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Mother's Day Strawberry Pavlova

A stunning dessert featuring a light meringue base topped with whipped cream and fresh strawberries, perfect for impressing guests on special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Australian, New Zealand
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large egg whites (room temperature) These form the basis of your light and airy meringue.
  • 1 cup granulated sugar Sweetness is essential for balancing the tartness of the strawberries.
  • 1 tsp white vinegar Helps stabilize the egg whites for a perfect texture.
  • 1 tsp vanilla extract Enhances all the flavors of the dessert.
For the Toppings
  • 1 cup ripe strawberries (sliced) Juicy and sweet; these add a fresh burst to every bite.
  • 1 cup heavy cream Rich and creamy; perfect for dolloping atop the pavlova.
  • 2 tbsp powdered sugar Adds the right hint of sweetness in your whipped cream.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a clean bowl, whip the egg whites until foamy.
  3. Gradually add the sugar while beating until stiff peaks form (about 8-10 minutes).
  4. Fold in the vinegar and vanilla extract.
  5. Spoon the meringue onto the baking sheet, creating a circular shape with indentations.
Baking
  1. Bake for about 1 hour and 15 minutes until dry, then turn off the oven and cool inside.
Assembly
  1. Whip the heavy cream with powdered sugar until soft peaks form.
  2. Once cooled, transfer the pavlova to a platter, spoon in whipped cream, and top with fresh sliced strawberries.

Notes

Ensure that your mixing bowl and utensils are entirely grease-free for the best results. Bake the pavlova the day before serving for the best texture. Experiment with different fruits and toppings.