Strawberry Pavlovas
- 30m Prep Time
- 3h Cook Time
- 4h Ready In
A baked meringue dessert with a shattery exterior and marshmallow-soft interior, filled with whipped cream and fresh strawberries.
Ingredients
- 6 large egg whites at room temperature
- 1 1/3 cup sugar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 2 quart strawberries hulled, halved, and sliced crosswise
- 1/4 cup sugar
- 2 tbsp sugar
- 1/4 cup orange-flavored liqueur, such as Grand Marnier or Cointreau
- kosher salt
- 2 cup heavy cream
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.7 mg
- Iron: 1.33 mg
- Magnesium: 26.4 mg
- Phosphorus: 128 mg
- Potassium: 314 mg
- Zinc: 0.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/3 cup sugar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 1/4 cup sugar
- 2 tbsp sugar
- 1/4 cup orange-flavored liqueur, such as Grand Marnier or Cointreau
- kosher salt
- 2 cup heavy cream
Prepare
- 6 large egg whites, at room temperature
- 2 quart strawberries, hulled, halved, and sliced crosswise
Let's Cook
-
Step 1.
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper and set aside.
-
Step 2.
In the bowl of a stand mixer fitted with the whisk attachment, whip 6 large egg whites on high speed until soft peaks form, about 1 minute. Reduce speed to low and slowly add 1⅓ cups sugar, then return to high speed and whip for about 4 minutes, until the mixture is thick and glossy and no sugar granules remain when rubbed between your fingers. (If using a hand mixer, it will take a minute or two longer.)
-
Step 3.
Add 1 teaspoon cornstarch, 1 teaspoon vanilla extract, and 1 teaspoon distilled white vinegar to the meringue. Mix on medium speed for about 30 seconds, stopping to scrape down the sides of the bowl halfway through.
-
Step 4.
Use a fingertip-size dab of the meringue to glue down each corner of the parchment paper to prevent it from moving. Using about 1 scant cup per pavlova, drop 8 large dollops of meringue onto the baking sheet, spacing them evenly. Using the back of a spoon, make a well in the center of each pavlova, pressing about halfway down and moving the spoon in a circle to create a divot. Leave about an inch of space between pavlovas as they will expand slightly.
-
Step 5.
Reduce the oven temperature to 200°F. Bake the pavlovas for 3 hours, rotating the pan halfway through, until small cracks begin to form on the sides. Without opening the oven door, turn off the oven and let the pavlovas cool inside for 1 more hour. Remove from the oven and let cool completely to room temperature. (If any pavlovas have merged, gently break them apart.)
-
Step 6.
While the pavlovas cool, make the toppings. In a medium bowl, mix 2 quarts hulled, halved, and sliced strawberries with ¼ cup sugar, ¼ cup orange-flavored liqueur (if using), and a pinch of kosher salt. Set aside for the berries to become juicy.
-
Step 7.
In the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups heavy cream on medium-high speed until soft peaks form, about 2 minutes. Add the remaining 2 tablespoons sugar and whip on medium speed until medium-firm peaks form, about 30 seconds more.
-
Step 8.
To serve, fill each pavlova with whipped cream and top with as many strawberries as they will hold, letting some spill down the sides. Pass any extra berries at the table.