I love a pavlova. This one is topped with balsamic-macerated strawberries, which are absolutely delicious on their own—but paired with soft whipped cream and perfectly baked vanilla meringue? Unreal. I’ve made a persimmon pavlova and a pomegranate pavlova before, both are amazing when their seasons hit, but for this spring/summer version it’s all about the strawberries.
Pavlovas are one of those desserts that’s a total showstopper and so impressive when served, but are pretty simple to make. The key skill is getting the meringue right. Once you’ve got the basic method and a few essential tips down, you’re golden. And, if strawberries aren’t in season—or just not your vibe—swap in whatever fruit you like. Peaches, figs or raspberries are all excellent options. Pavlovas are pretty versatile, but I do recommend you try the balsamic strawberries at least once. They’re seriously that good.
The key skill is getting the meringue right. Once you’ve got the basic method and a few essential tips down, you’re golden.
Why You’ll Love These Mini Pavlovas topped with Balsamic Macerated Strawberries
Crispy on the outside, and soft and marshmallowy on the inside—these vanilla pavlovas are dreamy on their own, but topped with the balsamic macerated strawberries and the softly whipped cream? Incredible!
The strawberries are diced and tossed with balsamic vinegar and sugar, creating a tangy-sweet syrup that goes so well with the sweet vanilla meringue. It’s a simple, impressive dessert that’s surprisingly easy to make—and the best part? You can prep the meringue a day ahead and just top it right before serving.
Ingredients You’ll Need to Make These Pavlovas
For the Vanilla Meringues:
- 4 egg whites (145g) – You want the egg whites to be at room temperature. It’ll help them whip up much easier.
- 1 cup granulated sugar (200g) – Standard white sugar works great, but if you have extra-fine sugar, even better—it dissolves more quickly. I wouldn’t recommend using brown sugar or cane sugar for this. They are slightly acidic and will slightly change the texture of the finished meringue.
- 1 tsp white vinegar – This adds a touch of acid to help stabilize the egg whites. You can also use ½ tsp cream of tartar or a splash of lemon juice. Acid keeps the meringue from collapsing during baking and helps prevent it from splitting while whipping. I like white vinegar because it’s neutral and I always have it on hand.
- 2 tsp cornstarch – The cornstarch will also give the egg whites some structure, but more importantly it will help to keep the center of the meringues soft and marshmallowy. Exactly what you want in a pavlova!
- 1 tsp vanilla extract – Or swap in vanilla paste or ½ a scraped vanilla bean for some serious vanilla flavor.
For the Balsamic Strawberries and Cream:
- ¾ lb strawberries – Clean and dice the berries. Feel free to swap in any berry you like, or even use peaches or plums if they’re in season.
- 3 tbsp sugar – A little sugar helps draw out the juices and creates a light syrup as the fruit macerates.
- 3 tbsp balsamic vinegar – Get a good quality balsamic vinegar for this. The balance of sweet and tart goes so well with the fresh berries.
- Pinch of salt – To help balance everything out.
- 1 cup heavy whipping cream
How to Make Pavlova with Balsamic Strawberries
Make the Meringue
- Preheat your oven to 350°F.
- In a stand mixer (or using a hand mixer), whip the egg whites just until frothy.
- Slowly add in your sugar and continue whipping until you reach stiff peaks and the sugar is fully dissolved. (Rub a dab between your fingers to check—if it still feels gritty, keep whipping.)
- Sift in the cornstarch, then add the vinegar and vanilla. Gently fold everything together, being careful not to deflate the egg whites.
- On a parchment-lined baking sheet, spoon the meringue into 4 equal rounds and shape into rough disks, with a slight dip in the center for the toppings. (Or go big and make one large pavlova.)
- Place the tray in the oven and immediately lower the heat to 200°F. Bake for 90 minutes, then turn off the oven and leave the pavlovas inside to cool completely—at least 5 hours or overnight. No peeking! You want to make sure that you don’t open the oven once your pavlovas are in there. You want to keep a consistent temperature to make sure your pavlovas cook properly and don’t deflate.
Macerate the Strawberries
When you’re getting ready to serve, toss the diced strawberries with sugar, balsamic vinegar, and a pinch of salt. Let them sit at room temperature for around 20 minutes or so. The vinegar, sugar and berries creates a light syrup that’s perfect for spooning over meringue.
Whip the Cream and Assemble
- Whip the heavy cream to soft peaks—just enough to hold its shape without going stiff.
