Strawberry Pavlova Roulade Recipe

The Strawberry Pavlova Roulade Recipe is truly a showstopper dessert that combines the crisp, airy texture of meringue with the luscious creaminess of whipped cream and the bright, juicy flavor of fresh strawberries. This elegant roulade is perfect for any occasion, whether you’re hosting a summer gathering or simply craving a sweet, impressive treat. From its golden, delicate meringue shell to the fresh fruit nestled inside, every bite bursts with delightful contrasts in texture and flavor that will have you coming back for more.

Ingredients You’ll Need

This recipe uses simple yet essential ingredients that each play a key role in achieving that perfect balance of flavor, texture, and color. From the crisp meringue base to the fresh strawberry topping, every component is vital for making this dessert truly unforgettable.

• 4 large egg whites: Crucial for creating the light, airy meringue that forms the roulade’s structure.
• 1 cup granulated sugar: Adds sweetness and helps stabilize the meringue for that glossy finish.
• 1 teaspoon vanilla extract: Provides a subtle, warm flavor that complements the strawberries perfectly.
• 1 teaspoon cornstarch: Helps give the meringue its tender interior and crisp exterior.
• 1 teaspoon white vinegar: Adds stability and helps maintain the meringue’s shape during baking.
• 1 cup heavy cream: Whipped to create a rich, fluffy filling.
• 2 tablespoons powdered sugar: Sweetens the cream without weighing it down.
• 1 teaspoon vanilla extract (for cream): Enhances the whipped cream’s flavor for a more decadent bite.
• 2 cups fresh strawberries, hulled and sliced: The star fruit, providing juiciness and a pop of vibrant color.
• 2 tablespoons strawberry jam (optional): Adds extra sweetness and a layer of fruity richness inside the roulade.

How to Make Strawberry Pavlova Roulade Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Then line a 9×13-inch baking sheet with parchment paper. This step ensures your meringue will bake evenly and won’t stick, setting you up for an easy roll later.

Step 2: Whip the Egg Whites

In a large, completely clean bowl, beat the egg whites until soft peaks form. This is the foundation for that beautifully airy meringue. Add the granulated sugar very gradually—one tablespoon at a time—while continuing to beat. This slow addition is key to achieving stiff, glossy peaks that hold their shape perfectly.

Step 3: Add Flavor and Stability

Once you have stiff peaks, gently fold in the vanilla extract, cornstarch, and white vinegar. Each of these ingredients plays a critical role: the vanilla for warm flavor, cornstarch for a tender yet firm texture, and vinegar to keep your meringue stable during baking.

Step 4: Bake the Meringue

Spread the meringue evenly over your prepared baking sheet, smoothing the top with a spatula. Bake for 20 to 25 minutes until the meringue turns a lovely golden shade and feels firm to the touch. Then, allow it to cool completely in the pan—that patience will pay off later.

Step 5: Whip the Cream

While the meringue cools, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This whipped cream will be the luscious filling that balances the crisp meringue and fresh strawberries beautifully.

Step 6: Assemble the Roulade

With the meringue fully cooled, carefully peel it off the parchment paper and place it on a large sheet of wax paper. Spread the whipped cream evenly over the surface, leaving a small border around the edges to prevent overflow when rolling. Scatter the sliced strawberries and dot with strawberry jam if you’re using it for extra fruity sweetness.

Step 7: Roll and Chill

Using the wax paper as your guide, gently roll the meringue from one short side to the other, lifting carefully to maintain its shape. Transfer the roulade to a serving platter, making sure the seam side is down for a neat presentation. Chill if you prefer it firmer before serving.

Step 8: Serve and Enjoy!

Garnish the roulade with extra whipped cream and fresh strawberries for an eye-catching finish. Slice and serve immediately to enjoy the perfect combination of crispy meringue, fluffy cream, and juicy fruit at its best.

How to Serve Strawberry Pavlova Roulade Recipe

Garnishes

Fresh mint leaves add a lovely herbal note and vibrant green contrast, while a dusting of powdered sugar enhances the delicate sweetness. For an extra touch of indulgence, drizzle with a little melted white chocolate or scatter some toasted coconut flakes on top.

Side Dishes

This roulade pairs wonderfully with light sides like a mixed berry salad or a refreshing citrus sorbet. A glass of sparkling rosé or chilled prosecco can also elevate the experience with their bright, effervescent notes.

