Strawberry Pavlova

Ingredients

• 120 g Egg whites (whites at room temperature)
• 240 g Granulated sugar (for the meringue) (fine white sugar)
• 1 pinch Red powder food coloring (optional, for the meringue color)
• 60 g Granulated sugar (for the whipped cream) (fine white sugar)
• 300 g Whole milk cream 30% fat (very cold, ideally taken out of the fridge 2 h before)
• 100 g Mascarpone (refrigerated temperature)
• 300 g Fresh strawberries (hulled, quartered)
• few leaves Fresh mint (for decoration)

Instructions

1. Prepare the bowl and whisk

   Thoroughly clean the stainless steel bowl and whisk, then place them in the refrigerator for at least 30 minutes so they are well chilled.

   Time: PT5M

2. Whisk the egg whites

   Pour the 120 g of egg whites into the cold bowl. Start whisking at medium speed, gradually add the 240 g of granulated sugar when the whites are three‑quarters whipped, then continue until you obtain a firm and glossy meringue.

   Time: PT10M

3. Color and marble the meringue

   Divide the meringue into two equal parts. Incorporate a pinch of red powder food coloring into one half, then gently fold the other white half in, lifting it delicately to create a marbled effect without over‑mixing.

   Time: PT10M

4. Draw the 22 cm circle

   On a sheet of parchment paper, draw a 22 cm diameter circle using a small inverted bowl as a template.

   Time: PT5M

5. Form the meringue base

   Fill the piping bag with the meringue. Start by placing four small points at the corners of the circle to fix the paper, then, starting from the centre, form a continuous spiral while maintaining constant pressure. Repeat to cover the entire circle, creating small decorative shells on the edges.

   Time: PT10M

6. Preheat the oven

   Preheat the oven to 95 °C (low temperature).

   Time: PT10M

   Temperature: 95°C

7. Bake the meringues

   Place the tray with the meringue in the oven and bake for 2 hours at 95 °C. Do not open the oven door during baking to avoid collapse.

   Time: PT2H

   Temperature: 95°C

8. Prepare the mascarpone whipped cream

   In the same cold bowl, add 100 g of mascarpone then 300 g of very cold whole milk cream. Whisk gently then increase speed until you obtain a firm consistency. Incorporate the 60 g of granulated sugar last, whisking lightly to fully incorporate.

   Time: PT10M

9. Assemble the pavlova

   Carefully remove the parchment paper from the baked meringue and place it on a cardboard or serving plate. Spread a thin layer of whipped cream in the centre to stabilise, then fill the interior with the cut strawberries. Decorate the top with dollops of whipped cream, the reserved small meringue shells, and a few fresh mint leaves.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Egg whites: aquafaba
• Instead of Granulated sugar (for the meringue): cane sugar
• Instead of Red powder food coloring: red liquid food coloring
• Instead of Granulated sugar (for the whipped cream): powdered sugar
• Instead of Whole milk cream 30% fat: 35% whipping cream
• Instead of Mascarpone: 45% cream cheese
• Instead of Fresh strawberries: mixed red fruits
• Instead of Fresh mint: basil leaves

Equipment Needed

• Electric mixer with whisk
• Stainless steel bowl
• Piping bag with medium plain tip
• Baking sheet
• Parchment paper
• Oven thermometer (optional)
• Silicone spatula
• Cardboard or serving plate
• Kitchen knife
• Kitchen scale
• Cooling rack (optional)
• Paper sheet for drawing the circle (22 cm) (optional)

Critical Steps — Do Not Skip

• Whisk the egg whites to stiff peaks, adding the sugar very gradually.
• Marble the meringue without over‑mixing to keep the volume.
• Bake at low temperature (95 °C) for 2 hours without opening the oven.

Chef Tips from the Video

• For a more intense colour effect, add the red food coloring to the meringue just before dividing it.
• Lightly dust the strawberries with powdered sugar before arranging for extra sparkle.
• Use seasonal strawberries for more flavor and colour.

Troubleshooting

Storage

Refrigerator: Store the assembled pavlova in an airtight container 1 to 2 days.

Freezer: Do not freeze the meringue; it would lose its crunch.

Room temperature: Unfilled meringue keeps in a dry container at room temperature for 1 day.

Make-Ahead Tips

• The meringue shells can be prepared and baked the day before, then stored in an airtight box.
• The whipped cream can be kept in the refrigerator for up to 4 hours, but it is best to prepare it just before serving.