Okay, get ready for a showstopper of a dessert that combines crispy meringue, soft whipped cream, and sweet strawberries all rolled up into one heavenly bite. Meet the Strawberry Pavlova Roulade—it’s like a pavlova, but with a twist (literally!). Think of it as the perfect balance of light and airy meringue and fresh, juicy fruit, all wrapped up into a gorgeous roulade. Trust me, this is a dessert you’ll be proud to serve—and it’s so much easier than it looks!
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You’ll be swooning with every bite. The crispy, melt-in-your-mouth meringue contrasts beautifully with the creamy filling and bursts of fresh strawberries. It’s refreshing, not too sweet, and the kind of dessert that just feels like summer. Ready to impress? Let’s dive in!
Why You’ll Love Strawberry Pavlova Roulade
This recipe isn’t just a pretty face—it’s packed with flavor and versatility. Here’s why it’ll quickly become your go-to dessert:
Showstopping: It looks as amazing as it tastes. Perfect for impressing guests at parties, celebrations, or even just a fancy night in. The roulade is elegant, yet deceptively easy to make.
Light and Refreshing: The meringue is crisp on the outside, airy on the inside, and the fresh strawberries give it that bright, refreshing punch that feels just right.
Perfect for Summer: If you’re looking for a light dessert to serve on a warm day, this one’s a winner. You get the indulgence of a pavlova without feeling weighed down.
Make-Ahead Friendly: You can easily make this ahead of time and store it in the fridge for a day or two. Just assemble and roll it up, and it’s ready to serve when you are.
Simple Ingredients: You don’t need anything fancy here—just a few pantry staples and fresh strawberries. It’s a showstopper without the hassle.
Ingredients in Strawberry Pavlova Roulade
This beautiful dessert comes together with just a handful of simple ingredients. Here’s what you’ll need:
Egg Whites: They’re the base of the meringue, giving it that delicate, light texture that melts in your mouth.
Caster Sugar: For sweetness and to help the meringue hold its shape. If you don’t have caster sugar, granulated sugar will work just fine!
Cornflour (Cornstarch): A secret ingredient for that soft, pillowy inside of the meringue.
White Vinegar: This helps stabilize the meringue and gives it that perfect texture.
Heavy Cream: Whipped up to create the rich, creamy filling that balances out the meringue’s crunch.
Powdered Sugar: A little sweetness for the whipped cream without being too much.
Vanilla Extract: Adds that warm, comforting flavor to the whipped cream.
Fresh Strawberries: The star of the show! Sweet and juicy, sliced thin for the perfect burst of freshness in every bite.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking and rolling! Don’t worry; we’re keeping it simple here.
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it. You’re going to need a surface to roll up that gorgeous meringue.
Make the Meringue: Beat your egg whites until soft peaks form, then gradually add the caster sugar, a spoonful at a time. Once you have stiff peaks, add the cornflour, white vinegar, and vanilla. Give it a final whisk to combine.
Shape and Bake the Meringue: Spread the meringue mixture evenly onto the prepared baking sheet. You want it to be about 1/2 inch thick. Bake for 20 minutes, then reduce the temperature to 300°F (150°C) and bake for another 25 minutes until it’s crisp and slightly golden on the edges.
Cool the Meringue: Once baked, let the meringue cool in the pan for 10 minutes. Then, flip it onto a piece of parchment paper and peel off the original paper. Let it cool completely.
Whip the Cream: While the meringue is cooling, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Keep it light and fluffy!
Assemble the Roulade: Once the meringue is completely cool, spread the whipped cream evenly over the surface. Then, scatter your sliced strawberries over the cream.
Roll It Up: Gently lift the edge of the parchment paper and start rolling the meringue tightly, like you’re rolling a jelly roll. Go slow and steady, so everything stays together.
Chill and Serve: Once rolled, place the roulade seam-side down on a serving platter. Chill it in the fridge for at least 30 minutes to help it set. Slice into rounds and serve with extra strawberries on top, if desired.
Nutrition Facts
Servings: 8 slices
Calories per serving: Approximately 200
Preparation Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
How to Serve Strawberry Pavlova Roulade
This pavlova roulade is a dessert all on its own, but here are a few ways to make it even more spectacular:
Fresh Whipped Cream: Serve with a dollop of extra whipped cream on the side for even more indulgence.
Berries Galore: Top it with a mix of fresh berries—blueberries, raspberries, or even a drizzle of berry compote.
Mint Garnish: Add a little fresh mint for color and a refreshing bite that complements the sweetness of the strawberries.
Crispy Bites: If you want some texture contrast, sprinkle a bit of toasted coconut or crushed pistachios on top.
