Strawberry Pavlova Roulade Recipe

There’s something so magical about the combination of meringue and fresh fruit. The crispy, delicate meringue with its chewy center, complemented by a smooth, creamy filling and juicy strawberries—it’s the perfect dessert for any occasion. This Strawberry Pavlova Roulade takes everything you love about pavlova but adds an elegant twist by rolling it into a beautiful roulade, making it easier to serve and perfect for sharing. Whether you’re preparing for a special celebration or a casual family gathering, this roulade is guaranteed to impress.

Why You’ll Love This Strawberry Pavlova Roulade

This dessert brings together some of the best things in life: light, airy meringue, creamy filling, and fresh fruit. Here’s why you’ll love this recipe:

Light and Refreshing

Unlike some heavier desserts, a pavlova roulade is light and refreshing, making it a perfect choice for spring and summer. The meringue is crisp on the outside but soft and marshmallow-like on the inside. Paired with the fresh strawberries and creamy filling, this dessert has a wonderful balance of textures that’s just irresistible.

Versatile

The beauty of this pavlova roulade is that it’s super versatile. You can make it ahead of time, and it’s perfect for any occasion, from a casual family dinner to a more formal gathering. Not a fan of strawberries? No problem! Swap them out for other fruits like raspberries, blueberries, or even kiwi for a different flavor profile. You can also get creative with the filling and add a bit of vanilla or lemon zest for an extra kick.

A Showstopper Dessert

There’s no denying that this dessert is impressive. The rolled-up pavlova creates a beautiful swirl when sliced, showcasing the lovely contrast of the crisp meringue, creamy filling, and fresh strawberries. It’s sure to be a crowd-pleaser and a showstopper at any event. Plus, it’s a fun dessert to make and share—your guests will be talking about it long after the meal is over!

Ingredients

Before we jump into the steps, let’s gather the ingredients. You’ll need a few basics for the meringue, a creamy filling, and of course, some fresh strawberries to bring it all together. Here’s what you’ll need:

For the Meringue:

• 4 large egg whites (make sure they’re at room temperature for best results)
• 1 cup (200g) caster sugar (superfine sugar)
• 1 tsp vanilla extract
• 1 tsp white wine vinegar (or lemon juice, if preferred)
• 1 tsp cornflour (cornstarch) (this helps stabilize the meringue)

For the Filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (120g) mascarpone cheese (for extra creaminess)
• 2 tbsp powdered sugar (icing sugar)
• 1 tsp vanilla extract

For the Topping:

• 1 1/2 cups (about 250g) fresh strawberries, hulled and sliced
• A few extra whole strawberries for decoration

Instructions

Let’s get to making this beautiful strawberry pavlova roulade! Don’t worry, it’s not as complicated as it looks. Follow these simple steps, and you’ll be enjoying a gorgeous dessert in no time.

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). You’ll want to bake the meringue on a large baking sheet, so line the sheet with parchment paper. To make sure the paper sticks, you can lightly grease the baking sheet first. Draw a rectangle on the parchment paper as a guide for the shape of your roulade. The rectangle should be about 10×12 inches (25×30 cm). This helps keep your meringue in the right shape.

Step 2: Whisk the Egg Whites

Next, grab a clean bowl and your electric mixer. Start by whisking the egg whites until soft peaks form. This usually takes a few minutes. The egg whites should look frothy and form soft peaks when you lift the whisk.

Step 3: Add Sugar Gradually

Once the soft peaks have formed, gradually add the caster sugar, a tablespoon at a time. This will help stabilize the meringue. Continue whisking on high speed until stiff peaks form. When the meringue holds its shape and you can turn the bowl upside down without it moving, you’re good to go. The meringue should be smooth and glossy, without any graininess from the sugar.

Step 4: Add the Vinegar, Vanilla, and Cornflour

Once the sugar is fully incorporated, add the vanilla extract, white wine vinegar, and cornflour (cornstarch). Gently fold them into the meringue using a spatula. The vinegar helps the meringue stay soft on the inside, while the cornflour stabilizes it and gives it a slightly chewy texture.

Step 5: Spread the Meringue onto the Baking Sheet

Now it’s time to transfer the meringue to the prepared baking sheet. Spread the meringue evenly over the parchment paper, using a spatula to smooth the surface. Make sure to keep it within the rectangle you drew earlier. The edges can be a little higher than the center to help with the rolling process later.

Step 6: Bake the Meringue

Pop the meringue into the preheated oven and bake it for about 25-30 minutes. The meringue should turn a pale golden color. After baking, reduce the oven temperature to 200°F (93°C) and let the meringue bake for an additional 40-50 minutes. This will dry out the meringue and make it crisp on the outside while staying soft and marshmallow-like on the inside. Once done, turn off the oven, but leave the meringue in the oven to cool completely for about an hour.

Step 7: Prepare the Cream Filling

While the meringue cools, you can prepare the filling. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. In a separate bowl, beat the mascarpone cheese until smooth. Then, gently fold the whipped cream into the mascarpone cheese until the mixture is smooth and creamy. This creamy filling will contrast beautifully with the crisp meringue.

Step 8: Assemble the Roulade

Once the meringue is completely cooled, carefully peel it off the parchment paper. Be gentle as it can crack if handled too roughly. Place the meringue on a clean sheet of parchment paper or a large serving tray.

Spread the creamy filling evenly over the surface of the meringue, leaving about a 1-inch (2.5 cm) border around the edges. Top with the sliced strawberries, spreading them out so that they cover the filling.

Step 9: Roll the Pavlova

Now comes the fun part! Carefully lift one end of the parchment paper and begin rolling the meringue into a tight roulade, starting from one of the short sides. Try to keep the roll tight but don’t worry if it cracks a little—this adds character to the roulade! Once it’s fully rolled, transfer the roulade to a serving plate with the seam side down to prevent it from unrolling.

Step 10: Decorate and Serve

For the finishing touch, arrange a few whole strawberries on top of the roulade for a lovely decoration. You can also dust the top with a little powdered sugar for extra sweetness and a beautiful presentation.

Slice into the roulade with a sharp knife and enjoy the creamy, fruity goodness inside!

Storage

If you have leftovers (though it’s unlikely), you can store the pavlova roulade in an airtight container in the fridge for up to 2 days. The meringue will soften a little over time, but it will still be delicious.

Conclusion

This Strawberry Pavlova Roulade is everything you want in a dessert: light, sweet, creamy, and full of fresh flavors. The combination of crisp meringue, creamy filling, and juicy strawberries is truly irresistible. Plus, the roulade format makes it a showstopper at any gathering, while still being surprisingly easy to make. So, go ahead and treat yourself to this beautiful, scrumptious dessert that’s bound to impress anyone lucky enough to get a slice. Enjoy!

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