova cool completely inside for about 30 minutes. The gradual cooling helps prevent cracking.
  8. Transfer the baked pavlova to a serving plate. Move carefully so the crisp edge stays intact.
Assemble just before serving
  1. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. The cream should hold tall peaks that don’t slump.
  2. Toss sliced strawberries with honey. Let them sit briefly so they become glossy and lightly syrupy.
  3. Top the pavlova with whipped cream, then spoon on the strawberries. Finish with fresh mint garnish just before serving.

Notes

Pro tip: make the pavlova on a dry day and avoid any yolk contamination, since moisture and grease can deflate the meringue. Store baked meringue shell at room temperature, covered loosely, for up to 2 days; assemble toppings the same day for best texture. Freezing is not recommended because the crisp shell loses its character. Dietary swap: for a dairy-free version, use coconut cream whipped to stiff peaks (chill overnight) and keep the strawberry-honey topping as written.