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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/strawberry-pavlova-recipe/