Need a quick and impressive dessert? Try our Strawberry Frozen Pavlova! It’s easy, it’s refreshing, and it’s loaded with strawberries. Just blend, freeze, and serve to wow your guests!
This Frozen Strawberry Pavlova is a real winner, perfect for anyone who loves great taste but doesn’t want to spend all day in the kitchen.
It’s simple to make with everyday ingredients like powdered sugar, eggs, whipping cream, and strawberry purée—no need to run around the store looking for obscure items.
What I love about this recipe is that there’s no baking involved. Just mix everything together and pop it in the fridge. It’s quick to prepare, and the flavors are fantastic.
Whether you’re treating yourself or making something special for guests, this dessert always impresses.
🥰 Why You Will Love This Recipe?
- It’s effortlessly elegant. This twist on the classic Pavlova looks as impressive as it tastes, and you don’t need to be a pro to pull it off.
- It’s perfect for make-ahead plans. You can prepare this dessert in advance, freeze it, and forget about it until it’s time to serve.
- It’s wonderfully refreshing. On a warm day or at a summer party, this frozen Pavlova is the perfect cool-down treat. It’s light, it’s fresh, and it’s different.
- The textures are amazing. You get crunchy meringue, creamy topping, and that cool frozen bite all in one. It’s just as fun to eat as it is to make.
🥘 Ingredients and Substitutes
- Powdered Sugar. It blends smoothly into our dessert for the perfect sweetness. No powdered sugar? No problem—just blend granulated sugar with a little cornstarch.
- Eggs. They give our meringue its airy lift. For a vegan option, try aquafaba—the liquid from a can of chickpeas—whipped up until frothy.
- Whipping Cream. Adds a rich, creamy texture to balance the sweetness. Dairy-free? Swap in coconut cream for a lush, tropical twist.
- Strawberry Purée. This is what brings our dessert to life with fresh, fruity bursts. Off-season? Raspberry or mango purée are fabulous too.
- Meringue. For that essential pavlova crunch and softness. Short on time? Crushed store-bought meringue nests work just as well.
👩🍳 Step-by-step Directions
To achieve a lighter structure, it is important to beat the egg whites and yolks separately with powdered sugar.
First, beat the egg whites with about half the powdered sugar. Make sure your bowl is dry and grease-free for the best results.
Once the egg whites are fluffy, scoop them into another bowl. Then, in the same mixer bowl, beat the yolks with the remaining powdered sugar until they’re light and airy.
Next, take out the yolks, and in that same bowl, whip the cream.
Quick Note: Keep it chilled—pop it in the freezer for 30 minutes for optimal whipping. Also, don’t overbeat it, or you might end up with butter!
Mix the beaten egg whites, yolks, and cream gently with a spatula until smooth.
Time to add the strawberry purée. Stir it just a little, so you get nice swirls of color and texture throughout the mix.
Line a mold with plastic wrap, pour in half the mixture, and sprinkle in some crushed meringue.
Add the rest of the mixture on top, then cover it all with plastic wrap.
Freeze for at least 6 hours, though overnight is best.
When it’s solid, remove from the mold, peel off the plastic, and decorate with more meringues and fresh fruit before serving.
🏆 Expert Tips. What to Pay Attention To?
- Choosing Cream: I always use cold whipping cream for maximum fluffiness. Getting it to soft peaks is key for a lighter dessert.
- Strawberry Purée: I go for ripe, fresh strawberries for the best flavor. If I have to use frozen, I make sure they’re thoroughly thawed and drained so they don’t water down the dessert.
- Check the Freezer: I check my dessert around the 4-hour mark. If it slices well, it’s set perfectly; not too soft, not too icy.
- Serving It Up: I serve it straight from the freezer and garnish with fresh strawberry slices or mint leaves to enhance the look and taste.
📋 Recipe Card:
No-Fail Strawberry Pavlova Dessert
Equipment
Ingredients
- 2 Eggs
- ½ cup Powdered Sugar
- ½ cup Powdered Sugar
- 2 cups Whipping Cream
- 1 cup Strawberry Pure
- 3 cups Meringue
Instructions
- Beat the egg whites with half the powdered sugar in a dry, degreased bowl until stiff peaks form. Transfer to another bowl.2 Eggs, ½ cup Powdered Sugar
- In the mixer, beat the yolks with the remaining powdered sugar until pale and aerated. Move to a separate bowl.½ cup Powdered Sugar
- Beat the cream in the mixer until well aerated, ensuring it is chilled beforehand for optimal results.2 cups Whipping Cream
- Gently combine the beaten egg whites, yolks, and cream with a spatula until the mixture is smooth.
- Carefully fold in the strawberry puree to introduce color and texture.1 cup Strawberry Pure
- Line a mold with plastic wrap and pour half of the dessert mixture into it, distributing meringues within.3 cups Meringue
- Add the remaining mixture on top and cover well with plastic wrap.
- Freeze the dessert for at least 6 hours, preferably overnight.
- Once frozen, carefully unmold, remove the plastic wrap, decorate with additional meringues and fresh fruit, and serve.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Ensure that the eggs are at room temperature to get the volume and stiffness right for the meringue. But keep the whipping cream cold until it’s time to whip.
- Powdered sugar is a must for smooth, grit-free meringue. In a bind? You can whip up your own by blending granulated sugar until it’s fine.
- A pinch of cream of tartar or a few drops of lemon juice helps stabilize the egg whites, giving you that perfect meringue texture.
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