Introduction & Inspiration
This Strawberry Pavlova is a light, airy, and utterly delightful dessert! I love the contrast between the crisp meringue shell, the softly whipped cream. And the sweet, juicy strawberries.
The inspiration for this recipe came from my love for classic Pavlova. And a desire to showcase the beautiful, fresh flavors of spring and summer. Strawberries are the perfect complement.
Pavlova is a dessert that always feels special and elegant. But it’s surprisingly simple to make. With a few key techniques, you can achieve a perfect meringue.
This Strawberry Pavlova is perfect for any occasion, from a casual brunch to a formal dinner party. It’s a guaranteed showstopper that’s also incredibly delicious.
Nostalgic Appeal (with a Light and Airy Twist)
Pavlova, named after the Russian ballerina Anna Pavlova, is a dessert with a rich history and a sense of elegance. It’s often associated with special occasions and celebrations. It brings beauty to the table.
This Strawberry Pavlova takes that classic dessert. And adds a fresh, fruity twist with the addition of sweet, juicy strawberries. It’s a way to enjoy the elegance of Pavlova.
There’s something inherently magical about the contrast between the crisp, airy meringue and the soft, creamy topping. It’s a symphony of textures and flavors that’s both light and satisfying.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special treat. A moment of elegance.
Homemade Focus (and the Magic of Meringue)
I’m a firm believer in the power of homemade desserts, and this Strawberry Pavlova is a perfect example of why. Making your own meringue is a rewarding experience. And it allows you to control the quality.
Store-bought meringues often lack the delicate, airy texture and the fresh flavor of homemade. When you make your own, you can ensure that it’s perfectly crisp on the outside. And marshmallowy on the inside.
The key to a successful Pavlova is mastering the meringue. It requires a bit of patience and attention to detail. But the results are well worth the effort.
It’s a recipe that I encourage everyone to try, even if you’ve never made meringue before. The steps are clearly outlined. And the rewards are immense.
Flavor Goal
The flavor goal of this Strawberry Pavlova is to achieve a harmonious balance of sweet, tart, and creamy notes. With a light and airy texture that’s both delicate and satisfying.
The meringue base, made with egg whites, sugar, cornstarch, vanilla extract, and salt. It provides a sweet, crisp foundation with a hint of vanilla.
The whipped cream topping, made with heavy whipping cream, sugar, and vanilla yogurt. It adds a layer of creamy richness that complements the meringue perfectly.
The fresh strawberries, macerated with sugar. Provides a burst of sweet-tart flavor that balances the sweetness of the meringue and cream. The overall effect is elegant.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Meringue:
Granulated sugar, divided, provides sweetness and structure to the meringue. Cornstarch helps to stabilize the meringue and create a crisp texture.
Large egg whites, at room temperature, are the key to a light and airy meringue. It’s important to use fresh egg whites. And to make sure there’s no trace of yolk.
Vanilla extract adds a hint of flavor to the meringue. It’s added twice. Salt enhances the flavors of the other ingredients and helps to stabilize the egg whites. There is no mention of lemon juice in the ingredients.
For the Topping:
Fresh strawberries, halved or quartered, provide a burst of sweet-tart flavor.
Heavy whipping cream is whipped to create a light and airy topping.
Whole milk vanilla yogurt adds a subtle tang and creaminess to the whipped cream.
Essential Equipment
You’ll need a few basic baking tools:
A medium bowl.
A stand mixer with a whisk attachment (or a hand mixer).
A rimmed baking sheet.
Parchment paper.
A rubber spatula or large spoon.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good mixer for whipping the egg whites and the cream.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the meringue:
- 1 ¾ cups granulated sugar, divided
- 2 Tbsp. cornstarch
- 6 large egg whites, room temperature
- 2 tsp. vanilla extract
- ½ tsp. salt
For the topping:
- 3 cups halved or quartered strawberries
- 2 cups heavy whipping cream
- ¼ cup whole milk vanilla yogurt
- There is no mention of lemon zest in the ingredients list.
These measurements are as per the recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the egg whites, strawberries, and cream.
Step-by-Step Instructions
Ready to make a stunning Strawberry Pavlova? Here’s a detailed, step-by-step guide:
1. Prepare the Sugar Mixture:
Stir together 1 ½ cups of the granulated sugar and the cornstarch in a medium bowl. Set aside.
