The Strawberry Pavlova Roulade Recipe is an absolute showstopper that brings together the ethereal lightness of meringue, the richness of whipped cream, and the fresh, juicy brightness of strawberries into one delightful, rolled dessert. Imagine slicing through a crisp, golden meringue shell to reveal a luscious swirl of sweetness that’s as beautiful as it is tasty. This recipe is perfect for any occasion where you want to wow your friends or family with something that tastes luxurious but is surprisingly straightforward to make. If you love desserts that balance crispy textures with soft, creamy fillings, you’re in for a real treat with this Strawberry Pavlova Roulade Recipe.
Ingredients You’ll Need
To create the magic of the Strawberry Pavlova Roulade Recipe, you’ll need a handful of simple, quality ingredients that work harmoniously for the perfect texture, flavor, and appearance. Each element has its role, from the crisp meringue base to the smooth whipped cream and fresh strawberry topping.
- 4 large egg whites: Essential for making the light, airy meringue base with that beautiful crisp shell.
- 1 cup granulated sugar: Sweetens the meringue while helping it turn glossy and firm.
- 1 teaspoon vanilla extract: Adds warm, natural flavor to the meringue and cream.
- 1 teaspoon cornstarch: Stabilizes the meringue and helps keep it crisp yet tender inside.
- 1 teaspoon white vinegar: Enhances the structure of the meringue, ensuring it sets perfectly.
- 1 cup heavy cream: Whipped to soft peaks for a rich, dreamy filling.
- 2 tablespoons powdered sugar: Sweetens the cream without weighing it down.
- 2 cups fresh strawberries, hulled and sliced: Provides juiciness, color, and fresh flavor in every bite.
- 2 tablespoons strawberry jam (optional): Boosts the strawberry flavor and adds a sticky sweetness inside the roulade.
How to Make Strawberry Pavlova Roulade Recipe
Step 1: Prepare and Preheat
Start by heating your oven to 350°F (175°C) and lining a 9×13-inch baking sheet with parchment paper. This ensures your meringue will bake evenly and lift off smoothly without breaking, which is crucial for the roulade’s delicate structure.
Step 2: Whip the Meringue
In a clean, grease-free bowl, beat the egg whites until you see soft peaks forming. Then, add the sugar gradually—one tablespoon at a time—while continuing to beat until you achieve stiff, glossy peaks. This slow sugar addition is key for a stable meringue that holds its shape beautifully. After that, gently fold in the vanilla extract, cornstarch, and white vinegar to create that perfect balance of flavor and texture.
Step 3: Bake the Meringue
Spread the meringue evenly onto your prepared baking sheet, smoothing the surface with a spatula so it’s about an even thickness. Bake it for 20–25 minutes until the top turns a lovely pale golden color and feels firm to the touch. When it’s done, let it cool completely right on the pan. The meringue’s crisp exterior paired with a slightly soft interior makes the roulade divine.
Step 4: Whip the Cream Filling
While the meringue cools, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This luscious whipped cream will be the creamy contrast you’re dreaming of when you bite into the roulade.
Step 5: Assemble the Roulade
Once cooled, carefully peel the meringue off the parchment paper and place it on a large sheet of wax paper. Spread the freshly whipped cream evenly over the surface, leaving a small border around the edges to keep the roll neat. Scatter the sliced strawberries on top, then spread a thin layer of strawberry jam if you want an extra strawberry punch.
Step 6: Roll It Up
Using the wax paper to assist, gently roll the meringue from one short side to the other, creating a beautiful spiral of meringue, cream, and strawberry. Transfer the roulade carefully onto a serving platter to keep that perfect shape intact.
Step 7: Final Touch
Top the roulade with a few dollops of whipped cream and fresh strawberries for that picture-perfect finish right before serving. The Strawberry Pavlova Roulade Recipe is ready to impress!
How to Serve Strawberry Pavlova Roulade Recipe
Garnishes
Fresh whipped cream and extra strawberries are classic garnishes that add elegance and amplify the fresh fruitiness of the roulade. For a bit of flair, you can sprinkle some finely chopped mint or a dusting of powdered sugar to make it look utterly irresistible.
