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.