Strawberry Pavlova

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recipe by Kamran Siddiqi

  • Time icon
    Total Time
    1hr 55mins
  • Serves icon
  • Calories icon
based on 3 ratings

This pavlova is as classy as the ballerina for whom the dessert was named, and it’s fit for any occasion. The outside of the pavlova meringue is slightly crisp, but its inside is soft, marshmallow-like, and as billowy as the whipped cream used to top the confection. To those not fluent in pav-making, it might seem rather unusual to add vinegar (you won’t taste it, I promise) to a decadent dessert, but it’s this tiny bit of acid that keeps the inside marshmallowy and the outside nice and crisp. Once cooled, don’t be alarmed; the pavlova is meant to be sunken and cratered— that’s what adds to the beauty of it— anyway, it’s all going to be covered in the finest accoutrements. Here, I’ve covered the top with a duvet of billowy whipped cream, a casual spiral of raspberry jam, several handfuls of strawberries, and a smattering of coarsely chopped pistachio nuts. However, feel free to dress your pavlova to your tastes. Meringue making does require a bit of man-power and some patience, so be sure to use a clean bowl (avoid anything copper) and some form of electrical assistance— either a handheld mixer or a stand mixer— to make the process easier.

Inspired by:

recipe updated May 19, 2020


  • Egg white icon
    Egg white
    5 (about 150 g)
  • Granulated sugar icon
    Granulated sugar
    250 g (about 1 ¼ cups)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • White vinegar icon
    White vinegar
    1 ¼ tsp (about 6.25 g)
  • Whipping cream icon
    Whipping cream
    240 ml (about 240 g)
  • Powdered sugar icon
    Powdered sugar
    2 tbsp (about 15.3 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Raspberry jam icon
    Raspberry jam
    3 tbsp (about 63 g)
  • Mixed fresh fruit icon
    Mixed fresh fruit
    as needed
  • Pistachios icon
    as needed


  • kCook icon Parchment paper
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 120°C
  2. Prepare a clean baking sheet with parchment paper
  3. Add egg white to a clean large mixing bowl
  4. Whisk - approx 15 sec, low speed
  5. Whisk gradually until foamy and continue mixing - high speed
  6. Add granulated sugar and sea salt to the meringue slowly while whisking
  7. Whisk continuously until stiff peaks form
  8. Fold white vinegar into the meringue carefully
  9. Spoon meringue into baking sheet into a circle
  10. Bake until hard - 1 hr 15 min, 120°C
  11. Let cool then set aside
  12. Transfer meringue to serving plate
  13. Prepare a clean medium bowl
  14. Add whipping cream, powdered sugar and vanilla extract to the medium bowl
  15. Whip until soft peaks form
  16. Spoon cream into meringue evenly
  17. Decorate with raspberry jam
  18. Garnish with mixed fresh fruit
  19. Sprinkle with pistachios
  20. Serve immediately
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