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Pavlova with whipped cream, salted caramel and strawberries

Pavlova with Salted Caramel and Strawberries

Pavlova is a meringue-based dessert made from egg whites. In this recipe, the crisp pavlova base is topped with whipped cream, salted caramel and strawberries.

Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 people
Calories 2185 kcal


For pavlova base:

  • 5 egg whites at room temperature
  • Pinch of salt
  • 1 cup fine granulated sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla essence

For topping:

  • 1 cup cream chilled in fridge
  • ½ cup sugar
  • 1 teaspoon vanilla essence
  • 4 - 6 tablespoons salted caramel
  • 1 cup fresh strawberries hulled and sliced


  1. Preheat the oven to 120 degrees C. 

  2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  3. Place the egg whites and salt in a glass or steel bowl. Beat the egg whites with an electric mixer on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. The peaks will be shiny and firm – they will not move when the bowl is tilted.
  4. Use a fine mesh colander or strainer to sift the cornflour onto the beaten egg whites. Add the vinegar and vanilla, and fold in lightly with a rubber spatula. Do NOT beat.
  5. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Pile it with a spoon and smooth it with a spatula.
  6. Bake for 1 ½ hours. The meringue will turn crispy on the edges. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  7. Meanwhile, make the sweetened whipped cream. Pour out the cold cream into an electric mixer. The cream needs to be cold otherwise it won’t whip properly. Use an electric mixer to whip the cream till it makes soft peaks. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Avoid overbeating.
  8. Once the meringue disk is ready, invert it out onto a large plate and spread the top completely with sweetened whipped cream. Top with salted caramel and swirl it in the cream with a knife. Finally top with sliced strawberries (or any other seasonal fruits). Serve immediately.

Recipe Notes

The pavlova can be substituted with other berries or stone fruit like mangoes or peaches, based on what is in season.