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Strawberry Pavlova

Strawberry pavlova with a crispy meringue nest topped with whipped cream and fresh strawberries. Baked until pale golden and crisp, then topped just before serving for a crunchy shell and fluffy center.
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Prep Time 20 minutes
Cook Time 1 hour
rest 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French-Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

egg whites
  • 4 egg whites room temperature
superfine granulated sugar
  • 1 cup superfine granulated sugar
vanilla extract
  • 1 tsp vanilla extract for meringue
  • 1 tsp vanilla extract for whipped cream
white vinegar
  • 1 tsp white vinegar
cornstarch
  • 1 tbsp cornstarch
heavy whipping cream
  • 1 cup heavy whipping cream
powdered sugar
  • 2 tbsp powdered sugar for topping and dusting
fresh strawberries
  • 2 cups fresh strawberries sliced
honey
  • 2 tbsp honey
fresh mint
  • 1 fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the meringue nest
  1. Preheat oven to 300°F and line a sheet pan with parchment paper.
  2. Beat the egg whites until soft peaks form.
  3. Gradually add the superfine granulated sugar while beating until stiff, glossy peaks form.
  4. Fold in vanilla extract, white vinegar, and cornstarch.
  5. Spread the meringue onto the parchment in a circle about 8 inches across, making a slight indent in the center with the back of a spoon (visual cue: a shallow crater).
  6. Bake at 300°F for 60 minutes until pale golden and crisp.
  7. Turn off the oven and let the pavlova cool completely inside for about 30 minutes, leaving it undisturbed.
  8. Transfer the baked pavlova to a serving plate.
Top and serve
  1. Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form (visual cue: peaks stand straight).
  2. Toss the fresh strawberries with honey.
  3. Top the pavlova with whipped cream, strawberries, and mint just before serving (visual cue: strawberries sit on top of the cream).

Notes

For the best crisp shell, keep the oven at 300°F and do not open the door during baking; letting it cool inside prevents cracking. Store the baked meringue shell in a dry airtight container at room temperature for up to 2 days, then add whipped cream and strawberries the day you serve for the crunch. Freezing: no, the meringue can lose texture when thawed. Dietary swap: use coconut cream (chilled) in place of heavy whipping cream for a dairy-free option, then whip until stiff.