Creative Ways to Present

Try slicing and serving individual roulade pieces layered with additional fresh berries on decorative dessert plates. For a fun twist, turn it into bite-sized roulade pinwheels as finger food at parties or drizzle raspberry coulis artistically around each slice for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Because the pavlova roulade is delicate, it’s best stored in the refrigerator, covered with plastic wrap or in an airtight container. Consume within 1 to 2 days to enjoy the meringue’s texture before it begins to soften.

Freezing

Freezing the roulade is not recommended as the whipped cream and fresh strawberries lose their texture and freshness when thawed. If you wish to freeze, prepare the meringue shell separately and assemble just before serving.

Reheating

This dessert is best served chilled and shouldn’t be reheated. Warming it would melt the cream and impact the crispness of the meringue, so always enjoy it fresh for the best experience.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for the best texture and flavor, frozen strawberries can be used if thawed and drained well to avoid excess moisture that could soften the meringue.

What if I don’t have cornstarch?

Cornstarch helps stabilize the meringue and keep it tender. If you don’t have any, you can try substituting with an equal amount of potato starch or just omit it, but expect a slightly different texture.

Can this roulade be made vegan?

Meringue relies heavily on egg whites, so making a vegan version requires aquafaba (chickpea water) as a substitute, but the texture and stability might differ. Vegan whipped cream alternatives can be used for the filling.

How can I make the roulade more decorative?

Add colorful edible flowers, drizzle chocolate sauce, or sprinkle chopped nuts like pistachios on top to create an even more stunning presentation for any occasion.

Is it possible to make the meringue base ahead of time?

Yes, you can prepare and bake the meringue up to a day in advance. Store it airtight at room temperature, then proceed with whipping the cream and assembling just before serving for the freshest roulade.

Final Thoughts

If you’re looking for a dessert that’s both stunning and delicious, you must give this Strawberry Pavlova Roulade Recipe a try. It’s the perfect way to celebrate fresh strawberries and indulge in a dessert that feels fancy but is surprisingly easy to make. Once you master this roulade, you’ll have a go-to recipe that impresses all year round, brightening gatherings and satisfying sweet cravings with every bite.

Strawberry Pavlova Roulade Recipe

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• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Pavlova Roulade is a delightful dessert featuring a light and crisp meringue rolled with whipped cream and fresh strawberries. Perfectly golden and glossy, the pavlova layer is baked to a tender crunch and combined with sweetened cream and juicy berries to create an elegant and refreshing treat ideal for any occasion.

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Ingredients

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Meringue

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar

Whipped Cream Filling

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Fruit Topping

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons strawberry jam (optional)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper to prevent sticking and to aid in even baking of the meringue.
2. Prepare Meringue: In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks develop. Then gently fold in the vanilla extract, cornstarch, and white vinegar to stabilize the meringue.
3. Shape and Bake Meringue: Spread the meringue mixture evenly over the prepared baking sheet, smoothing the surface with a spatula to create an even layer. Bake for 20 to 25 minutes, or until the meringue is golden and feels firm to the touch. Allow it to cool completely in the pan to maintain shape.
4. Whip the Cream: In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and fluffy texture perfect for rolling.
5. Prepare for Rolling: After the meringue has fully cooled, carefully peel it off the parchment paper and transfer it onto a large sheet of wax paper which will help in rolling the pavlova without breaking it.
6. Assemble the Roulade: Evenly spread the whipped cream over the meringue, leaving a small border around the edges to prevent spillage. Arrange the sliced strawberries evenly over the cream and optionally spread strawberry jam for extra flavor and moisture.
7. Roll the Pavlova: Using the wax paper to assist, gently roll the meringue from one short side to the other, creating a roulade form. Carefully transfer the rolled pavlova to a serving platter, maintaining its shape.
8. Garnish and Serve: Garnish the roulade with additional whipped cream and fresh strawberries as desired. Slice and serve immediately to enjoy the delicate balance of crisp meringue, creamy filling, and fresh fruit.

Notes

• Ensure your mixing bowl and beaters are completely clean and free from grease when whipping egg whites to achieve maximum volume.
• Add sugar gradually to stabilize the meringue and create a glossy texture.
• Cool the baked meringue thoroughly before adding cream to prevent melting.
• Use wax paper to help roll the pavlova gently and avoid cracks.
• Serve immediately once assembled to maintain the texture and freshness of the dessert.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian