Strawberry Pavlova

July 24, 2017

So here is the last one of the Birthday serie. Sorry guys for the late post! I had a busy week-end (still had the the time to make cookies and banana bread but these are essentials, aren’t they? ;)) By the way, the banana bread from Gimme Delicious Food blog was amazing! There will be a new post for that one too anytime soon.

strawberry pavlova

But let’s go back to this recipe. So Pavlova being my brother-in-law’s favorite dessert it had to be that for him. No complain, Pavlova is always good. And no fuss for this one too. I just baked a basic meringue, filled it with soft whipped cream (a few drops of red colorant made it take a nice blush tint ?) and topped it with strawberries marinated in sugar. There was syrup dripping down the sides…

strawberry pavlova
strawberry pavlova



  • 3 large egg whites
  • 160 g extra fine sugar
  • 1 pinch sea salt


  • 300 ml heavy cream
  • 60 gr sugar (including 8 gr of vanilla sugar)
  • A few drops of red colorant (optional)
  • 700 gr strawberries
  • sugar to coat
  1. Beat egg whites, the pinch of salt and the sugar with an electric whisker until stiff peaks form.
  2. Line a baking sheet with parchment paper. Spoon the meringue on it and shape it roughly as a thick disc. Hollow slightly the center with the back of the spoon. Bake for 1 h 10 until the meringue looks offwhite/golden.
  3. When done, turn off the heat and leave in the oven with the door slightly open until completely cooled.
  4. In the meantime, cover the strawberries with sugar and let sit in the fridge.
  5. Place a bowl and the whisk in the freezer 10 minutes before making the whipped cream.
  6. Whip the cream until it begins to thicken then add the sugar and whip for a few more minutes until soft waves form. Add a few drops of colorant and carefully incorporate.
  7. Cover the pavlova with the whipped cream and the strawberries just before serving.





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1 Comment

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