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.
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.
Notes
For a full list of tips and tricks check out my classic pavlova recipe. It’s got all the step-by-step photos in it.
Eggs - egg sizes vary depending on country or brand marketing so it’s important to weigh out your egg whites using kitchen scales for the very best, consistent results. For this recipe you want to buy freshly bought eggs, meaning eggs you just bought from the store. Not eggs that have been resting in your fridge for weeks. You also don’t want to use freshly laid eggs for this recipe as they take longer to whip up.
Cream - make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar - I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla - I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Chantilly Cream Storage - My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if you’re making it ahead of time!
Pavlova Storage - Store the undecorated pavlova in an airtight container at room temperature for up to 1 day. Top with cream and fruit just before serving.
Humidity - Pavlova is sensitive to humidity which can make the meringue weep. Avoid making pavlova on very humid days or store in a dry, airtight container.
Strawberry Sauce - I have a great strawberry sauce recipe that uses fresh strawberries. It isn’t overly sweet which makes it a perfect pairing for a sweet pavlova like this.
Strawberries - make sure you wash and dry your strawberries well before adding on top of your pavlova.
Nutrition - is an approximate and is based on per slice. This recipe serves about 12 people.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:256kcal | Carbohydrates:24g | Protein:3g | Fat:7g | Saturated Fat:5g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Cholesterol:27mg | Sodium:44mg | Potassium:137mg | Fiber:1g | Sugar:23g | Vitamin A:295IU | Vitamin C:15mg | Calcium:22mg | Iron:1mg
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