2. Beat the Egg Whites:
Beat the egg whites, vanilla extract, and salt using a stand mixer with a whisk attachment (or a hand mixer) at medium speed until frothy, 1 to 2 minutes.
3. Gradually Add Sugar: Increase the mixer speed to medium-high.
Add the sugar mixture gradually, a few tablespoons at a time. Beating until stiff, glossy peaks form, 6 to 8 minutes. The meringue should be thick and hold its shape.
4. Preheat Oven and Prepare Baking Sheet:
Preheat the oven to 225°F (110°C).
Line a rimmed baking sheet with parchment paper.
5. Shape the Meringue:
Spoon the egg white mixture onto the center of the prepared baking sheet.
Spread and flatten the mixture using the back of a large spoon or a rubber spatula into a 10-inch circle in an even layer. Creating a slight indentation in the center (like a shallow bowl). This will hold the whipped cream and strawberries.
6. Bake the Meringue:
Bake until the meringue is crisp, about 2 hours and 15 minutes. It should be dry to the touch and lightly golden.
7. Cool the Meringue: Turn off the oven.
Let the Pavlova cool completely on the baking sheet in the oven, about 2 hours. This slow cooling process helps to prevent cracking.
8. Prepare the Strawberries:
While the meringue is cooling, prepare the strawberries.
Stir together the halved or quartered strawberries, 2 tablespoons of the remaining granulated sugar, in a medium bowl.
Set aside to macerate (soften and release their juices).
9. Make the Whipped Cream:
Beat the heavy whipping cream and the remaining 2 tablespoons of granulated sugar at medium speed using a stand or hand mixer until soft peaks form, about 2 minutes.
Gently fold in the vanilla yogurt until just combined.
10. Assemble the Pavlova:
Once the meringue is completely cool, carefully transfer it to a serving plate.
Spread the whipped cream evenly over the cooled meringue, filling the indentation.
Top with the desired amount of macerated strawberries.
Serve immediately, or chill for up to 30 minutes before serving. Enjoy!
Troubleshooting
Even a simple recipe can present issues. Below are common problems:
Problem: The meringue is weeping (releasing liquid).
Solution: Make sure you’re using fresh egg whites and that there’s no trace of yolk. Also, make sure you’re beating the egg whites to stiff, glossy peaks before adding the sugar. Avoid making meringue on a humid day.
Problem: The meringue is cracking.
Solution: Make sure you’re baking the meringue at a low temperature (225°F/110°C) and letting it cool slowly in the oven. Avoid opening the oven door during baking or cooling.
Problem: The whipped cream is too soft.
Solution: Make sure you’re using cold heavy whipping cream and that you’re beating it to soft peaks. You can also add a stabilizer, such as gelatin or cream of tartar, to the whipped cream.
Problem: The strawberries are too juicy. Solution: Drain some liquid.
Problem: Meringue is sticking. Solution: Make sure to use parchment.
Tips and Variations
Here are some tips and variations for this Strawberry Pavlova recipe:
Tip: For the best results, use a clean, dry bowl and whisk for whipping the egg whites. Any trace of fat or moisture can prevent the egg whites from whipping properly.
Tip: You can make the meringue ahead of time and store it in an airtight container at room temperature for up to 2 days.
Tip: If you don’t have vanilla yogurt, you can use plain yogurt or sour cream instead.
Variation: Use different types of berries, such as raspberries, blueberries, or blackberries, instead of strawberries.
Variation: Add a drizzle of chocolate sauce or a sprinkle of toasted almonds to the finished Pavlova.
Variation: Add a layer of lemon curd or passionfruit curd between the meringue and the whipped cream.
Variation: Flavor the meringue by using other extracts.
Serving and Pairing Suggestions
This Strawberry Pavlova is a showstopper. Perfect for:
Serving Suggestions:
Serve the Pavlova immediately after assembling, or chill for up to 30 minutes before serving.
Serve it as a dessert for a special occasion, such as a birthday, anniversary, or holiday gathering.
It’s also perfect for a spring or summer brunch or afternoon tea.
Pairing Suggestions:
This Pavlova pairs well with a variety of beverages.
A glass of sparkling wine, such as Prosecco or Champagne.
A dessert wine, such as a Moscato d’Asti or a Sauternes.
A cup of coffee or tea.
