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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsFor the Meringue
4 large egg whites (room temperature)
1 cup granulated sugar
1 tsp white vinegar or lemon juice
1 tsp cornstarch
1 tsp vanilla extract
For the Toppings
1 cup heavy cream (cold)
1 tbsp powdered sugar
1 tsp vanilla extract
For the Strawberries
1 ½ cups fresh strawberries, hulled and halved
1 tbsp sugar
1 tbsp balsamic vinegar
For the Balsamic Glaze
½ cup balsamic vinegar
1 tbsp honey 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
4 large egg whites (room temperature)
1 cup granulated sugar
1 tsp white vinegar or lemon juice
1 tsp cornstarch
1 tsp vanilla extract
For the Toppings
1 cup heavy cream (cold)
1 tbsp powdered sugar
1 tsp vanilla extract
For the Strawberries
1 ½ cups fresh strawberries, hulled and halved
1 tbsp sugar
1 tbsp balsamic vinegar
For the Balsamic Glaze
½ cup balsamic vinegar
1 tbsp honey 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.
Strawberry Balsamic Pavlova
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