Strawberry Pavlova – Meringue

While there us a constant debate whether Pavlova was introduced or invented in New Zealand or Australia, who cares. It is one yummy dessert and apparently termed as the “National Dessert of Australia” too. And by the way, its named after the famous dancer Anna Pavlova (envious). I came across the Pavlova while I was surfing for baked desserts a couple of years back. Then the Junior Masterchef Australia showcased kids baking this awesome dessert and me and hubby kept drooling. Now I had to try it. I knew what the texture had to be thanks to the kids from the show.


Tried this dessert a while back when I just bought myself an oven but was lazy to post it. Finally I am on it. The dessert is simple to make if you can whip the egg whites perfectly. The pavlova’s got to be crisp from outside and mushy and gooey on the inside. I am in heaven!

Few tips before you begin baking it:

  1. Ensure that the bowl used for whipping egg whites is absolutely clean and dry. Even a small drop of water or slight moisture can spoil the dish. So check twice or even thrice.
  2. While separating egg whites, ensure that not a drop of the yolk gets in the mixture.
  3. Though the recipe calls in for white vinegar, I used lemon juice and it gave the same results. (At least I think so)
  4. Fresh strawberry compote is a good option, but if you don’t have it you can use readymade strawberry crush or any other fruit crush or compote.

pavlova 2

So let’s begin:


  • 4 egg whites
  • 1 cup castor or powdered sugar
  • 1 tbsp lemon juice/white vinegar
  • 1 1/2 tbsp corn starch (corn flour)
  • Whipped cream for topping
  • Strawberry compote/crush


  1. Separate the egg whites from the yolk in a clean and dry bowl.
  2. Whip them with a handheld blender to form soft peaks. This should take around 4-5 minutes.
  3. Now add the sugar and corn starch and whip again to form firm peaks.
  4. The meringue (whipped egg whites) must be firm enough that they don’t drop even when you hold the bowl upside down.
  5. Now add the lemon juice and fold it lightly. This will add glaze to the mixture.
  6. Now preheat your oven to 180 degrees C for 10 minutes.
  7. Meanwhile on a baking tray, place butter paper or foil and dust it with flour.
  8. Spoon the meringue on the butter paper to make small circles, approximately 4-5 inches in diameter.
  9. Bake at 120 degrees C for 1 hour. Do check the meringue after 45 minutes.
  10. The crust must be crisp. Just tap on the crust and if you here a sound, it means its done.
  11. Remove from oven. Carefully lift them from the butter paper.
  12. Cool them in a plate and garnish with whipped cream and strawberry.
  13. Delve in to this treat and let me know how it was.

P.S. If you use images from this post, please give a backlink.


  1. […] by friends who have studied at the National Defence Academy and are now fine officers of rank. If Pavlova can be the National Dessert of Australia, then I wouldn’t be wrong in christening this as the NDA […]

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