Cake pavlova is an indulgent yet airy dessert that combines a crispy exterior with a soft, marshmallow-like center. It’s a simple, family-friendly treat, perfect for impressing guests or enjoying a sweet moment at home. This recipe is special because it highlights fresh strawberries and fluffy whipped cream, making every bite a heavenly experience.
Table of Contents
Cake Pavlova
Ingredients for the Meringue
To create the perfect pavlova, gather the following ingredients:
- 4 large egg whites, at room temperature
- 1/4 teaspoon fine sea salt
- 1 cup (200 g) granulated sugar
- 1/4 cup (30 g) confectioners’ sugar
- 1 teaspoon rice wine or white vinegar
- 1 teaspoon pure vanilla extract
Preparing the Strawberries
For the delightful strawberry topping, you will need:
- 1 pound (453 g) fresh strawberries, hulled and quartered
- 1 tablespoon granulated sugar (for strawberries)
- 1 teaspoon balsamic vinegar
Whipping the Cream
Lastly, gather these ingredients for the whipped cream:
- 1 1/2 cups (360 g) heavy cream, chilled
- 1 to 2 tablespoons granulated or confectioners’ sugar (for cream)
- 1/2 teaspoon pure vanilla extract (for cream)
Instructions
- Preheat the oven to 300°F (150°C) and position a rack in the center. Line a baking sheet with parchment paper and trace an 8-inch circle on it.
- In a mixing bowl with a whisk attachment, beat the egg whites and salt on medium-high speed until foamy and slightly holding shape, about 2 minutes.
- Gradually add the superfine sugar, one tablespoon at a time, continuing to beat until the meringue is glossy and holds a firm shape, about 3 more minutes.
- Sift in the confectioners’ sugar, then add the vinegar and vanilla extract. Gently fold to combine.
- Shape the meringue into a rustic round on the prepared baking sheet. Place in the oven and immediately reduce the temperature to 250°F (120°C). Bake for approximately 1 hour and 15 minutes until crisp and dry. Do not open the oven door during baking. Turn off the oven and let the meringue cool completely inside.
- For the strawberries, combine them with granulated sugar and balsamic vinegar in a medium bowl. Stir well and chill for at least 1 hour or up to 1 day, stirring occasionally.
- In a separate bowl, whip the chilled cream with sugar to taste and vanilla extract until soft peaks form.
- Once the meringue has cooled, place it on a serving platter, top with whipped cream, and add the strawberries. Serve immediately.
FAQs
What ingredients are needed for strawberries and cream pavlova?
You will need large egg whites, sea salt, granulated sugar, confectioners’ sugar, vinegar, vanilla extract, fresh strawberries, balsamic vinegar, heavy cream, and sugar for whipping the cream.
How long does it take to make strawberries and cream pavlova?
The total time for making pavlova is about 1 hour and 30 minutes, including a 1 hour and 15 minute baking time and preparation time.
Can I use frozen strawberries for strawberries and cream pavlova?
Yes, you can use frozen strawberries, but fresh strawberries provide a better texture and flavor for this dessert.
What is the best way to store strawberries and cream pavlova?
Store the meringue in an airtight container at room temperature for a few days, while the strawberries should be kept in the fridge and added just before serving.
How do I know when the pavlova is done baking?
The pavlova is done when it is crisp on the outside and dry to the touch. It should not be soft or sticky.
Related Recipes to try
- Rhubarb Compote for Cake
- Brown Sugar Salted Caramel Cake
- Chocolate Cake
- Strawberry Vanilla Cake
- Homemade German Chocolate Cake
- Salted Caramel Cake
Conclusion
This cake pavlova is the perfect dessert for any occasion, combining lightness and flavor in a way that feels indulgent yet simple. If you are looking for dessert inspiration, don’t forget to check out this delightful Pinterest page for more recipes and ideas. Enjoy making this creamy, fruity treat!
Cake Pavlova: A Delightfully Light Dessert
Equipment
- oven
- mixing bowl
- whisk
- baking sheet
- parchment paper
- coffee grinder or food processor
Ingredients
- 4 large egg whites at room temperature
- 1/4 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/4 cup confectioners’ sugar
- 1 teaspoon rice wine or white vinegar
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries hulled and quartered
- 1 tablespoon granulated sugar for strawberries
- 1 teaspoon balsamic vinegar
- 1 1/2 cups heavy cream chilled
- 1 to 2 tablespoons granulated or confectioners’ sugar for cream
- 1/2 teaspoon pure vanilla extract for cream
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper, tracing an 8-inch circle.
- Beat egg whites and salt until foamy, then gradually add granulated sugar until glossy and firm.
- Sift in confectioners’ sugar, add vinegar and vanilla, then gently fold to combine.
- Shape the meringue on the baking sheet, bake at 250°F for about 1 hour and 15 minutes, then cool in the oven.
- Combine strawberries with sugar and balsamic vinegar, chill for at least 1 hour.
- Whip the cream with sugar and vanilla until soft peaks form.
- Once cooled, top the meringue with whipped cream and strawberries, then serve.
