Pioneer Woman Best Strawberry Pavlova

Pioneer Woman best strawberry pavlova turns crisp egg white meringue, whipped cream and fresh strawberries into a marshmallowy spring dessert in 4 hours 15 minutes. This make-ahead strawberry dessert idea fits Easter, Mother's Day and summer gatherings, since the meringue bakes low and slow on one sheet pan.

Add the sugar to the egg whites a few tablespoons at a time, because rushing it keeps the meringue from turning stiff and glossy. Dump it in all at once and the whites stay grainy and can weep in the oven.

Stirring cornstarch into the sugar gives the meringue its soft, marshmallow center under a crisp shell. Folding vanilla yogurt into the whipped cream adds a light tang, so it doesn't taste flat next to the sweet berries.

Pioneer Woman Best Strawberry Pavlova

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

2

hours 

15

minutes

Calories

560

kcal

A crisp meringue shell gives way to a soft, marshmallow-like center under billowy whipped cream. Berries tossed with sugar and lemon zest pile on top for a juicy, bright finish.

Ingredients

• 1 3/4 c. granulated sugar, divided
  

• 2 tbsp. cornstarch
  

• 6 large egg whites, room temperature
  

• 2 tsp. lemon zest, plus 2 tsp. fresh lemon juice, divided
  

• 2 tsp. vanilla extract
  

• 1/2 tsp. salt
  

• 3 c. halved or quartered strawberries
  

• 2 c. heavy whipping cream
  

• 1/4 c. whole milk vanilla yogurt
  

Directions

• Mix the sugar: Stir together 1 1/2 cups of the sugar and the cornstarch in a medium bowl, then set it aside. Keeping the cornstarch mixed in evenly is what gives the center its soft texture.
• Beat the egg whites: Beat 6 egg whites, 2 teaspoons lemon juice, vanilla extract and the salt on medium speed until frothy, 1 to 2 minutes. Then raise the speed to medium-high.
• Build the meringue: Add the sugar mixture a few tablespoons at a time, beating for 6 to 8 minutes. It's ready when the peaks stand straight up, stiff and glossy.
• Shape the pavlova: Preheat the oven to 225°F and line a rimmed baking sheet with parchment paper. Spoon the meringue into the center and spread it into a 10-inch circle with a slight dip in the middle.
• Bake and cool: Bake for about 2 hours 15 minutes, until crisp. Then turn off the oven and let the pavlova cool on the pan inside for about 2 hours.
• Prep the strawberries: Stir together 3 cups halved or quartered strawberries, 2 tablespoons of the remaining sugar and 2 teaspoons lemon zest in a medium bowl. Set them aside while you whip the cream.
• Whip the cream: Beat 2 cups heavy cream with the remaining 2 tablespoons sugar on medium speed until soft peaks form, about 2 minutes. Then gently fold in 1/4 cup vanilla yogurt.
• Top and serve: Spread the whipped cream over the cooled pavlova. Pile the strawberries on top and serve right away.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Nordic Ware half sheet pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use other fruit on top?

Raspberries, blueberries or sliced kiwi all work well here. Toss them with a little sugar like the strawberries so they release some juice.

Can I make the meringue ahead of time?

Yes, the baked meringue can sit uncovered in the turned-off oven overnight, or in an airtight container at room temperature for a day. Add the cream and berries only right before serving.

How long does assembled pavlova keep?

It's best eaten within a few hours of topping, since the cream softens the shell. Leftovers will keep in the fridge overnight, but the meringue turns chewy and soft.

Can I use a hand mixer instead of a stand mixer?

A hand mixer works fine, it just takes a little longer to reach stiff peaks. Keep the speed at medium-high and add the sugar slowly.

Why is my meringue weeping or sticky?

Usually the sugar went in too fast or wasn't fully dissolved, so rub a pinch of the meringue between your fingers to check for grit. Humid days can also make it sticky, so bake on a dry day.