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Fluffy Pavlova

Jessica T. Brown
A crisp meringue base topped with whipped cream and fresh strawberries creates a light, airy, and visually stunning dessert.
Naturally low in carbs and saturated fat, this pavlova is a high-protein, satisfying treat perfect for entertaining or a weekday indulgence.
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Prep Time 25 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine Australian, International
Servings 12

Equipment

  • 1 Rimmed Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Mixing bowl (glass, metal, or ceramic)
  • Electric Mixer
  • Spatula or piping bag
  • Pencil (for tracing)

Ingredients
  

  • gredients List
  • 1 cup white sugar divided
  • 1 tablespoon cornstarch
  • 3 large egg whites
  • 1 teaspoon lemon juice
  • 1 ¼ cups heavy whipping cream
  • ½ cup confectioners’ sugar
  • 1 pint fresh strawberries

Instructions
 

  • Preheat the Oven and Prepare the Baking Sheet: Begin by preheating your oven to 300°F (150°C).
    While it warms, line a rimmed baking sheet with parchment paper to prevent the meringue from sticking.
    Using a pencil, carefully draw a 9-inch circle in the center of the parchment—this will serve as your guide for shaping the pavlova base.
    Set the prepared baking sheet aside; having everything ready ensures smooth assembly when your meringue is whipped.
  • Combine Sugar and Cornstarch: In a small bowl, mix ¼ cup of the white sugar with 1 tablespoon of cornstarch.
    This mixture will stabilize the meringue, giving the pavlova its characteristic crisp exterior while keeping the inside soft and marshmallow-like.
    Set aside; you will fold it into the meringue later.
  • Whip Egg Whites to Soft Peaks: Place the 3 large egg whites in a clean, dry mixing bowl.
    Using an electric mixer, beat them on medium speed until soft peaks begin to form.
    The egg whites should be frothy and slightly glossy.
    Soft peaks are achieved when the egg whites hold a gentle peak that slightly droops when the beaters are lifted.
  • Gradually Incorporate Sugar: Slowly add the remaining ¾ cup of sugar, a spoonful at a time, while continuing to beat the egg whites.
    This slow incorporation ensures a smooth, glossy meringue and prevents grittiness.
    Continue to beat until the sugar is fully dissolved and the mixture forms stiff peaks.
    Stiff peaks are achieved when the egg whites stand straight up without collapsing when the beaters are lifted.
  • Fold in Cornstarch and Lemon Juice: Gently fold the cornstarch-sugar mixture and 1 teaspoon of lemon juice into the meringue using a spatula.
    Folding, rather than stirring vigorously, prevents deflating the airy texture of the meringue.
    The lemon juice adds a subtle tang and helps stabilize the meringue further.
  • Shape the Meringue Base: Spoon about a quarter-inch-thick layer of the meringue onto the center of the prepared parchment circle, spreading it evenly.
    Then, using a spoon or a piping bag, build a slightly taller edge around the circle to create a shallow bowl shape.
    This edge will hold the whipped cream and strawberries without spilling.
    For a decorative touch, create gentle swirls or peaks around the edge using the back of a spoon.
  • Bake the Meringue: Place the baking sheet in the preheated oven and bake for 1 hour.
    The meringue should turn crisp on the outside while remaining slightly soft inside.
    After 1 hour, turn off the oven but do not open the door.
    Allow the pavlova to rest inside the warm oven for an additional 30 minutes.
    This gradual cooling prevents cracks and maintains a perfect texture.
  • Prepare the Whipped Cream Topping: While the meringue cools, pour 1 ¼ cups of heavy whipping cream into a mixing bowl.
    Add ½ cup confectioners’ sugar.
    Using an electric mixer, whip the cream until it forms thick, billowy peaks.
    The cream should be smooth, rich, and able to hold its shape without running.
    Taste and adjust sweetness if desired.
  • Assemble the Pavlova: Carefully transfer the cooled meringue to a serving plate.
    Spread the whipped cream evenly into the shallow bowl of the pavlova.
    Then, top generously with 1 pint of fresh strawberries, either halved or sliced, arranging them artfully for visual appeal.
    The cream and strawberries will contrast beautifully with the crisp, pale meringue base.
  • Serve and Enjoy: Serve immediately, or refrigerate for a short period before serving.
    The pavlova is best enjoyed the same day for optimal crispness.
    Each slice delivers a delicate balance of sweet, airy meringue, rich creamy topping, and juicy, fresh fruit—a dessert that’s both elegant and satisfying.

Notes

  • Use room-temperature egg whites for better volume when whipping.
  • Ensure all mixing bowls and beaters are completely clean and dry—any grease prevents meringue from forming stiff peaks.
  • Gently fold in the cornstarch mixture to maintain the airy texture.
  • Avoid opening the oven during baking and cooling to prevent cracks in the meringue.
  • Whipped cream is best added just before serving to maintain freshness and texture.
  • Strawberries can be replaced with any fresh seasonal fruit, such as kiwi, blueberries, or passionfruit.
  • Pavlova can be made a few hours in advance but assemble fruit and cream just before serving for best results.