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–+ servings
Close-up of strawberry-topped pavlova showing the crackly meringue surface and whipped cream

Pavlova

A crisp, crackly pavlova with a soft, marshmallow center, topped with vanilla whipped cream and fresh strawberries.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
chill time 1 hour 30 minutes
Total Time 3 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: Australian/New Zealand
Calories: 290
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the meringue
  • 4 140 g Egg whites room temperature
  • 1 cup 200 g Sugar
  • Pinch salt
  • 2 teaspoon 16 g Cornstarch
  • 2 teaspoons White wine vinegar
  • 1 teaspoon Vanilla extract
For the cream
  • 1½ cups 360 ml Heavy cream cold
  • 3 tablespoons 23 g Powdered sugar
  • 1 teaspoon Vanilla extract
  • Strawberries

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl (clean and dry)
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie sheet
  • Parchment paper
  • Marker or pencil (to trace circle)
  • Knife for slicing
  • Serving plate

Method
 

  1. Heat oven to 250°F (120°C). Line a cookie sheet with parchment and draw an 8–9 inch (20–23 cm) circle; flip parchment over.
  2. Beat egg whites with a pinch of salt until foamy, then to soft peaks.
  3. With mixer running, add sugar gradually and beat until thick, glossy, and stiff peaks form.
  4. Mix in cornstarch, white wine vinegar, and vanilla extract just until combined.
  5. Spoon onto the circle, shape into a round, and make a shallow nest in the center.
  6. Bake 75–90 minutes until the outside is dry and set. Turn oven off, crack the door, and cool in the oven at least 1 hour.
  7. Whip heavy cream with powdered sugar and vanilla to soft-medium peaks.
  8. Top pavlova with whipped cream and strawberries. Slice and serve.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 45mgPotassium: 105mgFiber: 1gSugar: 36gVitamin A: 520IUVitamin C: 18mgCalcium: 40mgIron: 0.3mg

Video

Notes

  • Keep everything grease-free: clean bowl and beaters help egg whites whip properly.
  • Add sugar slowly so it dissolves; glossy meringue holds its shape better.
  • Swap white wine vinegar with white vinegar or lemon juice if needed.
  • Make the meringue base ahead and assemble right before serving for the crispest shell.
  • Store the plain baked base loosely covered at room temperature; avoid humid areas.
 

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