If you have a sweet tooth and adore desserts that feel like a celebration in every bite, then this Strawberry Pavlova Roulade Recipe is exactly what you need in your life. It perfectly blends the airy crunch of traditional pavlova meringue with the creamy softness of whipped cream and the fresh, vibrant burst of juicy strawberries. This roulade is not only a visual stunner but also a delightful treat that balances lightness with indulgence. Whether you’re serving it at a sunny gathering or just want to spoil yourself, this recipe will quickly become a favorite for its refreshing flavor and elegant appearance.
Ingredients You’ll Need
The magic of this Strawberry Pavlova Roulade Recipe lies in its simple ingredients, each chosen for its role in building layers of flavor and texture. From the crisp meringue base to the luscious cream and fresh strawberries, every component shines on its own but comes together harmoniously in the final dish.
- 4 large egg whites (room temperature): Essential for a light and airy meringue texture that melts in your mouth.
- 1 cup granulated sugar: Sweetens the meringue while helping create that signature crisp shell.
- 1 teaspoon white vinegar: Adds acidity that stabilizes the meringue and enhances fluffiness.
- 1 teaspoon cornstarch: Helps set the meringue to a marshmallow-like interior under that crisp exterior.
- 1 teaspoon vanilla extract: Brings a warm, aromatic note that elevates the overall flavor.
- 1 cup heavy cream: Whipped to soft peaks, it adds decadence and balances the sweetness.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without grittiness, also used for dusting.
- 1 ½ cups fresh strawberries (sliced): Provides juicy freshness and vibrant color, the star of the roulade.
How to Make Strawberry Pavlova Roulade Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 325°F (160°C). Then, line a 10×15-inch jelly roll pan with parchment paper, making sure to leave some overhang on the edges. This little parchment lift will save you when it’s time to roll the meringue—a handy trick that makes the whole process easier and keeps the delicate meringue intact.
Step 2: Make the Meringue
In a perfectly clean and dry bowl, beat the room temperature egg whites until they hold soft peaks. Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat until you reach glossy, stiff peaks. This step is crucial for creating a stable, shiny meringue that will bake beautifully. Gently fold in the vinegar, cornstarch, and vanilla extract to add extra stability and flavor without deflating your mixture.
Step 3: Bake the Meringue Base
Spread the meringue evenly across your prepared pan. Aim for a smooth layer so your roulade can roll up neatly later. Bake for about 20 to 22 minutes, or until the top is a delicate pale golden color and the surface is slightly crisp to the touch. Resist the urge to open the oven early, as this can cause cracks before the meringue sets properly.
Step 4: Cool and Peel
After baking, let the meringue cool in the pan for 5 minutes. Then, use the parchment overhang to carefully turn it out onto another piece of parchment dusted lightly with powdered sugar. Gently peel away the baking parchment from the meringue. Let it cool completely to room temperature before moving on. This cooling step helps the meringue stay flexible and prevents it from breaking during rolling.
Step 5: Prepare the Whipped Cream Filling
While waiting, beat the heavy cream together with powdered sugar and vanilla extract until you have soft, billowy peaks. This luscious cream filling will bring a velvety softness that contrasts beautifully with the crisp meringue shell and adds that irresistible rich mouthfeel.
Step 6: Assemble and Roll
Spread the whipped cream evenly over the cooled meringue, then scatter the sliced strawberries on top for juicy freshness in every bite. Using the parchment paper as your guide, carefully roll the meringue from the short end into a tight roulade. Don’t worry if it cracks a bit—that charming imperfection is part of what makes this dessert so inviting and rustic!
Step 7: Chill
Place the roulade in the refrigerator for at least one hour before slicing. This chilling step helps the cream set and allows the flavors to meld into one harmonious, dreamy dessert.
How to Serve Strawberry Pavlova Roulade Recipe
Garnishes
To make your Strawberry Pavlova Roulade Recipe truly pop when serving, dust the top with extra powdered sugar for a snowy finish. You can also add fresh whole strawberries or sprigs of mint to brighten up the presentation and add a pop of color that invites guests to dig in.
