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Strawberry Pavlova - Alex Guarnaschelli

Strawberry Pavlova

Course: Dessert
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  • 3 pints fresh strawberries hulled,sliced
  • 2 tbsp strawberry jam
  • Juice & zest from 1 large lemon
  • ¼ cup dark brown sugar
  • 1 tsp cinnamon
  • 1 cup sugar
  • 2 tsp cornstarch
  • 4 large egg whites preferably at room temperature
  • ½ tsp cream of tartar
  • Nonstick spray
  • Whipped cream


  • In a medium bowl, mix the strawberries, jam, a light layer of zest, lemon juice, brown sugar & cinnamon. Mix. Refrigerate.
  • Remove all racks from the oven except for the one closest to the top. Preheat oven to 275F.
  • In a medium bowl, mix the sugar & cornstarch. In the bowl of the food processor fitted with the whisk, whip the egg whites & cream of tartar high speed until the egg whites hold their shape & the whisk leaves traces in the whites, 3-5 minutes. Put the mixer on medium speed & add the sugar mixture, tablespoon by tablespoon. After 3-5 additional minutes of medium speed whipping, the meringue should be firm & glossy.
  • Spoon the meringue in a large “round” mountain about 3 inches high in the center of a baking sheet fitted with parchment coated with nonstick spray. Place the tray in the oven & bake for about 30 minutes or until light brown. Rotate tray bake 5-10 minutes more. While it should still have a moist (and somewhat goopy) center, the exterior should be firm and crusty. Cool.
  • Spoon the fruit & juices on the bottom of a serving platter & gently place the meringue on top. Garnish with a few mint or basil leaves, if you want. Serve with unsweetened whipped cream on the side. Or sorbet or ice cream.....