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Easy & Decadent Individual Strawberry Pavlovas Recipe

If you’re looking to wow your guests with a stunning dessert, I’ve found the perfect recipe for you! This gorgeous Strawberry Pavlova recipe was inspired by a cooking segment on Mary Berg’s “Mary Makes it Easy” tv show. These individual pavlovas are a perfect combination of decadence and simplicity, made with only a few ingredients and minimal hands-on effort. Though they require a long cooling time in the oven, the result is well worth the wait. Paired with fresh whipped cream and a luscious seasonal berry topping, this dessert is a sweet, light, and fresh way to end any meal in style.

Why you’re going to LOVE this recipe!

It’s quick to whip up! These impressive little pretty desserts only take a few minutes to whip up and get in the oven.

Only 3 ingredients are needed. The pavlovas themselves are made with only 3 ingredients – all of which I’m sure you have in your kitchen – egg whites, white sugar, and cornstarch (and a pinch of salt).

You can vary the toppings to fit the occassion – or use any seasonal fruit. Since it’s strawberry season, I topped this with some whipped cream and yummy strawberry sauce, but you can use any seasonal fruit, or you can switch it up with toppings like ice cream and chocolate fudge sauce!

How I discovered this recipe.

A few days ago, I was thinking about what I was going to cook for some friends who were coming over for dinner. My husband and I are currently trying to eat less sugar in our diet, so I was searching for a dessert option that was special but not loaded with sugar.

I sat down for a little cup of coffee and popped on the tv to watch a little bit of the “Mary Makes it Easy” show. She was featuring an individual pavola recipe, and I realized it was the perfect solution to my dessert dilemma!

What is pavlova?

Pavlova is a recipe named after a ballerina whose last name was Pavlova. It is a very light dessert that is essentially the same thing as meringue baked on a pie – except it is baked alone and allowed to cool very slowly.

The end result is a pavolva with a crispy crust with a soft and chewy center – almost like a marshmallow.

It’s made with mainly egg whites and sugar, so it does taste delightfully sweet – making it the perfect base for toppings like whipped cream and fruit.

Ingredients needed for this pavlova recipe:

  • 1/2 cup sugar – Regular white sugar is fine for this recipe.
  • 1/2 teaspoon cornstarch
  • 2 egg whites
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 1 cup whipping cream
  • Fresh strawberries or strawberry sauce for topping

Step by step instructions for individual pavlovas:

Pro Tip from Mary Berg

  • Before beginning this recipe, make sure your mixer bowl and beaters are extremely clean. You don’t want any tiny specks of things or even residue from your dishsoap to interfere with the beating of the egg whites. To clean your bowl and beaters well, wipe them down with a bit of white vinegar on a paper towel.
  1. Preheat oven to 250 degrees. Prepare a cookie sheet by lining it with parchment paper.
  2. In a small bowl, mix together the white sugar and cornstarch until it is well incorporated and there are no lumps of cornstarch.
  3. Seperate the egg whites from the yolk in a seperate bowl from the mixing bowl before putting the egg white into the mixing bowl. If even a speck of yolk gets into the egg white, don’t use that for this recipe. (Turn it into scrambled eggs for breakfast the next day -Ask me how I know!;)) Once the egg whites are safely in the mixing bowl, add 1/4 teaspoon kosher salt and turn on the stand mixer with the whisk attachment. Beat until the eggs become frothy.
  4. Once they are frothy, slowly add in the sugar mixture about 1 tablespoon at a time. Slow the mixer down when you add it, and then speed it up to beat it in well. Once all the sugar mixture is beaten in, add in the vanilla and beat until it becomes glossy, and forms a peak on the end of the beater when it is pulled up. Be carefully not to overbeat or your pavlovas will dry out and crack.
  1. Using a spatula, drop the batter onto the parchment lined cookie sheets in 4 individual circle shapes. Don’t overthink this! Just make it rustic and swirl them a bit in a circle, and use the end of your spatula to press a bit of a depression in the middle (like a little “bowl” for the topping to come later.)
  2. Place in the 250 degree oven for 60 minutes. DO NOT OPEN THE OVEN AT ALL TO PEAK IN AT THEM!! Once the 60 minutes has passed, do not open the oven, but shut off the oven. Let the pavlovas sit in the oven until completely cool – about 6-8 hours. This will prevent them from cracking and weeping.

How to assemble Strawberry Pavlovas

These strawberry pavlovas have 3 parts:

  • The individual pavlovas
  • Whipped Cream
  • Strawberry Sauce – You can make a cooked strawberry sauce that I did, or you can slice strawberries and sprinkle them with sugar to make a cold strawberry sauce.

