Individual Strawberry Pavlova's

These delicate pavlovas are made with crisp, snow-white meringue shells and soft, marshmallow-like centers. Each one is topped with a dollop of lightly sweetened whipped cream and a spoonful of strawberry compote, then finished with fresh sliced berries. Light, elegant, and a beautiful way to celebrate seasonal fruit.

Prep Time:	Bake Time:
25 mins	1 hr - 1 hr 30 mins
Total Time:	Serves:
1 hr 55	6

Ingredients

For the pavlovas:

• 4 large egg whites, room temperature

  
  

• 1 cup granulated sugar
  

• 1/2 teaspoon cream of tartar
  

• 1 teaspoon vanilla extract

For the strawberry compote:

• 2 cups strawberries, hulled and halved
  

• 2–3 tablespoons sugar
  

• 1 teaspoon lemon juice
  

• 1/2 teaspoon lemon zest, optional
  

• 1 teaspoon vanilla, optional

For the whipped cream:

• 1 cup heavy cream
  

• 2 tablespoons powdered sugar
  

• 1/2 teaspoon vanilla extract

Instructions

Make the Pavlovas:

1. In a clean, dry bowl, beat the egg whites on medium speed until frothy. Add cream of tartar and continue beating. Slowly add sugar, one tablespoon at a time, while beating. Increase to high speed and continue whipping until stiff, glossy peaks form (about 5 minutes). Beat in vanilla extract.

   
   

   Make the Strawberry Compote:

2. In a medium saucepan over medium heat, combine the strawberries, sugar, lemon juice, and lemon zest (if using). Stir gently to coat the berries.

   
   

3. Bring to a gentle simmer. Cook for about 10–15 minutes, stirring occasionally, until the strawberries release their juices and soften. You can mash a few with the back of your spoon for a saucier texture, or leave them chunky. Remove from heat and stir in the vanilla, if using. Let cool slightly.

   
   

   Make the Whipped Cream:

4. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla together until soft peaks form. Keep chilled until ready to use.