Strawberry Pavlova

A luscious Strawberry Pavlova featuring a crisp meringue shell, cloud-like center, and juicy strawberries layered over billowy whipped cream.

Course Dessert

Cuisine Australia, New Zealand

Keyword meringues

Prep Time 25

Cook Time 1 15

Rest 1

Total Time 2 40

Servings servings

Calories 257kcal

Preheat the oven to 250°F.
Line a baking sheet with parchment paper and draw a 7–8 inch circle on the parchment as a guide, then flip it over so the pencil mark is on the underside.
Beat the egg whites with an electric mixer in a clean, dry mixing bowl on medium speed until soft peaks form.
Working one tablespoon at a time, gradually add the granulated sugar, beating well after each addition until the meringue is glossy and forms stiff peaks.
Gently fold in the cornstarch, vinegar, and vanilla extract, just until combined, being careful not to deflate the meringue.
Transfer the mixture onto the prepared circle, shaping it into a round with slightly higher edges and a small dip in the center for the topping.
Bake for 1 hour and 15 minutes, or until the outside is dry and pale.
Turn off the oven, crack the door open slightly, and allow the pavlova to cool completely inside the oven for at least 1 hour.
When ready to serve, whip the heavy cream with the confectioner’s sugar and vanilla extract until soft peaks form.
Gently transfer the cooled pavlova to a serving plate.
Spread the freshly made whipped cream in the center of the baked pavlova.
Top with sliced strawberries.
Garnish with mint if desired and serve immediately.