Strawberry Pavlova: The Ultimate Foolproof

French

This Strawberry pavlova is designed to be completely foolproof: simple ingredients, clear steps, and expert guidance to help you avoid common meringue mistakes.

Whether you’re new to pavlova or mastering your technique, you will find in this recipe what to do and what to avoid, for a crisp shell, marshmallowy center, and perfect whipped cream topping.

Easy Strawberry Pavlova Foolproof Recipe

Bonjour tout le monde,

This foolproof strawberry pavlova is one of those desserts that looks stunning yet is surprisingly simple to prepare.

It’s the classic pavlova we all love, crisp on the outside with a soft, marshmallow-like center that practically melts in your mouth.

Topped with light whipped cream and fresh strawberries, it becomes a beautifully balanced dessert that feels both airy and indulgent.

I often turn to this pavlova when I want something elegant without stress: the meringue can be made ahead, and the topping comes together in minutes.

You can even add a drizzle of strawberry coulis for extra sweetness.

As long as you keep the sugar ratio right and bake low and slow, even beginners can achieve perfect results.

My kids usually prefer mascarpone whipped cream, but they adore this lighter version on pavlova, and it always impresses family and friends.

Ingredients for a Perfect Strawberry Pavlova

– For the Meringue

• 3 egg whites
  Use room-temperature egg whites for better volume.
  Frozen egg whites work perfectly too, simply thaw them on the counter before whipping.
  Tip: Use 50 g (¼ cup) of sugar per egg white if you want to scale the recipe.
• 150 g (¾ cup) granulated sugar
  Choose regular granulated sugar; it dissolves easily and creates a smooth, glossy meringue.
  Avoid powdered sugar,  it contains starch and alters the texture.
• 2 teaspoons cornstarch
  Essential for a proper pavlova.
  Cornstarch helps maintain the crisp exterior while keeping the center soft and marshmallow-like.

– For the Topping

• 200 ml cold heavy cream (ideally 35% fat)
  A well-chilled cream ensures a stable whipped cream.
  If you can’t find 35% cream, make mascarpone whipped cream for extra stability.
  Don’t overbeat, stop before it turns buttery.
• 2 tablespoons powdered sugar
  Dissolves quickly and guarantees a smooth, lump-free whipped cream.
  You may use granulated sugar, but make sure it dissolves fully before whipping.
• Fresh strawberries
  Choose ripe, fragrant berries and wash them gently.
  Slice them just before topping the pavlova to keep them fresh and juicy.
• A few mint leaves
  Perfect for adding freshness and a pop of vibrant color.
• (Optional) Vanilla or flavoring
  A hint of vanilla always enhances whipped cream.
  Use extract, vanilla sugar, or a scraped vanilla bean if you have it.

Step-by-Step Instructions for a Perfect Strawberry Pavlova

1. Make the Meringue

• Preheat the oven to 130°C (265°F).
  If using a convection oven, reduce to 120°C (250°F).
  If the meringue browns too quickly, lower by another 10°C / 20°F.
• Whip the egg whites to stiff peaks.
  Start on medium speed, then increase gradually.
• Add the sugar slowly.
  Spoon it in one tablespoon at a time so it fully dissolves.
  Add cornstarch at the end and whisk briefly to combine.
• Shape the pavlova.
  Pipe the meringue into a round or rectangular shape, or simply spoon and swirl it with a spatula or fork.
• Bake for 1 hour.
  If doubling the recipe, extend the baking time.
  You want a crisp exterior and soft, marshmallow-like interior.
• Let it cool completely before removing it from the paper.

2. Decorate the Pavlova with Whipped Cream

• Whip the cream (at least 1 hour before serving). Add powdered sugar and whip until thick but not grainy, do NOT overwhip.
• Spread the whipped cream over the cooled meringue.
• Add fresh strawberries and a few mint leaves for color and freshness.
• Refrigerate until serving time. The pavlova stays crisp for several hours if topped just before serving.

Ingredients and Possible Substitutions

– Heavy Cream: What to Use if You Can’t Find 35% Fat Cream

• Heavy cream 35% fat (ideal): Whips beautifully and holds its shape.
• 30% fat cream: Works well if VERY cold; chill the bowl and beaters for best results.
• Mascarpone whipped cream: Mix 150 ml cream + 50 g mascarpone for guaranteed stability.
• Plant-based whipping creams: Soy, coconut, or almond whipping creams are excellent lactose-free options and whip quickly.

– Sugar: What Works Best in Meringue?

• Granulated sugar (recommended): Dissolves easily and creates glossy, stable meringue.
• Caster sugar: Slightly finer and dissolves even faster, excellent choice.
• Powdered sugar: Not suitable for meringue (contains starch, alters texture).
• Brown sugar: Avoid, it adds moisture and causes soft, sticky meringue.

Important rule: Use 50 g (¼ cup) of sugar per egg white, essential for structure.

– Cornstarch: Can You Replace It? Cornstarch helps create the signature marshmallow center.
Possible substitutes:

• Potato starch: Best alternative, nearly identical texture.
• Tapioca starch: Works, but slightly chewier.
  Avoid: Flour, it weighs down the meringue and changes the texture.

– Lactose-Free Pavlova Options

• Whipped plant-based creams (soy, coconut, almond).
• Coconut cream for a rich, tropical flavor.
• Lactose-free heavy cream (if available).

All whip well when properly chilled.

– How to Choose the Best Strawberries The strawberries truly make the dessert. Look for:

• Bright, uniform red color (no white tips).
• Sweet fragrance, indicates full flavor.
• Firm but juicy texture.
• Best varieties: Gariguette, Mara des Bois, Ciflorette.
• Wash only right before serving to avoid sogginess.

How to Store and Transport a Pavlova

– Can you make the meringue the day before? Yes, you can prepare it a day ahead and keep it in an airtight container at room temperature for up to 24 hours.

– How do you keep it from getting soft? Store it somewhere dry and add the whipped cream only just before serving to preserve its crisp shell.

– How long does pavlova last in the fridge? Once assembled, it stays fresh for 4-6 hours, although the meringue gradually becomes softer.

– How do you transport a pavlova without breaking it? Set it on a sturdy tray, cushion the sides with crumpled foil, and place it in a snug box to prevent shifting during transport.

Can you make pavlova with a Thermomix?

Yes, you can absolutely make a pavlova using a Thermomix. I’ve tried it myself, and the result was tasty and perfectly enjoyable.

However, I did notice one downside: even with the same quantities, my pavlova turned out smaller.

That’s expected, because the Thermomix doesn’t incorporate as much air as traditional electric beaters, which naturally leads to a less voluminous meringue.

FAQ: Your Most Common Questions About Pavlova

– Why does my pavlova crack? It usually cracks when the oven temperature is too high or when it cools down too quickly.

– Why does it stick to the parchment? This often means it needs a little more baking time, or the kitchen is too humid.

– Can I use powdered sugar in the meringue? No, powdered sugar contains starch, which affects the texture of the meringue.

– Why won’t my whipped cream thicken? The cream may not be cold enough or may not contain enough fat to whip properly.

– Can I use pasteurized egg whites? Yes, but they don’t whip as easily or as well as fresh egg whites.

– Can I use frozen egg whites? Absolutely, once fully thawed at room temperature, they whip beautifully.

 Other Desserts to try

• Triple Chocolate Mousse Cake
• Classic English Trifle Recipe
• Black Forest Cake, German Dessert