Strawberry Pavlovas

Strawberry Pavlovas

Named after the Russian ballerina Anna Pavlova, this enchanting Australian dessert features baked meringue dried to form a crispy shell. Filled with a sweetened cream cheese mixture and topped with sliced fruit, Strawberry Pavlovas are graceful delicacies.

Strawberry Pavlovas
Makes 10
  • 2 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon orange extract
  • ⅛ teaspoon salt
  • ½ cup granulated sugar
  • 2 ounces cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup firmly packed brown sugar
  • 2½ cups (⅛-inch) sliced strawberries
  • Garnish: orange zest
  1. Preheat oven to 250°. Line a baking sheet with parchment paper.
  2. Using a 3-inch round cutter and a pencil, trace 10 circles 2 inches apart on parchment. Flip parchment over so pencil marks are face-down on baking sheet.
  3. In a medium bowl, combine egg whites, cream of tartar, orange extract, and salt. Beat with a mixer at high speed until soft peaks form. Add granulated sugar gradually, beating until stiff peaks form. (Meringue mixture will look glossy.)
  4. Place mixture in a piping bag fitted with a medium open-star tip*. Starting in the middle of each traced circle, pipe concentric circles of meringue mixture outward until circle is filled. Pipe 1 to 2 extra layers on perimeters of rounds to form a rim around the edge of each circle.
  5. Bake for 1 hour. Turn oven off, and let sit in oven for at least 2 hours or overnight. (This will help meringues continue to dry and form a crispy shell.)
  6. In a small bowl, beat cream cheese, sour cream, and brown sugar with a mixer at medium speed until smooth and creamy. Cover and refrigerate until ready to use.
  7. Divide cream cheese mixture evenly among meringue shells. Arrange strawberry slices, pointed tips up, in concentric circles in cream cheese mixture to form a flower shape. Garnish center of each Pavlova with orange zest, if desired. Serve immediately.
*For testing purposes, our test kitchen used a Wilton #21 decorating tip.

For more delectable fare and for tips on hosting a tea, see the Tea Pleasures 2018 issue of Victoria Classics

Previous articleInspired Style 2017: Mad About Plaid
Next articlePumpkin Tarts with Salted Caramel Nuts


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.