It’s become a bit of a tradition for me to have Pavlova to mark my birthday – it’s what my mum always makes me as my birthday cake. The first time I baked it myself was during the pandemic, when I couldn’t celebrate with my family and, understandably, wouldn’t be eating my favourite cake for a while. I look back on that birthday fondly. In the midst of all the uncertainty and bleakness of those early pandemic months, it turned out to be one of the best birthdays I’ve had. Just me and my dear friend and flatmate at the time – we made the merinque together, spent the whole day hanging out, day-drinking prosecco, lounging in the park, and finishing the evening with shrimp scampi and Pavlova decorated with strawberry sauce and fresh fruit.
This year, I felt like making one again – and honestly, it turned out pretty great. I’m really excited to share our go-to recipe. You can bake the meringue 1–2 days in advance and just store it uncovered at room temperature. Make the cream on the day you’re serving it, or just before. Once you’ve added the cream to the meringue, store the whole thing in the fridge.
Birthday Pavlova with strawberries and cream
Ingredients
For the meringue:
170 ml egg whites (from 4–5 eggs)
250 g white sugar
1 teaspoon potato flour
1 teaspoon white wine vinegar
For the cream:
250 g mascarpone
1 tablespoon vanilla sugar (we call it “cukier wanilinowy” and usually use this Dr Oetker one. I’m pretty sure it’s just vanilla flavoured sugar but don’t quote me on this.)
1/2 cup (125 ml) 30% whipping cream, very cold
For the decoration:
A handful of strawberries, halved
Fresh mint
Strawberry sauce (simply blend a few strawberries with a touch of sugar)
Method
Meringue
Preheat the oven to 120°C. Line a large baking tray with baking paper and draw a 20 cm diameter circle on it.
Pour the egg whites into a mixing bowl and beat until stiff. Gradually add the sugar, one tablespoon at a time, beating thoroughly after each addition. Don’t reduce the amount of sugar. By the end, the meringue should be very stiff, thick, and glossy. Continue beating for about 3 more minutes to stabilise the mixture.
Add the potato flour and vinegar, then beat for another minute.
Spoon the meringue onto the circle on the baking paper, shaping it with a spatula and gently lifting the edges.
Bake at 120°C for 30 minutes.
After that initial 30 minutes, reduce the oven temperature to 100°C and continue baking (drying) the meringue for the next 3 hours.
Gently remove it from the oven and let it cool.
Cream and assembly
Do this just before serving. If you’re making this ahead of time (like a day before) store Pavlova with the cream in the fridge.
Place the mascarpone, vanilla sugar, and whipping cream in a mixing bowl.
Beat using hand mixer for about 1 minute, until the mixture thickens, increases in volume, and holds its shape.
Spread the cream over the meringue just before serving. Starting in the little dent on the top.
Decorate with seasonal fruit—strawberries and mint are my go-to.
🥰