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Pavlova with Strawberries

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Adjust Servings:
¾ cup Sugar
2 tsp cornstarch
3 egg whites - room temperature
1 tsp vanilla extract
¾ tsp White vinegar
2 cups heavy cream
3 tbsp confectioners' sugar
1 tsp vanilla extract
1 pack whole strawberries - stems removed

Nutritional information

82.55 g
19.67 g
89.56 g
274 mg
329 mg

Pavlova with Strawberries

  • Veg
  • 30 mins
  • Serves 4
  • Easy



There has been long debates and questions about pavlova and where it actually originated from. So, here’s a little bit of history for you. It is a traditional sweet dish that is named after the famous Russian ballerina Anna Pavlova. She toured Australia and New Zealand in 1926 and since then there have been many stipulations of the dessert’s origin.

Pavlova is a meringue dessert having a crispy crust and a creamy, soft inner filling. Also topped with fresh fruits and cream, the dessert is perfect for an elaborate dinner.

Health Benefits 

Pavlova is made of egg whites and sugar. Pavlova is high in protein and low in calories and fat grams. It is high in sugar, though, but it’s necessary for the proper texture.

Strawberries protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Strawberries are full of vitamins, fiber, and especially high levels of antioxidants known as polyphenols.  Strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. Strawberries come under the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium.

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How to make Pavlova with Strawberries

  • Preheat the oven to 250 degrees F/120 degrees C.
  • Add sugar and cornstarch in a bowl, whisk it and set aside.
  • Beat egg whites in a bowl for 3 minutes and until they are foamy and thick.
  • Pour 1/4 of the sugar mixture into the egg whites. Blend for about 30 seconds.
  • Repeat the same step the rest of the sugar mixture.
  • Keep whisking after each addition, until sugar mixture and the egg whites are glossy and thick.
  • Add vanilla and vinegar into egg white mixture.
  • Whisk until you can lift the beater, and the egg whites form a sharp peak that can hold its shape for 2 to 3 minutes.
  • Spread egg white mixture using a spoon, on the prepared baking sheet.
  • Spread it evenly into a 2-inch high by 6-inch wide disc.
  • Bake it in the preheated oven for one hour.
  • Turn off the oven.
  • Open the oven door. Allow the baked Pavlova to cool down for one hour.
  • Take another bowl and whip cream, sugar, and vanilla extract until you see soft peaks are formed. This should take 3 to 4 minutes.
  • Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

TIP: Alternatively, instead of making one large Pavlova, you can use an ice cream scoop and make individual little ones.


Australians believe the Pavlova was invented at a hotel in Perth, and named after the ballerina when one diner declared it to be “light as Pavlova.”

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