Strawberry Rose Pavlova: 5 Ingredient Recipe
The Ultimate Strawberry Rose Pavlova: An Ethereal Dessert Dream!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Prepare to be utterly enchanted! Today, we’re diving into the sublime world of the Strawberry Rose Pavlova – a dessert that’s as breathtakingly beautiful as it is divinely delicious. Imagine a cloud of crisp, chewy meringue, crowned with silken rose-infused cream, and jewel-toned, fresh strawberries. It’s a symphony of textures and flavors that will transport you straight to a blooming rose garden on a warm summer’s day. This isn’t just a dessert; it’s an experience, a celebration of simple elegance and sophisticated taste. Inspired by the legendary ballerina Anna Pavlova herself, this dish exudes grace and charm, making it the perfect showstopper for any special occasion or simply to elevate an ordinary evening.
Why You’ll Fall Head Over Heels for This Strawberry Rose Pavlova
The Magic of Meringue
At its heart, pavlova is all about that incredible meringue. Crisp on the outside, delightfully marshmallowy and chewy on the inside, it’s a textural dream. It’s surprisingly simple to make but delivers maximum impact!
A Symphony of Flavors
The delicate floral notes of rose water perfectly complement the bright, juicy sweetness of fresh strawberries. This pairing is sophisticated, refreshing, and utterly irresistible. It’s a flavor profile that truly sings.
Perfect for Any Occasion
Whether it’s a romantic dinner, a garden party, or a holiday gathering, this pavlova always feels special. It looks incredibly impressive, yet with our step-by-step guide, it’s entirely achievable for home bakers of all skill levels.
What You’ll Need to Create This Masterpiece
For the Meringue:
- 6 large egg whites, at room temperature
- 1 ½ cups superfine granulated sugar
- 1 ½ teaspoons cornstarch
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
For the Rose Whipped Cream:
- 2 cups heavy cream, very cold
- ¼ cup powdered sugar (or to taste)
- 1-2 teaspoons food-grade rose water (start with 1 tsp, add more if desired)
For the Strawberry Topping & Garnish:
- 2 lbs fresh strawberries, hulled and sliced or halved
- 1-2 tablespoons granulated sugar (optional, for macerating strawberries)
- Fresh mint leaves or edible rose petals, for garnish
How to Make Strawberry Rose Pavlova
Step-by-Step Instructions:
- Prepare Your Baking Sheet: Preheat your oven to 275°F (135°C). Line a large baking sheet with parchment paper. If you like, draw an 8-9 inch circle on the parchment paper as a guide for your meringue, then flip the paper over.
- Whip Egg Whites: In a very clean, dry stand mixer bowl with the whisk attachment (or a large bowl with an electric hand mixer), beat the egg whites on medium speed until soft peaks form. Ensure no trace of yolk is present, as this will prevent the whites from stiffening.
- Add Sugar Gradually: With the mixer still running on medium-high, gradually add the superfine sugar, about a tablespoon at a time. Continue to beat until the meringue is very thick, glossy, and holds stiff peaks. This should take about 8-10 minutes. When you rub a little meringue between your fingers, you shouldn’t feel any sugar granules.
- Fold in Remaining Ingredients: Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. The cornstarch helps create that lovely chewy interior, and the vinegar stabilizes the meringue.
- Shape the Pavlova: Spoon the meringue onto your prepared baking sheet, using the drawn circle as a guide. Shape it into a disc with a slight well in the center to hold the cream and fruit. You can create decorative swirls on the sides if desired.
- Bake and Cool: Place the meringue in the preheated oven. Immediately reduce the oven temperature to 250°F (120°C). Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the meringue is firm to the touch and sounds hollow when tapped. Turn off the oven, prop the door open slightly with a wooden spoon, and let the Pavlova cool completely in the oven for at least 2-3 hours, or even overnight. This prevents cracking and helps it maintain its crispness.
- Prepare Strawberries: While the meringue cools, prepare your strawberries. If desired, toss them gently with 1-2 tablespoons of sugar and let them sit for 15-20 minutes. This will bring out their juices and make them extra glossy.
- Make Rose Whipped Cream: In a chilled bowl, whisk the cold heavy cream with the powdered sugar and rose water on high speed until soft peaks form. Be careful not to over-whip. Start with 1 teaspoon of rose water and taste, adding more if you prefer a stronger floral note.
- Assemble and Serve: Once the meringue base is completely cool, carefully transfer it to a serving platter. Generously spoon the rose whipped cream into the center of the meringue. Arrange the macerated strawberries beautifully over the cream. Garnish with fresh mint leaves or delicate edible rose petals. Serve your magnificent Strawberry Rose Pavlova immediately!
Fun Twists & Serving Ideas
- Berry Blast: Incorporate other berries like raspberries, blueberries, or red currants for added color and flavor.
- Lemon Zest: Add a teaspoon of lemon zest to your meringue or a squeeze of lemon juice to your whipped cream for a bright, tangy contrast.
