Fresh Strawberry Pavlova With Strawberry Coulis
This strawberry pavlova is all about fresh strawberries. It’s topped with a tangy strawberry coulis and unsweetened Chantilly cream for balance. It’s got that crisp shell and soft marshmallow center pavlovas are famous for. And that tart sauce perfectly cuts through the sweetness of the pavlova. It’s rich, light and makes a pretty amazing summer dessert option.
Hey team, Nick here. If you’ve ever had a pavlova before, then you know how unapologetically sweet they are. I can handle sweet, but what I love most about this version is the strawberry coulis on top which balances out the sweet.
The silky smooth sauce uses loads of fresh strawberries with just a touch of sugar so what you’re left with is a burst of tart strawberry that cuts through the sweetness.
Then there’s the vanilla bean infused Chantilly cream, which is light and fluffy. It’s not sweetened at all, so it adds a rich creaminess without overpowering anything. I think it goes perfectly with the soft marshmallow center, which is honestly my favorite part of a pav, and it contrasts so well with the crisp shell.
I went through 30 rounds of testing to get this pavlova right and I wrote all about it in my troubleshooting post. Check it out if you want to go on a deep dive. I was aiming for a pavlova that wouldn’t sink or collapse when the toppings are added. Cracks are ok in by my books.
Related → If you’re after more strawberry desserts, my Strawberry Cheesecake Bars are creamy, easy to make, and packed with fresh strawberries too.
This is my go-to pavlova recipe
My pavlova recipe uses the simple French meringue method. I like it for its simplicity because it’s just egg whites whipped with sugar until it’s thick and glossy. The meringue has a little cream of tartar for stability, a good hit of vanilla bean paste and corn starch to give you that marshmallow meringue in the centre.
That texture is what makes it special. Using the exact right amount of sugar (no you can reduce it, I tried!) gives you that crispy crust that holds everything together. That, and the way that the meringue is shaped before baking. Like I said, I tested it 30 times, and part of that was finding the right shape. Turns out those ridges aren’t just for looks. They act as columns that help hold everything up to prevent it from collapsing.
Related → This recipe is based on my Classic Pavlova recipe, and I’ve included all the step-by-step photos in that post if you want to follow along.
Why I Love This Strawberry Sauce
The whole recipe is about using fresh strawberries because it’s the best way to get that fresh tart flavor. One of the ways I infuse this dessert with that berry flavor is with my Smooth Strawberry Sauce. It comes together with just 3 simple ingredients, one of them being just a hint of sugar. I didn’t want it to be too sweet. And its super smooth too!
TIP: Make the coulis ahead of time. I like chilling it in the fridge because it thickens it slightly so it doesn’t just pool at the bottom of your pav.
Bringing It All Together
One of my favorite parts is what happens right before decorating. I trim a little hole in the top of the pav to help the toppings sit lower. It stops the cream and strawberries from weighing down the crust too much and keeps it from collapsing. From there, it all comes together easily. I spoon in the cream, drizzle over the sauce, and finish with fresh strawberries.
TIP: Try to decorate your strawberry pavlova no more than an hour before serving. The acidity in the sauce will start to break down the meringue shell if it sits too long.
These tips will give you the perfect pavlova
- Use cold eggs – It’s easier to separate your eggs when they’re fridge cold. Just let them rest a little so they can come to room temperature before you whip them.
- Weigh your egg whites – Even in the same carton of eggs, egg sizes vary, so I like to weigh my egg whites to make sure I get the same result every time
- In fact, weigh all your ingredients – That will take the guess work out of making sure your meringue is going to do the job it needs to do which is to whip up perfectly!
- Don’t rush adding the sugar – Add the sugar slowly while whipping on medium speed. It gives the sugar a chance to dissolve properly so you get a nice thick glossy meringue.
- Add cream of tartar for stability – My recipe uses cream of tartar to help stabilize the meringue, so it whips up better. It also helps break through the egg flavor.
- Shaping your meringue matters – I like using an offset spatula to help give the meringue ridges before it bakes and a wider base at the bottom than on the top to help it bake up nice and strong. That will prevent it from collapsing.
- Create a dip before baking – Pavlovas want to bake up with a dome on top. If you create a shallow dip in the center before baking, you’ll end up with a nice even top.
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Fresh Strawberry Pavlova With Strawberry Coulis
Serves 12
Ingredients
Pavlova
- 5 g white vinegar, to clean bowl
- 180 g egg whites, cold straight from the fridge (see notes)
- 1/4 tsp cream of tartare, (or 1 tsp / 5ml white vinegar)
- 210 g caster sugar, superfine sugar
- 8 g corn flour/cornstarch, sifted
- 1 tsp vanilla extract, non alcoholic. I used vanilla bean paste.