A glass of iced tea or lemonade.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings):
- Calories: Approximately 300-350
- Protein: 4-5 grams
- Fat: 15-20 grams (mostly from the heavy cream)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a general estimate. This Strawberry Pavlova is a relatively light dessert, thanks to the airy meringue.
It does contain a fair amount of sugar and fat from the cream. It’s best enjoyed in moderation.
You can reduce the sugar by using a sugar substitute in the meringue and/or the whipped cream.
Print
Strawberry Pavlova
Description
This Strawberry Pavlova is a light, airy, and utterly delightful dessert! I love the contrast between the crisp meringue shell, the softly whipped cream. And the sweet, juicy strawberries
Ingredients
For the meringue:
- 1 ¾ cups granulated sugar, divided
- 2 Tbsp. cornstarch
- 6 large egg whites, room temperature
- 2 tsp. vanilla extract
- ½ tsp. salt
For the topping:
- 3 cups halved or quartered strawberries
- 2 cups heavy whipping cream
- ¼ cup whole milk vanilla yogurt
- There is no mention of lemon zest in the ingredients list.
Instructions
1. Prepare the Sugar Mixture:
Stir together 1 ½ cups of the granulated sugar and the cornstarch in a medium bowl. Set aside.
2. Beat the Egg Whites:
Beat the egg whites, vanilla extract, and salt using a stand mixer with a whisk attachment (or a hand mixer) at medium speed until frothy, 1 to 2 minutes.
3. Gradually Add Sugar: Increase the mixer speed to medium-high.
Add the sugar mixture gradually, a few tablespoons at a time. Beating until stiff, glossy peaks form, 6 to 8 minutes. The meringue should be thick and hold its shape.
4. Preheat Oven and Prepare Baking Sheet:
Preheat the oven to 225°F (110°C).
Line a rimmed baking sheet with parchment paper.
5. Shape the Meringue:
Spoon the egg white mixture onto the center of the prepared baking sheet.
Spread and flatten the mixture using the back of a large spoon or a rubber spatula into a 10-inch circle in an even layer. Creating a slight indentation in the center (like a shallow bowl). This will hold the whipped cream and strawberries.
6. Bake the Meringue:
Bake until the meringue is crisp, about 2 hours and 15 minutes. It should be dry to the touch and lightly golden.
7. Cool the Meringue: Turn off the oven.
Let the Pavlova cool completely on the baking sheet in the oven, about 2 hours. This slow cooling process helps to prevent cracking.
8. Prepare the Strawberries:
While the meringue is cooling, prepare the strawberries.
Stir together the halved or quartered strawberries, 2 tablespoons of the remaining granulated sugar, in a medium bowl.
Set aside to macerate (soften and release their juices).
9. Make the Whipped Cream:
Beat the heavy whipping cream and the remaining 2 tablespoons of granulated sugar at medium speed using a stand or hand mixer until soft peaks form, about 2 minutes.
Gently fold in the vanilla yogurt until just combined.
10. Assemble the Pavlova:
Once the meringue is completely cool, carefully transfer it to a serving plate.
Spread the whipped cream evenly over the cooled meringue, filling the indentation.
Top with the desired amount of macerated strawberries.
Serve immediately, or chill for up to 30 minutes before serving. Enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Strawberry Pavlova journey! Summary:
Summary: This Strawberry Pavlova is a light and airy dessert made with a crisp meringue shell, a creamy whipped cream topping, and fresh, sweet strawberries. It’s elegant, delicious, and surprisingly easy to make.
Q&A:
Q: Can I make the Pavlova ahead of time?
A: You can make the meringue base ahead of time and store it in an airtight container at room temperature for up to 2 days. However, it’s best to assemble the Pavlova just before serving to prevent the meringue from softening.
Q: Can I freeze Pavlova?
A: I don’t recommend freezing the assembled Pavlova, as the texture of the meringue and whipped cream will change upon thawing. However, you can freeze the baked meringue base, well-wrapped, for up to a month.
Q: I don’t have a stand mixer. Can I use a hand mixer?
A: Yes, you can use a hand mixer to make the meringue and the whipped cream. It may take a bit longer to achieve the desired consistency.
Q: I’m allergic to strawberries, what can I use?
A: You can use any berry.
Q: The meringue is browning too quickly.
A: Check your oven temp.