For the Meringue
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 3 large egg whites, at room temperature
- 1 teaspoon freshly squeezed lemon juice
For the Whipped Cream
- 1 ¼ cups cold heavy whipping cream
- ½ cup confectioners’ sugar, sifted
For the Strawberry Coulis
- 1 pound (500 grams) fresh or frozen strawberries, hulled and quartered
- ½ cup white sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 long strip of lemon rind (optional)
For Topping
- 1 pint fresh strawberries, hulled and halved
Step 1: Prepare the Oven and Pan
Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper and draw a 9-inch circle in the center. Turn the paper over so the pencil mark is underneath.
Step 2: Make the meringue
Whisk together ¼ cup of the sugar and the cornstarch in a small bowl.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining ¾ cup sugar, one spoonful at a time, and beat until the egg whites are glossy with stiff peaks (about 5 minutes).
Gently fold in the cornstarch mixture and lemon juice.
Spread a ¼-inch-thick layer of meringue to fill the circle on the parchment paper. Spoon or pipe the remaining meringue around the edge to create a raised border, making decorative swirls for an elegant finish.
Step 3: Bake the Meringue
Bake for 1 hour, then turn off the oven without opening the door. Let the meringue cool inside the oven for 30 minutes.
Step 4: Make the Strawberry Coulis
In a medium saucepan, combine the strawberries, sugar, lemon juice, and lemon rind (if using). Bring to a gentle simmer over medium heat, stirring regularly to dissolve the sugar. Simmer for about 10 minutes, or until the strawberries are soft and juicy.
Remove the lemon rind, and use an immersion blender to puree the mixture until smooth. If it’s too thick, add a spoonful or two of water. For an extra-smooth coulis, pass it through a fine-mesh sieve.
Refrigerate the coulis until ready to serve.
Step 5: Whip the Cream
In a clean mixing bowl, beat the heavy cream and sifted confectioners’ sugar until soft peaks form.
Step 6: Assemble the Pavlova
Gently transfer the meringue to a serving platter. Spread the whipped cream generously into the center of the meringue, letting it billow beautifully. Arrange the fresh strawberries on top, piling them high for a stunning presentation.
Step 7: Serve with Coulis
Just before serving, drizzle the strawberry coulis around the edges of the meringue, allowing some to drip slightly over the sides for a dramatic effect. Serve any extra coulis on the side for guests to spoon over their pavlova.
The strawberry coulis can be made a day ahead and kept in the refrigerator. It’s also delicious drizzled over ice cream, pancakes, or yogurt—so having a little extra is never a bad thing! Pavlova is also incredibly versatile. Sometimes I’ll add a thin layer of lemon curd below the whipped cream for a special treat, or i’ll substitute the coulis for melted chocolate… yum!
How delicious is that?
