Pavlova With Strawberries

Ingredients

• 4egg whites, at room temperature
• 200 g (1 cup) plus 25 g (2 tablespoons), dividedsugar
• 5 ml (1 teaspoon)white vinegar
• 3.75 ml (3/4 teaspoon)vanilla
• 3 g (1 teaspoon)cornflour
• 454 g (1 pound), quarteredstrawberries
• 60 ml (1/4 cup)strawberry jam
• 1/2lemon, zest
• 2.5 ml (1/2 teaspoon)lemon juice
• To tastefresh whipped cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 120°C (250°F).

2. 2

   Prepare the parchment

   Line cake tins with parchment, or draw and cut out a 23 cm (9-inch) circle and place it on a baking sheet.

3. 3

   Whisk the meringue

   Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high for at least 1 minute, until frothy. Add 200 g (1 cup) of the sugar gradually, then keep whisking for about 3–4 minutes until glossy and holding stiff peaks. Switch to a rubber spatula and gently fold in the vinegar, vanilla and cornflour.

4. 4

   Shape the meringue

   Pile the meringue in the centre of the parchment and spread it evenly into a large disc. Leave waves and swirls on the surface if you like, or smooth it out.

5. 5

   Bake and cool

   Bake for 90 minutes, then turn off the oven and leave the meringue inside to cool completely, about 1 hour.

6. 6

   Mix the strawberries

   Meanwhile, fold together the strawberries, jam, remaining 25 g (2 tablespoons) sugar, lemon zest and lemon juice. Set aside.

7. 7

   Assemble the pavlova

   Prepare the fresh whipped cream and transfer the cooled meringue to a platter. Top with the cream and strawberries.

8. 8

   Refrigerate leftovers

   Refrigerate any leftovers for up to 1 day.

What is pavlova?

Pavlova is a meringue-based dessert, commonly associated with Australia and New Zealand and named after ballerina Anna Pavlova. This American-style version follows the familiar combination of a baked meringue base, whipped cream and fresh fruit.

The meringue is whisked until stiff, then baked slowly and cooled in the oven. Strawberries coated with jam and lemon add a bright, fruity topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 3g protein, 50g carbs, 1g fat.

The meringue and added sugar provide most of the carbohydrates, while the strawberries contribute fruit sugars and some fibre. The fresh whipped cream contributes most of the fat, and the egg whites provide some protein. Pair a slice with extra fresh berries if you would like more fruit alongside it.

Building a stable meringue

Room-temperature whites: these are easier to whisk into a voluminous foam. Start with a clean bowl and whisk so the whites can build properly.

Sugar: add it gradually after the whites turn frothy, then whisk until the mixture looks glossy and forms stiff peaks. Fold in the vinegar, vanilla and cornflour gently so you do not knock out too much air.

Shaping and baking

The parchment circle gives you a guide for a broad, even disc. Spread the meringue out with a spatula and leave a few swirls if you want a textured finish.

Bake at 120°C (250°F) for 90 minutes, then switch off the oven and let the meringue cool inside for about 1 hour. This gradual cooling is part of the recipe’s method and gives the shell time to settle.

Checking the texture

Before baking: the mixture should be glossy and hold stiff peaks, rather than running off the whisk. Fold in the final ingredients instead of whisking them in.

After cooling: handle the meringue carefully when moving it to the platter, as its shell can be delicate. Keep the cream and fruit topping for assembly so the base is not left under them for longer than necessary.

Making the strawberry topping

Fruit and jam: folding the quartered strawberries with jam coats them in a glossy layer. The recipe also adds the remaining sugar, lemon zest and lemon juice for a sweet, citrus-scented mixture.

Prepare the topping while the meringue cools, as directed, and set it aside until assembly. Add it over the whipped cream just before serving.

Serving and timing

The stated total time is 100 minutes, though the method includes about 90 minutes of baking and roughly 1 hour of cooling in the switched-off oven. Plan the cooling period before you need to serve the dessert.

Serve the pavlova soon after topping it. Its crisp meringue, soft cream and juicy berries make it a natural finish to a meal; keep accompanying dishes simple.

Recipe notes & tips

• Use egg whites at room temperature, as specified, for easier whisking.
• Add the sugar slowly once the whites are frothy.
• Fold the vinegar, vanilla and cornflour in gently with a spatula.
• Use the parchment circle as a guide when shaping the meringue.
• Allow the meringue to cool fully in the switched-off oven before transferring it.
• Top the meringue shortly before serving to preserve its texture.

Variations

• Mixed berries: replace some or all of the strawberries with other fresh berries.
• Summer fruit: use sliced stone fruit in place of some strawberries.
• Citrus lift: add a little more lemon zest to the fruit mixture.
• Vanilla cream: flavour the fresh whipped cream with vanilla.
• Chocolate finish: scatter a little grated chocolate over the assembled pavlova.

Common mistakes to avoid

• Adding sugar too quickly: pour it in gradually after the whites are frothy.
• Overmixing after adding flavourings: fold gently with a rubber spatula.
• Skipping the parchment guide: mark a 23 cm circle so the meringue spreads evenly.
• Taking the meringue out too soon: leave it in the switched-off oven until completely cool.
• Topping too early: add the cream and berries close to serving time.

How to store

Refrigerate leftovers for up to 1 day, as directed. The meringue softens under the cream and fruit, so serve it as soon as possible after assembly; no reheating method is specified.

Frequently asked questions