Strawberry Pavlova Recipe
Oh how lovely! STRAWBERRY PAVLOVA RECIPE! A towering melt in your mouth show-stopping dessert topped with fresh whipped cream and strawberries! Grab your aprons! I am sharing How To Make Strawberry Pavlova and you are going to LOVE IT!
Strawberry Pavlova Recipe
What You Will Love about Strawberry Pavlova
What Does Strawberry Pavlova Taste Like?
The pavlova has a light and slightly sweet and crisp outer shell with a melt in your mouth inside. When topped with fresh cream and berries it with take your tastebuds to the max yum factor!
What is Pavlova?
Pavlova was named after a Russian ballerina, Anna Pavlova. It is a meringue dessert usually topped with whipped cream and fresh fruit. It is believed to have been created in either New Zealand or Australia in the early 20th century. Both Countries claim it as their own.
What is In This Strawberry Pavlova Recipe?
Just a few ingredients
Pavlova Recipe Topping variations
- Peaches
- Mangos
- Kewi Fruit
- Dragon Fruit
- Cantaloupe and Honey Dew Melon
- Blackberries
- Lemon Curd with Candied Lemon Slices
- Blueberries
- Raspberries
- Bananas and Chocolate Shavings
Occasions To Serve This Strawberry Pavlova
- Easter
- Mother’s Day
- Christmas
- Special For Any Celebration!
Strawberry Pavlova Recipe
Strawberry Pavlova Ingredients
FOR THE MERINGUE
- 4 large eggs, room temperature
- 1/2 teaspoon cream of tarter
- 1 pinch fine salt
- 1 teaspoon vanilla
- 1 cup caster sugar (No caster sugar no problem! Put a cup of sugar in a food processor and pulse until super fine.)
- 1/2 teaspoon cornstarch
FOR THE STRAWBERRY PAVLOVA TOPPINGS
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 3 cups fresh strawberries sliced or quartered or the fruit of your choice.
GARNISH (Optional)
- Edible Gold Leaf
- Fresh Mint Leaves
TOOLS YOU’LL NEED
Payola Recipe Instructions
FOR THE MERINGUE
PREP THE PAN AND OVEN
Preheat Oven to 300°F.
Use a bowl or a cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper drawn side down on a baking sheet . Set aside.
MAKE THE Pavlova MERENGUE
In a clean dry mixing bowl, add the egg whites, cream of tarter, and salt. Using a hand mixer, beat on medium low speed until frothy. This will take about one minute. (You can use a stand mixer fitted with the whisk attachment too.)
Once the egg whites are frothy, begin to sprinkle in the fine caster sugar one spoonful at a time until well combined. Avoid the urge to add more than a tablespoon at a time! It has to have time to dissolve in accordance to becoming fluff. Trust the process!
Once the sugar is completed added and dissolved add the vanilla to the pavlova meringue. Turn the mixer to medium high speed and beat until stiff glossy peaks form. This will take 5 to 8 minutes. The strawberry pavlova meringue will stand straight up on the whisk when done. It will not droop.
Sprinkle on the starch and fold into the meringue.
Next, place a tiny dab of meringue on the corners of the prepared parchment pan to hold it in place. Spoon the glossy meringue inside the circle on the prepared pan using a spatula. Create a slight depression on top. For a rustic touch, create vertical swoops on the sides.
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BAKE AND COOL THE PAVLOVA MERINGUE
Place the meringue in the preheated oven and immediately drop the temperature to 250°F. Bake for 1 hour to 1 hour and 15 minutes until the pavlova is slightly golden in color and a shell has formed.
Tuen the heat off and allow the pavlova to cool completely for about 3 hours. Avoid opening the oven door while cooling. See notes for faster cooling tips.
THE WHIPPED CREAM
In a mixing bowl combine the whipping cream, powdered sugar, and vanilla, beat on high until stiff peaks form. Place in refrigerator until ready to serve the Strawberry Pavlova.
