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Strawberry Pavlova

A light, refreshing dessert for summer! Pavlovas are surprisingly easy to bake and have an amazing texture. Top with whipped cream and your favorite fresh fruit! 

Course Dessert
Servings 8 people
Author Jamie Kamber

Ingredients

For the Pavlova

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. corn starch
  • 1/2 tsp. cream of tartar

For the Topping

  • 1 1/4 cup heavy cream
  • 3 Tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • pink food coloring optional
  • 1 cup sliced fresh strawberries
  • 1/4 cup crushed pistachios

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. 

  2. In the bowl of a standing mixer fitted with the whisk attachment or a handheld mixer, beat egg whites until soft peaks form (about 5 minutes). Add half of the sugar and beat for 30 seconds. Add remaining sugar and beat on high speed until stiff glossy peaks form (about 2 more minutes). Add vanilla extract and beat for one more minute. Use a rubber spatula to fold in the corn starch and cream of tartar. 

  3. Spread into a circle (about 9 inches) on the prepared baking sheet. Place in the preheated oven, and turn the temperature down to 200F. Bake for about 90 minutes, until the pavlova is firm and dry. 

  4. Turn the oven off, but keep the pavlova inside of it to cool. 

  5. Meanwhile, make the whipped cream. In the bowl of a standing mixer fitted with the whisk attachment or a handheld mixer, beat the heavy cream, sugar and vanilla on medium-high speed until stiff peaks form. Spread on top of the cooled pavlova and then add the strawberries and pistachios. Serve immediately.