- To serve, spoon whipped cream onto each pavlova, top with plenty of balsamic macerated strawberries, and drizzle over the juice that’s collected in the bowl. Add another dollop of whipped cream if ya like, then serve right away!
Some Tips and Techniques for Making a Meringue
Whipping The Egg Whites
First, make sure your egg whites are at room temperature and absolutely free of any egg yolk. Even a tiny bit of fat or oil will stop them from whipping properly, so be extra careful when separating your eggs. The same goes for your mixing bowl—it needs to be totally clean and dry. Other than that, all you need is a stand mixer or a handheld mixer, and you’re on your way to meringue heaven.
Baking The Meringue
One crucial tip: once the pavlova goes into the oven, do not open the door. Seriously. You need to keep the temperature steady so the meringue cooks evenly and doesn’t collapse. Once it’s in, leave the oven closed until the pavlova has completely cooled—at least 5 hours, or even overnight. This low and very slow bake creates a crispy exterior on the meringue while keeping the center soft with an almost marshmallowy texture. Your patience will be rewarded.
My Tips for Success
- Room temp egg whites whip better and give the meringue more volume.
- Low and slow baking is key—don’t rush the cool-down or the pavlova can collapse. Once you put the pavlovas in the oven, that door stays closed until they are fully cooled. No peeking!
- Don’t skip the salt in the berries—just a little, it brings out all their berry flavor.
- You can totally make the meringues a day ahead. Store them in an airtight container at room temp (not in the fridge!).
Frequently Asked Questions
Can I make pavlova ahead of time?
Yes! The meringues can be made a day before and stored in an airtight container at room temperature. Just add the toppings right before serving.
Can I use other fruit?
Absolutely. Blackberries, cherries, figs, or sliced stone fruit, like peaches or plums, also pair beautifully with the balsamic vinegar. Just keep the proportions similar.
Can I make one large pavlova instead of minis?
Yes! Just shape it into one big disk and bake as directed. The bake time and cooling stay the same.
Some Other Pavlova and Dessert Recipes to try:
Persimmon Pavlova
This light and airy persimmon pavlova features a crisp vanilla meringue, soft whipped cream, and fresh fruit like raspberries and blueberries. A stunning dessert for any occasion!
Panna Cotta
Creamy vanilla panna cotta topped with fresh raspberries, blood orange juice and chopped pistachios.
Pears Belle Helene
Delicious poached pears covered in a salted dark chocolate sauce, toasted almonds, flaky salt and served with vanilla ice cream
Italian Pear and Almond Cake
This Italian pear and almond cake is simple to make and so, so delicious. Topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
Pomegranate Pavlova
A classic vanilla pavlova topped with whipped cream and lots and lots of fresh pomegranate. Perfectly sweet and tart!
Did you make this recipe?
Did you try this Strawberry Balsamic Pavlova recipe? Leave a comment and star-rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Pavlova with Balsamic Strawberries Recipe
Equipment
- Stand or Handheld Mixer - to whip egg whites and cream
- Baking Tray
Ingredients
For the Vanilla Meringue:
- 4 egg whites (145g) at room temperature
- 1 cup sugar (200g) white granulated sugar, extra fine
- 1 tsp white vinegar or lemon juice, or 1/2 tsp cream of tartar
- 2 tsp cornstarch
- 1 tsp vanilla extract
The Strawberry Balsamic and Whipped Cream Topping:
- ¾ lb strawberries cleaned and diced
- 3 tbsp sugar
- 3 tbsp balsamic vinegar
- pinch salt
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F.
- Whip the egg whites until frothy. Slowly add the sugar and continue to whip until the meringue forms stiff peaks and the sugar is fully dissolved. (Rub a bit between your fingers—if you still feel sugar granules, keep whipping.)
- Sift in the cornstarch, then add the vinegar and vanilla. Gently fold to combine.
- On a parchment-lined baking sheet, dollop the meringue into 4 equal rounds and shape into rough disks. (You can also make one large pavlova if ya like.)
- Place tray in the oven, immediately reduce heat to 200°F. Bake for 90 minutes, then turn off the oven and let the meringues cool completely inside the oven - at least 5 hours or overnight.
- When you're ready to eat, toss the strawberries with sugar, balsamic vinegar, and a pinch of salt. Let them macerate while you whip the cream to soft peaks.
- To serve, spoon whipped cream onto each meringue, then pile on the strawberries and their juices. Eat right away!
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Pavlova with Balsamic Strawberries
thanks for the great article, keep up the good work