Recipe by Chef John
"This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch."
Watch video tips and tricks
egg whites, room temperature
whole strawberries, stems removed
Yet another amazing recipe by Chef John!
Instead of making one large Pavlova, I used an ice cream scoop and made individual little rounds. The recipe yielded about 18 by using the scoop. After I scooped them onto the parchment lined baking sheets, I turned the scoop over and made a little well for the berries to sit in.
I also sliced my strawberries because they were HUGE and leaving them whole wasn't an option.
Other than that I made as is. Delicious and perfect for summer time. My kids were surprised and excited to discover the marshmallow texture inside. I highly recommend this recipe, so simple and pretty. Would be great for a luncheon or entertaining.
I made this just as stated in the recipe, and it is a beautiful dessert, however, the pavlova is just too sweet for our liking.
Made this tonight with no modifications and it turned out great. I've never had pavlova before, and found it to be a perfect warm weather dessert. The video was extremely helpful with getting the consistency of the egg white mixture just right. I topped it with the whipped cream in this recipe and sliced strawberries (so as to get a small, hassle-free piece of strawberry in every bite :) ). Made this for 2 people, and we demolished all but 1/6 of it.
Fantastic dessert! It's like nothing I've tasted before. Be sure to wait a full hour for this to cool - I got anxious and rushed this part; I think my Pavlova would have been a tad taller had I waited the full cooling time. The cream also ended up melting some and so berries weren't stable... Also, if you watch the video, beating the whites by hand is noble but unless you want to spend about 45 minutes doing it, use a mixer!!!!
Next time I make this I might just exclude the whipped cream... don't need the calories and the "meringue" is awesome by itself!!!!!
Followed recipe and it came out fantastic. Video was very helpful, and also pretty funny. I didn't crack the surface-- didn't see the need for that. Instead of dotting the top with berries, I macerated some strawberries & raspberries in sugar, and then reduced the juice down to a syrup, and grated a little lime zest into it. Once syrup cooled, I poured it over pavlova & whipped cream.
Recipe holds! Even on a Northwest rainy day, when I can almost never get meringues to stand. Used leftover eggyolks to make a vanilla pastry cream for the top instead of the whipped cream. Delicious!
Wonderful. I used mixed fruit: strawberries, blueberries, peaches and kiwi instead of just the strawberries cause that's what I had. My guests love it and we ate the whole thing up.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pavlova with Strawberries
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 133
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