Side Dishes
This roulade is delicious enough to be a show-stopping finale, but if you want to round out your spread, consider fresh fruit salads or a light citrus sorbet alongside. These will complement the pavlova’s sweetness and add freshness without overpowering it.
Creative Ways to Present
If you want to take this classic dessert up a notch, try slicing the roulade and serving portions in individual glass bowls layered with extra cream and berries. Or, assemble mini roulades in cupcake tins for single-serve elegance—perfect for celebrations and parties!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Strawberry Pavlova Roulade Recipe, store them in an airtight container in the fridge. It’s best consumed within 1 to 2 days to maintain its crisp texture and creamy freshness.
Freezing
Freezing this delicate roulade is not recommended as the meringue can become soggy and lose its beautiful texture. To enjoy it at its best, prepare fresh or consume the refrigerated leftovers quickly.
Reheating
This dessert should always be served chilled, so reheating is not advised. Just take it out of the fridge about 15 minutes before serving to soften the cream slightly for optimal flavor and texture.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries are ideal for their texture and juiciness, you can use frozen ones if they’re fully thawed and drained to avoid excess moisture making the meringue soggy.
What if I don’t have cornstarch? Can I skip it?
Cornstarch helps set the meringue’s center for that soft yet stable texture. If you don’t have any, you can omit it but the roulade might be less marshmallow-like inside.
How can I prevent the meringue from cracking too much when rolling?
Rolling the meringue while it’s still slightly warm and using the parchment paper to help guide it are key. Also, ensuring even baking and cooling fully before rolling helps minimize cracks.
Is this Strawberry Pavlova Roulade Recipe gluten-free?
Yes, this dessert contains no flour or gluten-containing ingredients, making it naturally gluten-free and perfect for those with gluten sensitivities.
Can I substitute other berries for strawberries?
Absolutely! Raspberries, blueberries, or a mix of berries work wonderfully and add their own unique burst of flavor to the roulade.
Final Thoughts
This Strawberry Pavlova Roulade Recipe is a dazzling dessert that’s as fun to make as it is to eat. Its lightness paired with creamy sweetness and fresh fruit makes it feel like a little slice of summer any time of year. I encourage you to give it a try—you’ll be amazed at how such simple ingredients come together to create something truly unforgettable. Treat yourself and your loved ones to this delicious roulade, and watch it become a beloved classic in your dessert repertoire!
Print
Strawberry Pavlova Roulade Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
This Strawberry Pavlova Roulade is a light and airy dessert featuring a crisp meringue rolled with whipped cream and fresh strawberries. Perfect for summer gatherings, this gluten-free Australian classic combines the sweetness of crisp meringue with the freshness of berries in a stunning, rustic roulade.
Ingredients
For the meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing some overhang for easy removal of the meringue after baking.
- Make the Meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar one tablespoon at a time, beating continuously until the mixture becomes glossy with stiff peaks. Gently fold in the white vinegar, cornstarch, and vanilla extract to stabilize the meringue.
- Spread and Bake: Spread the meringue evenly in the prepared pan to form a flat layer. Bake for 20–22 minutes until the top turns pale golden and becomes slightly crisp to the touch.
- Cool the Meringue: Let the baked meringue cool in the pan for 5 minutes. Then carefully turn it out onto a fresh piece of parchment paper dusted with powdered sugar, peeling off the original baking parchment. Allow it to cool completely to prevent cracking during rolling.
- Prepare the Filling: While the meringue cools, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form, ensuring a smooth and airy filling.
- Assemble the Roulade: Spread the whipped cream evenly over the cooled meringue base. Scatter sliced strawberries on top of the cream layer for freshness and flavor.
- Roll the Pavlova: Using the parchment paper as a guide, gently roll the meringue from the short end into a roulade. Minor cracks are natural and add to the rustic appeal of the dessert.
- Chill and Serve: Refrigerate the roulade for at least 1 hour to set before slicing. Dust with additional powdered sugar and garnish with extra berries if desired for presentation.
Notes
- Substitute strawberries with raspberries or blueberries for different berry flavors.
- Serve chilled for the best texture and freshness.
- Consume within 1–2 days to enjoy optimal taste and texture.
