Strawberry Pavlova Whipped Cream (Printable Version)

Crisp meringue base with whipped cream and fresh strawberries creates a sweet, tart balance.

# What You’ll Need:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Whipped Cream

06 - 1 cup heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Topping

09 - 2 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar, optional
11 - Fresh mint leaves, optional for garnish

# Method:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in cornstarch, vinegar, and vanilla extract using a spatula.
05 - Spoon meringue onto prepared baking sheet using the circle as a guide. Shape into a disc with slightly raised edges to form a nest.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely inside with the door slightly ajar.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to a serving plate. Spread whipped cream evenly over the center.
10 - Top with strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Hints:

01 -
  • A crisp yet chewy meringue base that melts in your mouth.
  • Light and fluffy whipped cream perfectly complements the sweetness of fresh strawberries.
  • Gluten-free and vegetarian, suitable for many dietary preferences.
  • Visually stunning presentation that makes it a showstopper dessert.
02 -
  • Use superfine sugar to ensure the meringue dissolves smoothly and becomes glossy.
  • Let the meringue cool completely in the turned-off oven with the door ajar to prevent cracks.
  • Chill the heavy cream before whipping for better volume and texture.
  • For firm peaks, avoid overbeating the cream, as it can turn into butter.
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