Chantilly Cream
- 250 g heavy cream, cold (see notes)
- 40 g powdered sugar, sifted (see notes)
- 1 tbsp vanilla bean paste or vanilla extract, see notes
- 250 g mascarpone, cold (see notes)
Decorations
- Fresh strawberries, sliced in half
- Strawberry sauce, see notes
Instructions
Pavlova
- Preparing your oven – Preheat your oven to 120C / 250F (fan off), 100C / 210F (fan on). Make sure your baking rack is in the middle of the oven.
- To prepare your baking tray – Line a half sheet or large baking tray with baking paper, cutting it to the exact same size. Get a plate or bowl that is 20cm / 8-inches in size and use a pen or marker to trace a circle. Turn the baking paper over. Set aside.
- To clean your mixing bowl – Add the 5g of white vinegar or lemon juice to a large, glass or metal mixing bowl and wipe down the inside using a paper towel. A clean bowl free of any fat residue will help your meringue to whip up properly.
- To separate your eggs – Separate the eggs one by one in a small bowl, adding them to the large mixing bowl as you crack each one. The key here is to not get any egg yolks in the whites, even a speck can prevent your egg whites from whipping up.
- Froth up your egg whites – Once you have the correct amount of eggs in your large mixing bowl (180g), add the cream of tartar or white vinegar. Use an electric hand mixer to beat on medium speed until the egg whites are frothy.
- To make the meringue – Turn the speed up to high and begin gradually adding your caster sugar, 1 tbsp at a time, waiting about 15 seconds between each addition. All up, it should take 5 minutes to add all your sugar. Once it’s all in there, continue beating on high speed for 5 minutes. The meringue will be thick and glossy and you won’t be able to feel any sugar granules when rubbed between two fingers.
- To finish your meringue – sift in the corn starch and add the vanilla extract. Use a spatula to very gently fold them through the meringue. Your meringue is thick, glossy and finished!
- To finish prepping your baking tray – dip your finger in the meringue and dab the corner of your baking tray with it. Stick the baking paper to the baking tray (marker side facing down).
- To shape your pavlova – add half the meringue to the baking tray, using the circle you drew as a guide. Gently spread out using a spoon or offset spatula. Get it as evenly flat as you can.
- Finish shaping – Add the remaining meringue and use the spatula or spoon to shape into a tall disc. Flat sides and evenly flat top. Get your sides slightly sloping. Get it as neat as you can without overworking it as you could risk deflating the meringue.
- To Bake – your pav is ready to go in the oven! Bake in the middle rack for 90 minutes. Do not open the door at any point during the baking time or cooling time. Once baked, leave in the oven to cool completely. Overnight is best!
Chantilly Cream
- Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
- Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. Use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve and looks stiff enough to hold its shape but still appears smooth. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter and you’ll need to start again.
To Finish
- You want to decorate and finish your pavlova no longer than an hour before serving. The cream needs to be kept cold right up until serving. Very gently spoon your cream on top of the pavlova and spread evenly on top. Drizzle with strawberry sauce and top with freshly sliced strawberries.
14 comments
You haven’t got baking instructions
Just added them, sorry for them being missing! N x
Hello there. I was wondering how long to cook the pavlova for in the oven? I can’t seem to find the baking instructions.
Thank you!
Hi Zoe! Just added these to the recipe. Sorry about the missing steps! N x
Thank you so much! Can’t wait to bake it for my family!
Yay! N x
It looks amazing Nick. I couldn’t find in your instructions how long to cook the pav for!
Thanks Rhonda! Just added them to the recipe. Sorry about the missing steps! N x
The baking instructions are incomplete. What do we do with the mixture after the cornflour is added? How long do we cook it for?
Sorry about that Andrea! Just fixed it! N x
Thank you for sharing this one with us! I recently tried an individual Pavlova at a favorite bakery here in the US and I’ve been thinking about it since! After speaking with the owner, (who is originally from the UK) she said it’s not something she makes often (and only in the summer! 🙁 I immediately remembered you posted this beautiful STRAWBERRY pavlova! Yay! I was super excited to try your recipe, super easy to follow and I got to share with my hubby this time too! The first pavlova I tried never made it home.. oops! Haha! Big thanks for sharing your talent with us- you make me look like super mom! We appreciate you! Xo, Leah
Aww, Leah I’m so glad to hear that you tried my recipe and enjoyed it! Isn’t it so yum?! N x
Well Nick, thank you for your dedication because I made this pavlova yesterday and it was amazing. The texture in particular, kind of moussy and extremely light. My husband who’s not the fondest of dessert really liked it ! Every other guest as well. It was my first time eating pav, and I’ll be doing it again now. The strawberry sauce was really apreciated too !
This has honestly made my day Elsa. Little bit teary. I worked so hard on this recipe so your comment and feedback is a huge payoff for me. Thanks so much for taking the time to write it and let me know how much you loved it. Especially your husband! N x