- Pistachio Perfection: Sprinkle some finely chopped pistachios over the top for an elegant touch of green and a nutty crunch.
- Mini Pavlovas: Instead of one large pavlova, make individual mini pavlovas for easier serving and an adorable presentation.
- Chocolate Drizzle: A light drizzle of melted white chocolate or dark chocolate can add another layer of indulgence.
Reader Reviews
Hear what our amazing readers are saying about this divine recipe!
- Sarah L. ⭐️⭐️⭐️⭐️⭐️ “Absolutely stunning! I made this for a bridal shower, and it was the star of the dessert table. The rose water adds such a delicate, sophisticated touch that everyone adored. It tasted as beautiful as it looked!”
- David M. ⭐️⭐️⭐️⭐️⭐️ “My new go-to for special occasions. I was intimidated by pavlova, but these instructions made it so easy. The meringue was perfect – crisp outside, chewy inside. The strawberry rose combination is just heavenly. A definite crowd-pleaser!”
- Emily R. ⭐️⭐️⭐️⭐️⭐️ “This Strawberry Rose Pavlova is a true showstopper! The balance of the light meringue, fragrant cream, and fresh berries is perfection. My family couldn’t get enough. The cooling in the oven tip was brilliant, no cracks!”
Frequently Asked Questions (FAQs)
- Q: Why did my meringue crack while cooling?
- A: Meringues can crack if they cool down too quickly. It’s crucial to let it cool completely inside the turned-off oven with the door ajar. Drastic temperature changes are the enemy of a smooth pavlova!
- Q: Can I make the pavlova base ahead of time?
- A: Absolutely! The meringue base can be made 1-2 days in advance. Store it in an airtight container at room temperature. Assemble with cream and fruit just before serving to prevent the meringue from softening.
- Q: What kind of rose water should I use?
- A: Always use food-grade rose water from a reputable brand, found in specialty food stores or online. Culinary rose water is distinct from cosmetic rose water and essential for safe consumption and authentic flavor.
- Q: How do I store leftover Strawberry Rose Pavlova?
- A: Pavlova is best enjoyed immediately after assembly. If you have leftovers, store them loosely covered in the refrigerator for up to 1 day. The meringue will soften considerably, but the flavors will still be delicious.
There you have it, fellow dessert lovers! The Strawberry Rose Pavlova is truly a masterpiece that offers both visual splendor and an unforgettable taste experience. This elegant Pavlova, with its delicate meringue, aromatic rose cream, and vibrant strawberries, is more than just a recipe—it’s an invitation to create something truly magical in your kitchen. So go on, whip up this ethereal dream, and watch the smiles light up around your table!
Recipe Note:
Ensure your egg whites are at room temperature and your mixing bowl is impeccably clean and grease-free for the best meringue results. Don’t skimp on the cooling time; it’s vital for a perfectly crisp and chewy pavlova.
Strawberry Rose Pavlova
Cook Time: N/A
Total Time: Approximately 4 hours (includes baking and cooling time)
Course: Dessert
Servings: 6-8
Calories: Approximately 380 kcal per serving
Ingredients
- 4 large egg whites, at room temperature
- 1 cup (200g) superfine sugar (caster sugar)
- 1 teaspoon cornstarch (cornflour)
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 2 cups (480ml) heavy cream (double cream)
- 1/4 cup (30g) powdered sugar (icing sugar)
- 1/2 – 1 teaspoon rosewater (to taste)
- 2 cups (approx. 300g) fresh strawberries, hulled and halved or sliced
- Fresh mint leaves or edible rose petals for garnish (optional)
Instructions
1.Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 9-inch (23cm) circle on the parchment paper as a guide, then flip the paper over so the pencil mark is underneath.
2. In a very clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
3. Gradually add the superfine sugar, 1 tablespoon at a time, beating continuously until the meringue is very stiff, glossy, and holds firm peaks. This can take 7-10 minutes.
4. Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined.
5. Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Create a slight well in the center for the cream and fruit.
6. Place the baking sheet in the preheated oven and immediately reduce the oven temperature to 200°F (95°C). Bake for 1 hour and 15 minutes.
7. Turn off the oven and leave the pavlova inside with the door slightly ajar (you can prop it open with a wooden spoon) for at least 2 hours, or preferably overnight, until completely cool and dry. This helps prevent cracking and ensures a crisp shell.
8. When ready to serve, in a clean bowl, whip the heavy cream, powdered sugar, and rosewater until soft peaks form. Be careful not to over-whip.
9. Carefully transfer the cooled pavlova shell to a serving platter. Spoon the rose-scented whipped cream into the center.
10. Arrange the fresh strawberries over the cream. Garnish with fresh mint leaves or edible rose petals, if desired. Serve immediately.
Chef’s Notes: Pavlova is a beautiful dessert with a crisp exterior and a soft, marshmallow-like interior. For best results, ensure your egg whites are at room temperature and your bowl is scrupulously clean and grease-free. Assemble just before serving to prevent the meringue from softening.
