Strawberry Pavlova Recipe

Introduction

Strawberry Pavlova is a light and airy dessert featuring crisp meringue topped with creamy sweetened cream cheese and fresh strawberries. Perfect for spring and summer gatherings, it’s as beautiful as it is delicious.

Ingredients

• 4-5 Egg whites (a bit over 1/2 cup)
• 1 tsp Cream tartar
• Pinch of salt
• 1 cup Sugar (plus 2 tbsp)
• 2 tsp Cornstarch
• 8 oz Cream cheese (cold)
• 1/2 cup La Lechera sweetened condensed milk
• 1 tsp Vanilla bean paste
• Strawberries (to taste)

Instructions

1. Step 1: Add the egg whites, salt, and cream of tartar to a large bowl. Beat until foamy and very soft peaks begin to form.
2. Step 2: Slowly add the sugar while continuing to beat. Beat until the mixture is glossy and forms very stiff peaks, about 6-8 minutes.
3. Step 3: Sift in the cornstarch and beat gently until incorporated.
4. Step 4: Preheat the oven to 300°F (150°C).
5. Step 5: Transfer the meringue to a piping bag and pipe high mounds onto a parchment-lined baking sheet, leaving space between as they will expand. Flatten the top slightly with the back of a spoon.
6. Step 6: Place the meringues on the middle oven rack, reduce the temperature to 225°F (110°C), and bake for 1 hour 20 minutes until dry to the touch. Turn off the oven and leave the meringues inside for 2-4 hours to fully dry.
7. Step 7: Beat cold cream cheese until smooth. Gradually add the sweetened condensed milk and vanilla bean paste, folding gently until combined.
8. Step 8: Crack the tops of the meringues slightly, fill with the cream mixture, and top with fresh strawberries. Garnish with mint if desired.

Tips & Variations

• Use room-temperature egg whites for better volume and stability.
• Add a splash of lemon juice or vinegar instead of cream tartar to stabilize the meringue.
• Top with other fresh berries or passionfruit for a different flavor twist.

Storage

Store the meringue base separately in an airtight container at room temperature for up to 3 days. Assemble the pavlova just before serving to keep the meringue crisp. The cream topping can be refrigerated for up to 2 days. If reheating, avoid reheating the meringue, as it will lose its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, the meringue can be made 2-3 days in advance and stored in an airtight container at room temperature to keep it crisp.

What if I don’t have cream of tartar?

You can substitute cream of tartar with a few drops of lemon juice or white vinegar to help stabilize the egg whites.

Strawberry Pavlova Recipe

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★★★★★

4.5 from 86 reviews

This classic Strawberry Pavlova features a crisp meringue shell with a soft, marshmallow-like interior, topped with a smooth cream cheese filling and fresh strawberries. Perfectly sweet and airy, this dessert balances light textures and fruity freshness for an elegant treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 3 hours 40 minutes
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian/New Zealand
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Meringue

• 4–5 Egg whites (a bit over 1/2 cup)
• 1 tsp Cream of tartar
• Pinch of salt
• 1 cup Sugar plus 2 tbsp
• 2 tsp Cornstarch

Cream Topping

• 8 oz Cream cheese (cold)
• 1/2 cup La Lechera sweetened condensed milk
• 1 tsp Vanilla bean paste

Garnish

• Strawberries (to taste)
• Fresh mint leaves (optional, to decorate)

Instructions

1. Prepare Meringue Base: In a large bowl, combine the egg whites, salt, and cream of tartar. Beat on medium speed until the mixture is foamy and soft peaks begin to form.
2. Add Sugar Gradually: Slowly add the sugar while continuing to beat. Beat until the meringue is glossy and stiff peaks form, which should take about 6-8 minutes.
3. Incorporate Cornstarch: Sift the cornstarch over the meringue and beat gently until it is fully incorporated.
4. Preheat Oven: Set your oven to 300°F (150°C) to prepare for baking the meringues.
5. Shape Meringues: Transfer the meringue mixture into a piping bag. Pipe high mounds onto a parchment paper-lined baking sheet, leaving enough space as they will expand. Slightly flatten the top of each mound with the back of a spoon.
6. Bake Meringues: Place the baking sheet on the middle rack and reduce oven temperature to 225°F (107°C). Bake for 1 hour and 20 minutes or until the meringues are dry to the touch. After baking, turn off the oven and let them dry inside for 2-4 hours.
7. Make Cream Topping: Beat the cold cream cheese until smooth. Gradually add in the sweetened condensed milk and vanilla bean paste, folding gently until fully combined.
8. Assemble Pavlova: Crack the top of the meringue slightly and fill the center with the cream cheese mixture. Top generously with fresh strawberries and garnish with fresh mint leaves if desired.

Notes

• Make sure no yolk is mixed with egg whites to achieve stiff peaks.
• Use room temperature egg whites for better volume.
• Allow meringues to cool and dry completely for the perfect crunchy exterior and marshmallow interior.
• Garnish with mint for an extra fresh flavor and appealing presentation.
• Store assembled pavlova in the refrigerator and consume within 24 hours for best texture.

Keywords: Strawberry Pavlova, Meringue dessert, Cream cheese topping, Summer dessert, Light dessert