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.
[cooked-sharing]
Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
For the Meringue
4large egg whites (room temperature)
1cupgranulated sugar
1tspwhite vinegar or lemon juice
1tspcornstarch
1tspvanilla extract
For the Toppings
1cupheavy cream (cold)
1tbsppowdered sugar
1tspvanilla extract
For the Strawberries
1 ½cupsfresh strawberries, hulled and halved
1tbspsugar
1tbspbalsamic vinegar
For the Balsamic Glaze
½cupbalsamic vinegar
1tbsphoney or maple syrup
Prepare the Meringue
1
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.
Macerate the Strawberries
2
Toss strawberries with sugar and balsamic vinegar in a bowl.
Let sit for 20–30 minutes to release juices and soften.
Make the Whipped Cream
3
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Chill until ready to use.
Make the Balsamic Glaze
4
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.
Assemble the Pavlova
5
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.
Tips & Notes
6
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.
Ingredients
For the Meringue
4large egg whites (room temperature)
1cupgranulated sugar
1tspwhite vinegar or lemon juice
1tspcornstarch
1tspvanilla extract
For the Toppings
1cupheavy cream (cold)
1tbsppowdered sugar
1tspvanilla extract
For the Strawberries
1 ½cupsfresh strawberries, hulled and halved
1tbspsugar
1tbspbalsamic vinegar
For the Balsamic Glaze
½cupbalsamic vinegar
1tbsphoney or maple syrup
Directions
Prepare the Meringue
1
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.
Macerate the Strawberries
2
Toss strawberries with sugar and balsamic vinegar in a bowl.
Let sit for 20–30 minutes to release juices and soften.
Make the Whipped Cream
3
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Chill until ready to use.
Make the Balsamic Glaze
4
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.
Assemble the Pavlova
5
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.
Tips & Notes
6
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.
