Strawberry-Rose Water Pavlova with Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate pavlova with a crisp meringue shell and marshmallow interior, topped with fresh strawberries and subtly scented rose water whipped cream. This french-inspired mother’s day (vegetarian) ready in about 95 minutes pairs large egg whites, granulated sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (9 ratings) Prep: 20 min Cook: 75 min Serves 6 French cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
  3. Step 3: Spoon the meringue onto the parchment paper in a 9-inch circle, shaping the edges slightly higher than the center to form a nest. Bake for 1 hour and 15 minutes until crisp on the outside.
  4. Step 4: Turn off the oven and let the pavlova cool inside with the door slightly open for 1 hour to prevent cracking.
  5. Step 5: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp rose water until soft peaks form.
  6. Step 6: Just before serving, top the pavlova with the rose water whipped cream and scatter 2 cups sliced fresh strawberries over the top.

Frequently asked questions

How long does Strawberry-Rose Water Pavlova with Whipped Cream take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Strawberry-Rose Water Pavlova with Whipped Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Strawberry-Rose Water Pavlova with Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Strawberry-Rose Water Pavlova with Whipped Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Strawberry-Rose Water Pavlova with Whipped Cream vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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