I made my first pavlova for a dinner party where I needed a dessert that looked impressive but left me free to cook everything else. Whipping egg whites with sugar into stiff peaks and baking the meringue took patience, but the oven did the work for 90 minutes while I handled the rest of the meal. Once cooled, I spread mint-folded whipped cream over the top and covered it in fresh strawberries. Everyone assumed it took hours.
Letting the meringue cool gradually inside the oven prevents cracking and keeps the center marshmallow-soft while the outside stays crisp. The heavy cream, whipped and folded with finely chopped fresh mint leaves, sits on top like a cloud. The strawberries finish it with color and tartness that the sweet meringue needs.
My Personal Tips for a Successful Pavlova
Whip the Egg Whites Properly
Start with room-temperature egg whites in a clean, dry bowl. Any trace of fat or yolk prevents the whites from reaching stiff peaks. 
Whip on medium speed until foamy, then increase to high and add sugar gradually.
The meringue is ready when it holds a stiff peak that does not droop and feels smooth between your fingers, not gritty. Gritty meringue means the sugar has not dissolved fully, which can cause weeping during baking.
Cool the Meringue Slowly
After baking, turn off the oven and leave the meringue inside with the door slightly open. Rapid temperature changes cause the meringue to crack and collapse. A slow cool over an hour or more keeps the structure intact.
Do not add the whipped cream or strawberries until the meringue is completely cool. Warm meringue will melt the cream on contact and turn the whole dessert into a soggy pile.
Strawberry and Mint Pavlova
- Total Time: 120 minutes
- Yield: Serves 8
Description
An elegant dessert with a multitude of beautiful textures, enjoy the crunch of meringue, the fluffiness of whipped cream, and the sweet juiciness of the strawberries with a hint of mint on top.
Ingredients
For the pavlova
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1/2 tsp vanilla extract
For the topping
- 1 cup (240 ml) heavy cream
- 1 tbsp powdered sugar
- 2 tbsp fresh mint leaves, finely chopped
- 2 cups (300 g) fresh strawberries, hulled and halved
Instructions
Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form. Begin adding the sugar gradually, one spoonful at a time, while continuing to beat. The mixture should become thick and glossy, with stiff peaks.
Fold in the cornstarch, vinegar, and vanilla extract. The mixture should hold its shape.
Spoon the meringue onto the prepared baking sheet and shape into a round about 8 inches wide, slightly higher at the edges and lower in the center.
Bake for 1 hour and 15 minutes. Turn off the oven and leave the pavlova inside with the door slightly open until completely cooled.
Whip the heavy cream with powdered sugar until soft peaks form.
Fold in the finely chopped mint.
Transfer the cooled pavlova to a serving plate.
Spread the mint cream across the center.
Arrange strawberries over the top.
Serve shortly after assembling.
Notes
Egg whites must be completely free of yolk or fat to whip properly.
Adding sugar slowly helps stabilize the meringue and prevents collapse.
Cooling the pavlova in the oven reduces cracking.
Assemble just before serving to prevent the meringue from softening too much.
If strawberries are very tart, a small amount of sugar can be mixed in before topping.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30
- Sodium: 40
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Frequently Asked Questions
Can I make the meringue ahead of time?
Yes. The baked and cooled meringue keeps in an airtight container at room temperature for up to two days. Do not refrigerate it, as moisture in the fridge softens the exterior. Add the cream and strawberries just before serving.
Why fold mint into the cream?
Finely chopped fresh mint leaves folded into the whipped heavy cream add a subtle herbal note that balances the sweetness of the meringue and fruit. It keeps the dessert from tasting one-dimensional. Fold gently so the cream stays light.
Can I use frozen strawberries?
Fresh strawberries are better for topping a pavlova because they hold their shape and do not release excess liquid. Frozen strawberries thaw into a soft, wet mess that soaks into the meringue and dissolves the crisp exterior.
Whipped this up for a family BBQ last weekend. The mint with strawberries was such a refreshing combo!! Thank YOU!
Made this pavlova for my sister’s birthday brunch and it was a ginormous hit!
Substituted lemon juice with apple cider vinegar for a tangier pavlova, which balanced the sweetness nicely. Mint and strawberries rule!
I add a tiny pinch of salt to the egg whites while whipping. Also, chill the whisk and bowl for the cream topping first.