Crispy outside, marshmallow like inside, my strawberry pavlova is packed full of fruity flavour and just so cute! Making a pavlova is actually not that hard, and it’s a show stunner too! Christmas, birthdays, mother’s day, is good for any occasion and rustic is beautiful guys. It doesn’t take much effort to make it looks gorgeous.
My Strawberry pavlova is topped with freshly whipped cream, fresh strawberry coulis and fresh strawberries.
Nicks favorite thing…
My favorite thing about this pavlova is how cute it is. And I love that 5 minute strawberry sauce. It’s packed full of fresh strawberries but I love the addition of lemon which cuts through the sweetness.
What does it taste like?
Let me break it down!
Pavlova – This pavlova is sweet, like all pavlovas, but once you move past that, you’re left with a pavlova that has a crispy outside and marshmallow like inside which is the iconic characteristic of a pavlova!
Strawberry Coulis – I love how delicious this coulis is. Fresh strawberries, cooked down to a sauce with the addition of lemon which helps make it less sweet and more delicious!
Toppings – Freshly whipped cream and freshly cut strawberries help finish this gorgeous summer treat off.
What are the ingredients I need?
Fresh strawberries – I used fresh strawberries throughout this recipe. When using fresh strawberries you want to prep ahead of time. They need to be washed in cold water, and allowed to air dry for 30-60 minutes. Alternatively, if you’re short on time you can use a paper towel to dry them.
Granulated sugar – I used granulated sugar for the coolis.
Lemons – Lemons help cut through the sweetness of the sugar in the coulis and make it even yummier!
Eggs – You want to make sure that you don’t get any egg yolks in the whites when separating them otherwise your egg whites will not whup up properly. You also want to make sure theyre at room temperature before whipping them up.
Caster sugar – I used caster sugar for the meringue because it dissolves quicker. You can’t use granulated sugar or powdered sugar if you want to get the same results as I did in the recipe. Caster sugar is also known as superfine sugar in some countries.
Corn flour – This helps stabilize the meringue and helps it keep it’s shape when baking.
White vinegar – This is used to clean the bowl before whipping the egg whites for the meringue. In the meringue it’s used to get a marshmallow like inside.
Vanilla bean paste – You can the beans from a vanilla bean if you wish or you can use vanilla extract.
Pink food gel – this is optional but gives the pavlova a bit of extra flair.
Heavy cream – this is the type of cream you use for whipping. It must have at least 30% fat content.
My Top Tips!
- Baking: It’s really important to let the pavlova cool completely in the oven without opening the door. It allows the crust to strengthen so that when you transfer it, it doesn’t collapse. Of course, a collapsed pavlova is still just a delicious, just not as perty!
- Before whipping up the egg whites, make sure you clean your bowl. It’s really important that your bowl is clean and has o fat residue on it otherwise your egg whites will not whip up properly. I would also highly recommend you use a glass or metal bowl. Not a plastic bowl.
- Decorating: You should probably decorate this about 2 hours before serving. I wouldn’t recommend decorating the day before as it can cause the pavlova to slightly melt and seep. I have decorated it the day before, it seeped, but again, just as delicious!
Other Recipes You Might Like!
- Mini Raspberry Pavlovas – so cute and delicious! Single serving and perfect for dinner parties!
- Strawberry Mango Margarita Cupcakes – cocktail inspired and so cute!
- French Fruit tart – fresh, packed full of a rainbow of fruit with yummy vanilla bean pastry cream!
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
- 1 cup fresh strawberries washed and dried
- 1 cup granulated sugar
- 1 tbsp lemon juice freshly squeezed
- 8 egg whites
- 2 cups caster sugar (superfine sugar)
- 2 tsp corn flour
- 1 tsp white vinegar
- 1 tsp vanilla bean paste
- 1 drop pink food gel
- 1 cup heavy cream
- 1 tsp vanilla bean paste
- 2 cups fresh strawberries washed, dried and sliced
- Preheat the oven to 150C. Draw a 21cm circle on a sheet of baking paper. Place the baking paper, circle side down, on a baking tray. Set aside.
- Add 1 tsp of vinegar into your clean metal or glass (plastic won’t work here) mixing bowl and use a paper towel to wipe down until dry. You’ll also want to wipe down your hand mixer or balloon whisk.
- Add the egg whites into the mixing bowl.Use an electric hand mixer (or stand mixer fitted with a balloon whisk) to whip them to soft peaks. Then add the sugar 1 tbsp at a time, while the mixer is on medium high speed, until it’s all incorporated. Adding it slowly will allow it to dissolve into the egg mixture.
- Continue whipping on high speed until the meringue becomes thick and glossy. Stop the mixer and add the remaining 1 tsp of vinegar, pink food gel and vanilla extract. Mix until evenly coloured. About30 seconds.
- Add the sifted corn flour and fold in using a spatula until there is none showing.
- Dab each corner of both baking trays with meringue mixture and stick the baking paper to the baking tray.
- Spoon the meringue mixture onto the baking tray with the circle. Use a spatula to shape into a circle.
- Place in the oven and turn temp down to120C. Bake for 1 hour and allow to cool in the oven. DO NOT OPEN THE OVEN at any moment, Otherwise your pavlova will collapse! Allow it to cool completely in the oven.
- Add the strawberries, sugar and lemon juice into a large microwave safe bowl and mix together using a spatula to coat the strawberries well. Microwave for 3 minutes, mix and then microwave for another 3 minutes.
- Use a stick blender to mix to blitz everything until it’s smooth. Run the mixture through a sieve into another bowl to get rid of the seeds, then cover with plastic wrap and chill in the fridge until cooled completely.
- Add the cream and vanilla in a bowl and whip using an electric hand mixer until firm peaks form.
- Now you’re ready to put everything together! Begin by transferring your pavlova to a serving plate. If your pavlova baked and cooled properly it should be easy to do this without it falling apart. Then add half the cream on top. Spread around using a spoon or spatula, drizzle about 3 tbsp of the strawberry coulis, swirl that into the cream and repeat another time. Finish by adding fresh strawberries on top. I sliced mine in half before adding them.