STRAWBERRY PAVLOVA GARNISHES
When ready to serve, carefully peel the pavlova from the parchment and place it on a pretty serving plate or cake stand. Add big dollops to whipped cream to the top of the meringue and top with fruit. Garnish with edible gold leaf and fresh mint if desired. SERVE IMMEDIATELY!
Strawberry Pavlova Recipe Notes
- Start with clean dry mixing tools and mixing bowl.
- Be sure to measure the egg whites by volume. This makes a difference.
- Use fresh eggs.
- Just a tiny drop of yolk will significantly hinder the egg whites forming stiff peaks and will result in a less fluffy meringue. The fat from the yolk will restrict the air incorporation process. A TINY DROP CAN LEAVE A PAVLOVA
- You can certainly make pavlova any time of year. However, I do not recommend making it for an outside dessert on a humid day. You can!!!! BUT plan to put it together at the last minute and serve it quickly.
Strawberry Pavlova Recipe
Ingredients
THE MERANGUE
- 4 large eggs room temperature
- 1/2 teaspoon cream of tarter
- 1 pinch fine salt
- 1 teaspoon vanilla
- 1 cup caster sugar No caster sugar no problem! Put a cup of sugar in a food processor and pulse until super fine.
- 1/2 teaspoon cornstarch
THE TOPPINGS
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 3 cups fresh strawberries sliced or quartered or the fruit of your choice.
GARNISH
- Edible Gold Leaf
- Fresh Mint Leaves
Instructions
THE MERINGUE
- PREP THE PAN AND OVEN
- Preheat Oven to 300°F.
- Use a bowl or a cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper drawn side down on a baking sheet . Set aside.
- In a clean dry mixing bowl, add the egg whites, cream of tarter, and salt. Using a hand mixer, beat on medium low speed until frothy. This will take about one minute. (You can use a stand mixer fitted with the whisk attachment too.)
- Once the egg whites are frothy, begin to sprinkle in the fine caster sugar one spoonful at a time until well combined. Avoid the urge to add more than a tablespoon at a time! It has to have time to dissolve in accordance to becoming fluff. Trust the process!
- Once the sugar is completed added and dissolved add the vanilla to the pavlova meringue. Turn the mixer to medium high speed and beat until stiff glossy peaks form. This will take 5 to 8 minutes. The pavlova meringue will stand straight up on the whisk when done. It will not droop.
- Sprinkle on the starch and fold into the meringue.
- Next, place a tiny dab of meringue on the corners of the prepared parchment pan to hold it in place. Spoon the glossy meringue inside the circle on the prepared pan using a spatula. Create a slight depression on top. For a rustic touch, create vertical swoops on the sides.
- Place the meringue in the preheated oven and immediately drop the temperature to 250°F. Bake for 1 hour to 1 hour and 15 minutes until the pavlova is slightly golden in color and a shell has formed.
- Tuen the heat off and allow the pavlova to cool completely for about 3 hours. Avoid opening the oven door while cooling. See notes for faster cooling tips.
THE WHIPPED CREAM
- In a mixing bowl combine the whipping cream, powdered sugar, and vanilla, beat on high until stiff peaks form. Place in refrigerator until ready to serve the Strawberry Pavlova.
THE STRAWBERRIES AND CREAM TOPPING AND GARNISH
- When ready to serve, carefully peel the pavlova from the parchment and place it on a pretty serving plate or cake stand. Add big dollops to whipped cream to the top of the meringue and top with fruit. Garnish with edible gold leaf and fresh mint if desired. SERVE IMMEDIATELY!
Notes
- Start with clean dry mixing tools and mixing bowl.
- Be sure to measure the egg whites by volume. This makes a difference.
- Use fresh eggs. Just a tiny drop of yolk will significantly hinder the egg whites forming stiff peaks and will result in a less fluffy meringue.
- The fat from the yolk will restrict the air incorporation process. A TINY DROP CAN LEAVE A PAVLOVA
- You can certainly make pavlova any time of year. However, I do not recommend making it for an outside dessert on a humid day. You can!!!! BUT plan to put it together at the last minute and serve it quickly.
Nutrition
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