For best results, use a very clean bowl and beaters for the meringue. Any trace of grease will prevent the egg whites from whipping properly. Room temperature egg whites will whip to a greater volume than cold egg whites. Do not open the oven door during baking, as this can cause the meringue to crack. If you don't have orange liqueur, you can substitute with a teaspoon of orange zest or a splash of orange juice. The pavlova can be assembled a few hours ahead of time, but the meringue will soften as it sits. Add the strawberries just before serving for the best texture.
Strawberry Pavlova
-
PREP TIME40 mins
-
COOK TIME1 hrs 15 mins
-
TOTAL TIME1 hrs 55 mins
-
SERVING10 People
-
VIEWS36
A stunningly simple dessert, this Strawberry Pavlova features a crisp meringue shell, a cloud of whipped cream infused with a hint of citrus, and a generous crown of fresh, vibrant strawberries. It's an airy delight that's perfect for celebrations or an elegant treat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol54 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat11 g
-
Sodium49 mg
-
Sugar26 g
-
Fat17 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View 3 mins In a clean, grease-free bowl, beat egg whites, cream of tartar, and salt with an electric mixer until soft peaks form. (3 minutes)
03 Step
Recipe View 5 mins Gradually add sugar, 1 tablespoon at a time, beating well after each addition until stiff, glossy peaks form. (5 minutes)
04 Step
Recipe View 2 mins Gently fold in cornstarch, vinegar, and vanilla extract until just combined. Be careful not to deflate the meringue. (2 minutes)
05 Step
Recipe View 5 mins Spoon the meringue onto the prepared baking sheet, shaping it into a 10-inch circle with a slightly raised edge and a shallow indentation in the center. (5 minutes)
06 Step
Recipe View 1 hrs 15 mins Bake in the preheated oven for 1 hour 15 minutes, or until the meringue is firm to the touch and a pale cream color. If the meringue starts to brown too quickly, reduce the oven temperature to 225°F (105°C). (75 minutes)
07 Step
Recipe View 2 hrs Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This prevents cracking. (2 hours)
08 Step
Recipe View 0 mins When ready to serve, gently peel the parchment paper from the bottom of the meringue. Place the meringue on a serving platter.
09 Step
Recipe View 5 mins In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form. Gently stir in orange liqueur. (5 minutes)
10 Step
Recipe View 5 mins Spoon the whipped cream over the meringue, leaving a border of meringue exposed. Arrange the strawberries artfully over the whipped cream. (5 minutes)
11 Step
Recipe View 0 mins Cut into wedges and serve immediately. The pavlova is best enjoyed soon after assembly.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Henry Heidenreich
Jun 30, 2025I was a bit intimidated to make a pavlova, but this recipe was so clear and easy to follow. It was a showstopper at my dinner party!
Dee Lynch
Apr 5, 2025This recipe is foolproof! My pavlova came out perfectly. The orange liqueur in the cream is a brilliant touch!
Flossie Reynolds
Mar 16, 2025Delicious and beautiful! I used raspberries instead of strawberries and it was equally amazing.
Eliza Veum
Jan 8, 2025My meringue cracked a little, but it still tasted fantastic! Next time, I'll be sure to cool it in the oven as instructed.