Additional Tips
Meringue Tips: If the meringue cracks slightly while rolling, no worries! It’ll still taste fantastic, and the whipped cream will cover the imperfections.
Make-Ahead: The meringue and cream can both be made ahead of time and stored separately in the fridge. Assemble the roulade just before serving for best results.
Sugar Tip: Use caster sugar for a smoother meringue, but regular granulated sugar works too. Just be sure to whisk it in slowly!
Storage Tips: Store any leftovers in the fridge. It’s best enjoyed within a couple of days, as the meringue can soften over time.
Freeze: The roulade can be frozen before filling. Once baked and cooled, wrap it tightly in plastic and foil, then freeze for up to 1 month. When ready to serve, let it thaw in the fridge, then fill and roll.
FAQ Section
Q1: Can I use frozen strawberries?
A1: Fresh strawberries give the best texture and flavor, but frozen will work in a pinch—just be sure to thaw and drain them before using.
Q2: Can I make this ahead of time?
A2: Yes! The meringue can be made up to 2 days in advance. Just keep it stored in an airtight container.
Q3: How do I store leftovers?
A3: Store leftover roulade in the fridge. It’s best to eat it within 2-3 days, as the meringue can soften.
Q4: Can I make this gluten-free?
A4: Yes! This recipe is naturally gluten-free because it doesn’t use any flour. Just double-check that the sugar you’re using is certified gluten-free.
Q5: Can I add other fruits?
A5: Absolutely! Try adding sliced kiwi, peaches, or even some passion fruit for a tropical twist.
Q6: Can I substitute whipped cream with something else?
A6: Yes! You can use Greek yogurt or mascarpone cheese for a lighter or tangier filling.
Q7: Can I make mini roulades?
A7: Yes! Divide the meringue into smaller sections and bake as individual roulades for individual servings.
Q8: Why did my meringue crack?
A8: Cracking can happen if the meringue is too dry or overbaked. Try baking at a lower temperature next time, or let it cool slower in the oven with the door slightly ajar.
Q9: Can I use a different berry?
A9: Absolutely! Try raspberries, blueberries, or blackberries. Just make sure they’re fresh or well-drained.
Q10: How do I serve this to a crowd?
A10: Slice the roulade into smaller pieces and serve on a platter with extra strawberries or a drizzle of caramel sauce.
Conclusion
This Strawberry Pavlova Roulade is the dessert of dreams—light, sweet, and bursting with summer flavors. Whether you’re celebrating a special occasion or just craving something delightful, this roulade is your new go-to. Give it a try—you won’t be disappointed. And hey, I’d love to hear how it turns out for you!
Print
Strawberry Pavlova Roulade
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 31 minutes
- Yield: Serves 8
- Category: Dessert
- Method: undefined
- Cuisine: Australian
- Diet: Vegetarian
Description
A delicious and light dessert, Strawberry Pavlova Roulade features a crispy outer meringue with a soft marshmallow center, filled with juicy strawberries and whipped cream. This treat is perfect for any occasion and can be made in about 30 minutes!
Ingredients
- 4 large egg whites (room temperature)
- 1 1/2 cups caster sugar
- 1 teaspoon cornflour (cornstarch)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 300 ml whipping cream (10 fluid ounces)
- 300g strawberries, hulled and halved (10 ounces)
Instructions
- Preheat oven: Set the oven to 350°F (180°C), using the bake setting, not the fan setting. Line a 14 x 10-inch (35 x 25 cm) Swiss roll pan with baking parchment.
- Whisk egg whites: Place egg whites into a clean mixing bowl. Begin whisking on medium speed for about 1 minute until foamy. Increase speed to high and start adding sugar one tablespoon at a time. Keep adding sugar about 10-20 seconds apart, continuing to beat until all sugar is added. Beat for 6-8 minutes until thick, glossy, and the sugar dissolves.
- Bake meringue: Spoon the meringue mixture into the prepared pan and spread it evenly. Optionally, create swirls or patterns in the mixture. Bake for 12-15 minutes until lightly colored and slightly crusted. Keep an eye on the meringue as oven times vary.
- Cool meringue: Cover the meringue with parchment paper longer than the pavlova, then place a cooling rack on top. Turn it over, peel off the parchment, and let it cool.
- Prepare filling: Spread whipped cream evenly over the cooled pavlova and top with halved strawberries.
- Roll the pavlova: Use the parchment paper to lift and gently roll the pavlova from one end, ensuring the end is at the bottom to prevent unrolling. Refrigerate until ready to serve.
- Serve: Once ready to serve, remove parchment paper, dust with icing sugar, and decorate with extra strawberries. Enjoy!
Notes
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Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg