Have you heard of pavlova? This is a famous dessert from Australia and New Zealand. Essentially fresh fruit, whipped cream and meringue are the dream combination for this gluten-free dessert. It has become famous all around the world. In today’s version I prepared the pavlova with strawberries, which is probably the most classic combination. In my opinion there can never be too many recipes with strawberries, right? You will find fifteen recipes with strawberries in this blog post if you are looking for more inspiration.
Since the meringue has to dry in the oven, this dessert can be made a day in advance. I always find that super convenient. Recently I have made pavlova always the night before and simply let it sit in the turned-off oven overnight. In this instance I also macerated the strawberries the night before and let them chill in the fridge. This helps intensify the flavor. If you are short on time, I recommend preparing the straberries immediately when baking the pavlova, one hour will definitely be better than only a few minutes.
Pavlova is a famous Australian dessert with meringue, whipped cream and fresh fruits. This recipe is with macerated strawberries. For the pavlova draw a circle of about 18-20cm on the back of parchment paper. You can use a cake pan or plate. Line a baking sheet with it, making sure the side with the circle is facing downwards. Preheat oven to 150 degrees Celsius. Beat the egg whites in a fat-free bowl with a pinch of salt until soft peaks form. Add the sugar and beat on high for at least five more minutes until glossy and stiff. Only very briefly beat in cornstarch and vinegar. Spread evenly on your circle into a cake shape. Reduce oven temperature to 120 degrees Celsius and bake your pavlova around one hour and ten minutes. Keep the oven door closed for at least half an hour afterwards, if you have time. You can leave the pavlova in the closed oven overnight, this is what I did. For the filling wash, hull and cut strawberries into pieces, then mix with sugar, lemon juice, and vanilla extract. You should macerate for at least 15 minutes, if you have time, you can do it longer. I prepared my strawberries, covered them and immediately placed them in the fridge overnight. Shortly before serving beat the cream with the remaining ingredients until you have whipped cream. Peel off pavlova from the parchment paper, place on a plate and then garnish with the whipped cream and the strawberries. Pavlova should be enjoyed right away, you may chill in the fridge for a day, but the meringue will soften quickly, keep this in mind.Pavlova with Macerated Strawberries
Ingredients
Instructions
I have some more pavlova on here:
Pavlova with lemon curd and blueberries
2 Comments
Elizabeth Olsen
Tuesday July 8th, 2025 at 12:13 PMGibt es eine Möglichkeit, das Baiser etwas stabiler zu machen, wenn man es an einem heißen Tag serviert?
Jenny
Tuesday July 8th, 2025 at 05:49 PMHi Elizabeth, man kann sogenanntes “cream of tartar”, sogenanntes Weinsteinbackpulver hinzugeben (ca. 1/2 TL), um es zu stabilisieren. Aber die Grundidee ist, dass es außen schön knusprig ist, innen jedoch weicher und ähnlich zu Marshmallow. Du kannst das Baiser trotzdem am Vortag zubereiten, solltest aber Sahne und Früchte erst am Tag selbst kurz vor dem Servieren hinzufügen, dann klappt es auch an einem heißen Tag super. Hoffe, das hilft. Grüße, Jenny