Pretty In Pink Strawberry Pavlova



30 min


2 hrs 30 min



Pretty In Pink Strawberry Pavlova

(Recipes by Donna Borooah; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Madeleine Johari)

We use a double dose of strawberries in this impressive dessert. Freeze-dried berries give the meringue its blush-pink hue, while fresh berries add aromatic sweetness. Every batch of fresh strawberries is different so adjust the amounts of sugar and lemon juice as needed in Step 5.


  • 6 egg whites
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1 1/2 cups superfine sugar , (288 g)
  • 1 tbsp cornstarch
  • 2 tsp vanilla
  • 2 11 g pkgs freeze-dried strawberries , crushed (about 1/2 cup)


  • 1 454 g pkg strawberries , hulled and sliced or quartered
  • 2 tbsp granulated sugar , or superfine (24 g)
  • 1/2 tbsp lemon juice
  • 1 cup 35% cream , chilled
  • 1 tsp vanilla


  1. Pavlova: Position rack in centre of oven and preheat to 300F. Draw an 8-inch circle on a piece of parchment, then flip it over onto a large baking sheet.
  2. Beat egg whites, 1 tbsp lemon juice and salt in a large bowl using an electric mixer on medium; beat until soft peaks form, 2 to 3 min. Gradually beat in 1 1⁄2 cups sugar, adding 1 tbsp at a time, waiting a few seconds between each addition. Once all sugar is added, increase speed to medium-high and beat until stiff and glossy peaks form when beaters are lifted, 3 to 5 min more. Beat in corn- starch and 2 tsp vanilla. Gently fold in freeze-dried strawberries until just a few streaks remain.
  3. Dab a small amount of meringue under each corner of parchment, then secure each corner onto a baking sheet. Dollop meringue mixture onto parchment paper using the circle as a guide. Using the back of a spoon, gently smooth surface of the mound (mound should be about 3-inch tall). Create swoops on sides of the mound with upward motions using spoon. Create an indent in the centre, about 1-inch deep.
  4. Transfer pavlova to oven, then immediately reduce to 200F. Bake for 2 hr, then turn oven off. Leave pavlova inside oven for 4 hr, then transfer to a rack to cool completely, 1 hr. Gently slide an offset spatula under pavlova to loosen it, then carefully slide it onto a serving platter. (The baked pavlova can be left in the turned-off and closed oven overnight, or in an airtight container without garnishing it up to 1 day ahead.)
  5. Assembly: Combine fresh strawberries, 2 tbsp sugar and 1⁄2 tbsp lemon juice in a medium bowl. Stir to coat, then set aside until sugar dissolves, 10 min.
  6. Beat cream and 1 tsp vanilla in a large bowl using an electric mixer on medium-high, until stiff peaks form, 2 to 3 min. Scoop over cooled pavlova. Top with strawberries and any leftover syrupy juice.

Kitchen Tip

Avoid making pavlova on a humid day or while you have anything steamy going on in the kitchen, like running the dishwasher: Excess moisture can affect a meringue’s texture and cause it to get soggy or collapse.

Kitchen Tip

Every batch of fresh strawberries is different so adjust the amounts of sugar and lemon juice as needed in Step 5.