To prepare this pavlova dessert for guests, I baked and cooled them the day before and put them in a lidded container and set them on the countertop. I also prepared the whipping cream and strawberry sauce and put it in the fridge.

You can certainly use canned whipping cream for convenience if you’d like, but I whipped up the whipping cream with just a little vanilla and no additional sugar – and it was wonderful on top of this sweet pavlova.

Here’s a tip for whipping cream fast: Put your mixing bowl and whisk in the freezer and get it really cold before whipping cream. It will make it whip up so much faster!

When it is time to assemble the pavlovas right before dessert time,

  1. Place the individual pavlova on a dessert plate.
  2. Top it with whipping cream.
  3. Add strawberry sauce, with a fresh strawberry for garnish.

Other Yummy Strawberry Recipes:

  • I served this incredibly delicious strawberry bread for a mid-morning snack the day my son got married. It brings back great memories – and everyone loved it.
  • We loved it when our Grandma made this recipe for strawberry jello pie. I still remember loving it when she’d call to tell us it was ready!
  • Buttermilk strawberry muffins are so delicious, you’re going to think you got them from a fancy baker.
  • Vanilla strawberry cake is our family favorite birthday cake topped with a fresh strawberry icing. It’s perfect for a celebration.

Pin this to remember it later

Individual strawberry pavlova recipe on a serving plate.

Individual Strawberry Pavlovas

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 25 minutes

These individual pavlovas are a perfect combination of decadence and simplicity, made with only a few ingredients and minimal hands-on effort. Though they require a long cooling time in the oven, the result is well worth the wait. Paired with fresh whipped cream and a luscious seasonal berry topping, this dessert is a sweet, light, and fresh way to end any meal in style.

Ingredients

  • 1/2 cup sugar – Regular white sugar is fine for this recipe.
  • 1/2 teaspoon cornstarch
  • 2 egg whites
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 1 cup whipping cream
  • Fresh strawberries or strawberry sauce for topping

Instructions

  1. Preheat oven to 250 degrees. Prepare a cookie sheet by lining it with parchment paper.
  2. In a small bowl, mix together the white sugar and cornstarch until it is well incorporated and there are no lumps of cornstarch.
  3. Seperate the egg whites from the yolk in a seperate bowl from the mixing bowl before putting the egg white into the mixing bowl. If even a speck of yolk gets into the egg white, don’t use that for this recipe. (Turn it into scrambled eggs for breakfast the next day -Ask me how I know!;)) Once the egg whites are safely in the mixing bowl, add 1/4 teaspoon kosher salt and turn on the stand mixer with the whisk attachment. Beat until the eggs become frothy.
  4. Once they are frothy, slowly add in the sugar mixture about 1 tablespoon at a time. Slow the mixer down when you add it, and then speed it up to beat it in well. Once all the sugar mixture is beaten in, add in the vanilla and beat until it becomes glossy, and forms a peak on the end of the beater when it is pulled up. Be carefully not to overbeat or your pavlovas will dry out and crack.
  5. Using a spatula, drop the batter onto the parchment lined cookie sheets in 4 individual circle shapes. Don’t overthink this! Just make it rustic and swirl them a bit in a circle, and use the end of your spatula to press a bit of a depression in the middle (like a little “bowl” for the topping to come later.)
  6. Place in the 250 degree oven for 60 minutes. DO NOT OPEN THE OVEN AT ALL TO PEAK IN AT THEM!! Once the 60 minutes has passed, do not open the oven, but shut off the oven. Let the pavlovas sit in the oven until completely cool – about 6-8 hours. This will prevent them from cracking and weeping.

How to assemble Strawberry Pavlovas

These strawberry pavlovas have 3 parts:

  • The individual pavlovas
  • Whipped Cream
  • Strawberry Sauce – You can make a cooked strawberry sauce that I did, or you can slice strawberries and sprinkle them with sugar to make a cold strawberry sauce.

To prepare this pavlova dessert for guests, I baked and cooled them the day before and put them in a lidded container and set them on the countertop. I also prepared the whipping cream and strawberry sauce and put it in the fridge.

You can certainly use canned whipping cream for convenience if you’d like, but I whipped up the whipping cream with just a little vanilla and no additional sugar – and it was wonderful on top of this sweet pavlova.

Here’s a tip for whipping cream fast: Put your mixing bowl and whisk in the freezer and get it really cold before whipping cream. It will make it whip up so much faster!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 123mgCarbohydrates: 36gFiber: 0gSugar: 35gProtein: 4g

Did you make this recipe?

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