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.

recipe updated Jun 7, 2019


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