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The Strawberriest Pavlova

3.0

(4)

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Strawberry Pavlova on concrete table with sage green backdrop
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Marina Bevilacqua

  • Total Time

    4 hours (plus 2 hours for cooling)

Meringue desserts like pavlova can seem daunting, but meringue isn’t as fickle as you may believe. Some tips: Use a bone-dry bowl and whisk when whipping, and make sure you beat until stiff peaks form. Keeping the oven door closed while baking to maintain a consistent temperature is also key. You’ve got this! The result is a heavenly combination of soft and brittle textures where the outside has a shatteringly crisp shell, while the inside is a soft marshmallow cloud. Juicy, sweet strawberries are used in two different ways here to amplify their delicious flavors: They’re first used to make a silky luscious sauce, and they're also macerated and topped over the pavlova. (If you want to spread a layer of whipped cream over your meringue before adding the berries, we definitely won’t stop you.) Make the pavlova components a day ahead, or start it in the morning before heading to the beach; when you return the meringue should be completely cooled and ready to serve.

This recipe is part of the 2023 Farmers Market Challenge, where we’re celebrating peak-season produce with five-ingredient recipes. Head right this way for the full collection.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

Ingredients

4 servings

Meringue

6

large egg whites, room temperature

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

1

cup (200 g) sugar

1

Tbsp. sifted cornstarch

1

tsp. fresh lemon juice

Sauce

1

lb. fresh strawberries, hulled, halved

½

cup (50 g) sugar

3

Tbsp. fresh lemon juice

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Strawberries and Assembly

1

lb. fresh strawberries, hulled, quartered

1

Tbsp. sugar

½

tsp. finely grated lemon zest

1

tsp. fresh lemon juice

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

¼

tsp. vanilla extract

Preparation

  1. Meringue

    Step 1

    Place a rack in middle of oven; preheat to 275°. Place a sheet of parchment on a 13x9" rimmed baking sheet. Turn a 10"-diameter bowl over and draw a circle around the border; turn parchment over. Beat 6 large egg whites, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment over low speed until frothy, 2–3 minutes. Increase speed to medium and, with motor running, add 1 cup (200 g) sugar 1 Tbsp. at a time, beating until incorporated after each addition before adding more, about 5 minutes. Increase speed to high and add 1 Tbsp. sifted cornstarch and 1 tsp. fresh lemon juice and beat until sugar is dissolved, stiff peaks form, and meringue is glossy, 3–4 minutes. (Rub a little meringue between your fingers; if you feel sugar granules, keep beating until dissolved.)

    Step 2

    Spread meringue out inside circle on prepared baking sheet, swirling to create a depression in the center to hold the berries, to make a 10" round about 1" thick in the center and 3" thick at the edges.

    Step 3

    Reduce oven heat to 200°. Bake meringue until firm to the touch, about 3 hours. Turn off oven and prop open door with a wooden spoon. Let meringue cool in oven, about 2 hours.

    Do Ahead: Meringue can be made 1 day ahead. Store tightly wrapped at room temperature.

  2. Sauce

    Step 4

    Bring 1 lb. fresh strawberries, hulled, halved, ½ cup (50 g) sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a large saucepan. Reduce heat and simmer until berries begin to soften, about 5 minutes. Let sauce cool slightly, then transfer to a blender and blend until smooth. Transfer to an airtight container; cover and chill until ready to use.

    Do Ahead: Sauce can be made 1 day ahead. Keep chilled.

  3. Strawberries and Assembly

    Step 5

    Toss 1 lb. fresh strawberries, hulled, quartered, 1 Tbsp. sugar, ½ tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. vanilla extract in a medium bowl. Cover and chill 15 minutes.

    Step 6

    Spoon 1 cup sauce over meringue (save any remaining sauce for another use, like pouring over waffles); mound macerated strawberries in the center.

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Reviews (4)

Back to TopTriangle

  • I wish I had read the reviews. A lot of work for nothing. I have made meringue a thousand times without an issue. Could not get peaks - what a waste of time. You should remove this recipe. I and others expect better from non appetit.

    • Anonymous

    • Toronto

    • 7/30/2023

  • Not a fool proof meringue recipe. I made two with this recipe and neither turned out right. Weighed the sugar and followed all directions carefully. Could not serve. So I turned to another recipe for a Swiss meringue method, and that was much simpler and turned out perfectly.

    • Anonymous

    • L. A.

    • 7/25/2023

  • This dessert was one of the most dissapointing recipes I've ever made from Bon Appetite. I have cooked 100's of BA's receipes and I rarely get results like this. It also took forever to make - 5 hours in the oven!?! It was way too sweet and it just over all tasted terrible. I even went to the Farmer's Market for the fresh strawberries. Oh well! Next time has to be better!

    • Anonymous

    • Westlake Village, CA

    • 7/24/2023

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