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Light and Fluffy Strawberry Pavlova Recipe with Easy Chantilly Cream

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A simple yet elegant dessert featuring a crisp and airy meringue base topped with silky Chantilly cream and fresh strawberries, perfect for spring and summer gatherings.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (superfine preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 7-inch (18cm) circle on the parchment and flip it over so pencil marks don’t touch the meringue.
  2. In a clean, dry bowl, whisk 4 egg whites at medium speed until soft peaks form (about 3-4 minutes).
  3. Increase mixer speed to high and add 1 cup granulated sugar one tablespoon at a time, beating well after each addition until glossy and stiff peaks form (7-10 minutes).
  4. Gently fold in 1 teaspoon white vinegar, 1 teaspoon cornstarch, and 1/2 teaspoon vanilla extract using a spatula.
  5. Spoon the meringue onto the parchment circle and spread evenly, building a slight well in the center.
  6. Bake for 1 hour and 15 minutes until dry to the touch and pale. Avoid opening the oven door during baking.
  7. Turn off oven and leave meringue inside to cool completely, ideally overnight or at least 2 hours.
  8. Just before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
  9. Transfer pavlova to a serving plate, spoon Chantilly cream into the center, and top with sliced fresh strawberries. Garnish with mint leaves if desired.

Notes

Use room temperature egg whites for better volume. Add sugar gradually to avoid grainy texture. Bake low and slow to prevent browning and cracking. Cool pavlova slowly in the oven to avoid cracks. Whip cream to soft peaks and avoid overwhipping. Assemble just before serving to keep meringue crisp. Pavlova can be baked up to 2 days ahead and stored in an airtight container at room temperature.

Nutrition

Keywords: pavlova, strawberry pavlova, Chantilly cream, meringue dessert, light dessert, summer dessert, easy pavlova recipe

Find it online: https://lucydishes.com/light-and-fluffy-strawberry-pavlova-recipe-with-easy-chantilly-cream/