A crisp-on-the-outside, marshmallowy-on-the-inside meringue base is topped with a cloud of whipped cream, juicy strawberries, and a bold drizzle of reduced balsamic vinegar. It’s elegant, refreshing, and a showstopper perfect for entertaining.
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Preheat oven to 250°F (120°C) and line a baking sheet with parchment.
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In a clean dry bowl, whisk egg whites on medium speed until soft peaks form.
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Gradually add granulated sugar, 1 tbsp at a time, while mixing.
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Increase to high speed and beat until stiff, glossy peaks form (about 7–8 minutes).
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Gently fold in vinegar, cornstarch, and vanilla extract.
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Spoon the mixture into a mound on the baking sheet and shape it into a disk (about 7 inches), creating a slight well in the center.
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Bake for 1 hour, then turn off oven and let the meringue cool completely inside the oven with the door slightly ajar.
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Toss strawberries with sugar and balsamic vinegar in a bowl.
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Let sit for 20–30 minutes to release juices and soften.
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Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
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Chill until ready to use.
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In a small saucepan, bring balsamic vinegar to a simmer over medium heat.
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Reduce by half (about 10–12 minutes), until it thickens slightly.
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Stir in honey, remove from heat, and let cool.
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Transfer the cooled meringue to a serving plate.
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Spoon whipped cream into the center.
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Top with macerated strawberries and a spoonful of their juices.
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Drizzle with balsamic glaze and garnish with fresh mint if desired.
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The meringue base can be made a day in advance and stored in an airtight container.
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Use a serrated knife to cut through the pavlova for cleaner slices.
-
Don’t over-whip the cream—it should be soft and billowy, not stiff.
Ingredients
Directions
-
Preheat oven to 250°F (120°C) and line a baking sheet with parchment.
-
In a clean dry bowl, whisk egg whites on medium speed until soft peaks form.
-
Gradually add granulated sugar, 1 tbsp at a time, while mixing.
-
Increase to high speed and beat until stiff, glossy peaks form (about 7–8 minutes).
-
Gently fold in vinegar, cornstarch, and vanilla extract.
-
Spoon the mixture into a mound on the baking sheet and shape it into a disk (about 7 inches), creating a slight well in the center.
-
Bake for 1 hour, then turn off oven and let the meringue cool completely inside the oven with the door slightly ajar.
-
Toss strawberries with sugar and balsamic vinegar in a bowl.
-
Let sit for 20–30 minutes to release juices and soften.
-
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
-
Chill until ready to use.
-
In a small saucepan, bring balsamic vinegar to a simmer over medium heat.
-
Reduce by half (about 10–12 minutes), until it thickens slightly.
-
Stir in honey, remove from heat, and let cool.
-
Transfer the cooled meringue to a serving plate.
-
Spoon whipped cream into the center.
-
Top with macerated strawberries and a spoonful of their juices.
-
Drizzle with balsamic glaze and garnish with fresh mint if desired.
-
The meringue base can be made a day in advance and stored in an airtight container.
-
Use a serrated knife to cut through the pavlova for cleaner slices.
-
Don’t over-whip the cream—it should be soft and billowy, not stiff.