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Strawberry Pavlova

Strawberry Pavlova

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5 from 1 review

Today’s recipe is extra special—both because it’s my birthday and because I’m sharing a dessert inspired by the famous Key Biscayne pavlova! This cloud-like treat has a crisp meringue shell, a soft, marshmallowy center, and just the right crunch from walnuts. It’s festive, light, and the perfect way to celebrate life’s sweet moments.

  • Total Time: 1 hour 25 minutes
  • Yield: 7 1x

Ingredients

Units Scale

For the Pavlova

  • 4 egg whites, at room temperature
  • 1 cup sugar (200g)
  • 1 cup walnuts, chopped

For the Toppings

Instructions

  1. Make (or buy) the dulce de leche. This takes 40 minutes (plus warm-up time) in the Instant Pot. It then needs to cool completely. Prepare this the day before OR have store-bought ready. The dulce de leche NEEDS to be at room temperature so it spreads more easily.

  2. Preheat and prep. Preheat your oven to 285°F. Line a baking sheet with parchment paper. Using a plate or cake pan as a guide, lightly trace a 5-inch circle on the parchment, then flip it over so the pencil mark faces down. This recipe will make either seven individual pavlovas, each 5 inches in diameter, or one large rectangular pavlova.

  3. Whip the egg whites. In a clean, grease-free mixing bowl (no water either!), beat the egg whites on medium speed until soft peaks form.

  4. Add sugar gradually. Add the sugar one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved (about 6–8 minutes). Rub a little between your fingers—if it feels gritty, keep mixing.

  5. Fold in the walnuts. Gently fold in the chopped walnuts until just combined. Too much and your meringue will deflate.

  6. Shape the pavlova. Spoon the meringue onto your prepared circles and use a spatula to spread it out. 1 large rectangle OR seven individual 5-inch circles.

  7. Bake low and slow. Place in the oven and bake for 1 hour. Turn off the oven and let the pavlova cool completely inside. Do NOT open the door! This helps prevent cracks.

  8. Make the whipped cream. In a chilled bowl, beat the heavy cream until soft peaks form.

  9. Slice your strawberries.

  10. Assemble. Carefully transfer the cooled pavlova base to a serving plate. Spread the dulce de leche first. Be careful not to press too hard, as this can cause the pavlova to crack. Next, add the whipped cream to the center, then top generously with sliced strawberries.

  11. Serve and enjoy! Slice gently with a sharp knife and serve right away. Pavlova is best enjoyed the day it’s made.

Find it online: https://www.amysnutritionkitchen.com/strawberry-pavlova/

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