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Strawberry Cream Pavlova

Serves 6-8



  • 5 large egg whites at room temperature

  • 1 teaspoon white vinegar

  • 1 1/2 cups sugar

  • 1/2 teaspoon salt

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. 

2. Whisk egg whites at high speed on your stand mixer for approximately 2 minutes. When foamy, beat in vinegar, followed by ongoing spoonfulls of sugar, until stiff peaks form and the whites are glossy and stiff. This will take 8 to 10 minutes. 

3. Place meringue in a 10" round on the sheet pan, and make sure you leave an indent at the top for your toppings. Lower the oven to 225°F and cook for 90 minutes, until crisp on the outside yet chewy on the inside. Turn the oven off and let the meringue rest for at least an hour. Transfer to a rack and cool.



  • 2 cups strawberries, quartered

  • 1/4 cup sugar

  • 1/2 tsp lemon zest

  • 3 tbsp freshly squeezed lemon juice

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups heavy cream, chilled

  • 1/2 cup marscapone cheese

 1. In a saucepan, simmer the 1 cup of strawberries with lemon juice and zest for about 5 minutes, mashing the berries along the way. Remove from heat and stir in the other cup of berries, along with the vanilla. Let cool.

2. Whip the chilled cream and marscapone with the whisk on your stand mixer. This will take approximately 3 minutes. Remove the bowl and gently fold in strawberry mixture. (Note: if you like, reserve a bit of the strawberry sauce for added colour as you garnish your pavlova) 



  • 2/3 cup strawberries, chopped or whole (you decide)

  • 1/4 cup chopped unsalted pistachios (optional)

Place the meringue on your cake plate or stand. Spoon the strawberry cream into its centre of the meringue and garnish with strawberries and if you like, chopped pistachios.

Feel free to swap the strawberries with any local, seasonal fruit.