Pavlova with Strawberry Whipped Cream

23 May

This past weekend was a long weekend. I had all these great plans. We were going to go shopping and the aquarium, have a bbq and I was going to bake yummy treats. It was going to be an awesome weekend. Then life stepped in and screwed everything up.

Little Miss and I got sick. It started slowly during the day on Friday and then there were fevers and aches and tummy aches. It was NOT the fun weekend I had planned. Saturday was beautiful outside and I don’t think I got off the couch for more than 5 minutes at a time.

Sick is for the winter. The cold dreary days when you can totally spend hours in front of the tv, cuddled under a giant blanket. Sick is NOT for the spring or summer. If you can wear flipflops outside the germs, viruses and other nasty nonsense better stay away.  (Don’t you wish life always listened to your logic?)

Needless to say, I didn’t get any of the fun stuff I had planned done. Boo. But next weekend, oh next weekend is going to be great. I’m heading down across the border for some SHOPPING!!! Trader Joe’s here I come. What’s your fav thing at Trader Joe’s right now?

This pavlova is so good. Light and airy, crispy and sweet with that marshmallowy centre. The strawberry whipped cream is both tasty and pretty. To me, this is a perfect summer dessert. You don’t need a lot of ingredients, a little time while it’s baking (which you can do ahead), some whipped cream and fresh fruit and you have a beautiful impressive dessert. A little note, I used pasteurized egg whites and they worked totally fine if you don’t have 6 egg whites lying around.

Pavlova – makes one 9 inch pavlova.

6 egg whites – room temp
1 1/2 c granulated sugar
1/4 tsp cream of tartar

Strawberry Whipped Cream

1/2 c whipping cream
2 tbs confectioners sugar
5 tbs strawberry puree*
1 tsp vanilla

Kiwi to garnish


Preheat oven to 250 F. Move oven rack to the middle position. Line a baking sheet with parchment paper. Draw a 9 inch circle in the centre. I always draw my circle in pencil and then flip the parchment over. This insures that you don’t end up with pencil on the underside on your pavlova. Spray parchment with non-stick spray.

Place egg whites in the bowl of an electric mixer with your whisk attachment. Beat egg whites on medium high until stiff peaks begin to form. Then add in your sugar a tablespoon at a time. Beat another 10 minutes. Add in your cream of tartar and mix one more minute.

Scoop egg whites on to your parchment paper filling in your circle. Flatten out with a spatula. Place in the oven for 1 hour or until it’s firm to the touch. Let cool before garnishing with whipped cream.

Strawberry Whipped Cream

With an electric mixer pour in your whipped cream. Beat on high until soft peaks form and then add in your vanilla and confectioners sugar. Beat until stiff peaks form and then add in your strawberry puree just until mixed.

Top pavlova with all the whipped cream and garnish with kiwi or any fresh fruit you choose.

* I pureed fresh strawberries in my magic bullet. If your strawberries are ripe and sweet I would probably skip adding in the confectioners sugar.

Pavolva – from Brown Eyed Baker


4 Responses to “Pavlova with Strawberry Whipped Cream”

  1. Dorothy @ Crazy for Crust May 23, 2012 at 12:11 pm #

    Two words: Cookie Butter. And salsa. And avocado. Oh, how I heart TJs. :) Glad you’re feeling better, and this pavlova is so pretty!

  2. lisa May 25, 2012 at 1:35 am #

    Your Pavlova looks wonderful – but please don’t refer to the fuzzy little green fruit as Kiwi’s – Kiwis are either New Zealanders (like me) or a flightless native Bird in NZ. The fruit is properly called a kiwi fruit. You’re conjuring up all kinds of odd images for those of us that live in the southern part of the planet! :)

    • Christina May 25, 2012 at 10:55 am #

      Good to know. I will forever now refer to them as Kiwi Fruit not Kiwis. :)

  3. Maureen @ Orgasmic Chef May 26, 2012 at 5:54 am #

    Kiwis probably tell you that they invented the pavlova when every Aussie will tell you it was made here. (huge pavlova rivalry)

    Love making pav and your strawberry cream sounds wonderful with it. We have pavlova fairly often because I make ice cream and well, there are all those egg whites left over. :)

    Yours is beautiful.

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