Strawberry Basil Pavlova

Strawberry Basil Pavlova


  • 4 large eggs whites, room temperature
  • Pinch of fine sea salt
  • 1 cup superfine sugar
  • 1 tsp. cornstarch, sifted
  • 1 tsp. white wine vinegar
  • 1 tsp. vanilla extract
  • 16 ounces wild, organic strawberries
  • 2 tbsp. superfine sugar
  • 1 tsp. vanilla extract
  • ½ lemon, juiced
  • ½ cup fresh basil, chiffonade
  • 1 cup heavy cream
  • 1 tbsp. powdered sugar


  1. Preheat oven to 300°F.

  2. Using a stand mixer fitted with a whisk attachment clean the bowl very well. Add in the egg whites and begin to whisk on medium until frothy. Slowly add in the sugar. Raise the speed to high and whisk until light, white and stiff peaks form.

    Remove from stand mixer and gently fold in the cornstarch, vinegar and vanilla.

  3. On a flat baking sheet lined with parchment paper mound up the whipped egg whites (meringue) into about a 10 inch round. Make a well in the middle. That’s where the whipped cream and berries will go after it’s baked.

    Place in the oven and immediately reduce to 250°F. Bake for 1 hour 15 minutes then turn off the oven and let the meringue cool completely in the oven.

  4. While the meringue bakes make the strawberry mixture. Wash and dry the berries. Remove the tops and slice into ½ inch pieces. Place in a bowl with the sugar, vanilla, lemon juice and basil. Stir together. Set aside until needed, stirring occasionally.

  5. When ready to serve whip together the cream and powdered sugar until soft peaks form. Place the cooled meringue on a severing platter or cake stand, mound up the whipped cream in the middle followed by the marinated strawberries, letting the sauce drip down the sides. Cut and serve immediately.

    Recipe Courtesy of Megan Mitchell

    A Seen on Tastemade

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