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I am super into this cake we are sharing with you today. It’s like a really pretty naked cake but without all the work of making the edges look nice and smooth. I also love this cake because the pavlova and whipped cream is so light and fresh. We paired this with strawberries, and pistachios for some crunch. This makes quite an impressive cake and a very perfect one for Mothers day! On another note, how cute would these be as mini cakes? OMGGGG someone please do that and tag us on instagram so we can see!
♥ Teri

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Strawberry + Pistachio Pavlova Cake

Makes 1 (12 inch) cake

4 large egg whites, room temperature
1 cup superfine sugar
pinch salt
1 1/2 teaspoons cornstarch
1 teaspoon lemon juice
1 teaspoon distilled vinegar

1 cup heavy cream
1/2 cup superfine sugar
1 teaspoon vanilla extract
12 strawberries, hulled and thinly sliced
3/4 cup crushed pistachios, divided
chamomile flowers, optional

1. Preheat oven to 250˚F.
2. Pour egg whites into the well of a stand mixer, fitted with a whisk attachment and beat on high until stiff peaks form.
3. With the motor running add 3/4 cup of the sugar, one tablespoon at a time, until fully incorporated.
4. Combine salt, lemon juice and vinegar in a small bowl and whisk together.
5. Pour mixture into the beaten egg whites, along with the remaining 1/4 cup of sugar and continue to beat together until mixture becomes fluffy, glossy and stiff peaks form.
6. Spoon mixture onto a parchment lined baking sheet, into three, 12 inch circles, about 1 inch tall. (you will probably need 2 large baking sheets)
7. Bake for 1 hour and 15 minutes, then turn the oven off, open the door a crack, and allow the pavlova to sit in the oven for an additional hour.
8. Remove the pavlova discs from the oven and transfer onto a cooling rack.
9. In a mixing bowl beat together the cream, sugar and vanilla until soft peaks form.
10. To assemble: place 1 pavlova disc onto a cake stand or plate and top with 1/3 of the whipped cream. Top with a single layer of sliced strawberries and a sprinkle of pistachios. Repeat until all of the materials have been used. Finish the cake with fresh chamomile flowers, if using, and slice and serve.

  1. Lindsay E. Not Specified Not Specified

    How much lemon juice? I think it is missing from the ingredient list. This pavlova sounds so good!

  2. Kate Not Specified Not Specified

    I would love to make this for mother’s day! Do I need to serve it immediately or can I make it a day ahead?

    • Jenny Park Not Specified Not Specified

      You can make the pavlova discs a day ahead of time, but I would wait to assemble it until the day of, just to make sure it’s fresh :)

  3. Adrianne Not Specified Not Specified

    Help! Making this right now, how much lemon juice?

  4. Rachel Gruet Not Specified Not Specified

    This looks great. Finished the pavlova and they turned out perfect. Just wondering where/when one adds the cornstarch? It didn’t seem necessary in the meringues.

  5. Ray Not Specified Not Specified

    Thanks for the tasty recipe. It seems that the cornstarch ingredient is missing from the steps?

  6. Sabine Not Specified Not Specified

    I really need to try this :) Looks very delicious :)

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