Side Dishes
This dessert pairs beautifully with a light fruit salad or a scoop of sorbet to complement its sweet, airy texture. You might also serve a glass of sparkling wine or a fruity rosé wine alongside for a special occasion.
Creative Ways to Present
If you’re feeling adventurous, slice the roulade into individual portions and serve on pretty plates with a drizzle of strawberry coulis or a sprinkle of crushed pistachios for an added crunch and nutty boost. This Strawberry Pavlova Roulade Recipe also makes a stunning centerpiece for a spring or summer gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover roulade is best kept in an airtight container in the refrigerator and enjoyed within 1 to 2 days to preserve the meringue’s texture and freshness of the strawberries.
Freezing
Because of the delicate meringue and fresh cream, freezing is not recommended for the Strawberry Pavlova Roulade Recipe. Freezing can alter the texture and cause the cream to separate upon thawing.
Reheating
This dessert is meant to be enjoyed chilled or at room temperature, so reheating is not necessary or advised. Simply slice and serve straight from the fridge for the best experience.
FAQs
Can I make the meringue base a day in advance?
Yes! You can make the meringue base a day ahead and store it in an airtight container at room temperature. Just add the cream and strawberries just before assembling to keep everything fresh and perfect.
What if I don’t have cornstarch or vinegar?
Cornstarch and vinegar help stabilize the meringue and create that signature texture, but if you’re in a pinch, you can make meringue without them. Just be sure to whip the eggs and sugar long enough to get stiff, glossy peaks.
Can I use other berries instead of strawberries?
Absolutely! Raspberries, blueberries, or mixed berries would all be delicious and add their own unique flavors to this roulade.
Is it possible to make this recipe vegan?
Traditional pavlova relies on egg whites, so making it vegan is tricky. However, there are aquafaba meringue recipes made from chickpea water that can mimic egg whites and might work for a vegan roulade with some adjustments.
How do I prevent the roulade from cracking when rolling?
Make sure the meringue has cooled completely before spreading the cream and rolling. Use the wax paper to guide the roll gently and avoid pressing too hard. Rolling from the short edge helps create a tighter, more manageable roulade.
Final Thoughts
If you’re looking for a dessert that’s elegant, light, and bursting with fresh strawberry flavor, the Strawberry Pavlova Roulade Recipe should definitely be your next kitchen adventure. It’s fantastically rewarding to see those crisp layers come together with creamy sweetness and vibrant fruit. Trust me, your friends and family will be asking for seconds — and the recipe!
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Strawberry Pavlova Roulade Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
This Strawberry Pavlova Roulade is a light and airy dessert featuring a crisp meringue base rolled with luscious whipped cream and fresh strawberries. Perfect for spring and summer gatherings, it combines the delicate sweetness of meringue with the freshness of ripe strawberries, making a visually stunning and delicious treat.
Ingredients
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
Toppings
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons strawberry jam (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper to prepare for baking the meringue.
- Beat Egg Whites: In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated 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 ensuring everything is well incorporated.
- Form and Bake Meringue: Spread the meringue mixture evenly onto the prepared baking sheet, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until the meringue is golden and firm to the touch. Remove from the oven and allow it to cool completely in the pan.
- Whip the Cream: While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream will be the filling for the roulade.
- Prepare Meringue for Rolling: Once the meringue has cooled, carefully peel it off the parchment paper and place it onto a large sheet of wax paper to make rolling easier.
- Assemble the Roulade: Spread the whipped cream evenly over the meringue surface, leaving a small border around the edges. Arrange the sliced strawberries on top and spread strawberry jam evenly over if using.
- Roll the Pavlova: Using the wax paper, carefully roll the meringue starting from one short side to the other, forming a roulade. Transfer the rolled pavlova to a serving platter gently to maintain its shape.
- Garnish and Serve: Garnish with extra whipped cream and fresh strawberries if desired. Slice the roulade and serve immediately to enjoy the delicate and fresh flavors.
Notes
- Ensure the bowl and beaters are completely clean and dry before whipping egg whites to achieve maximum volume.
- Let the meringue cool fully before attempting to roll to prevent cracking.
- For a more intense strawberry flavor, use strawberry jam spread evenly inside and on top.
- Consume the roulade the same day it is made to enjoy optimal texture and freshness.
- If desired, chill the roulade briefly before slicing to make cutting easier.
