Strawberry Rosewater Pavlova with Whipped Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate meringue shell topped with rosewater-scented whipped cream and fresh strawberries, perfect for a light Valentine’s Day dessert. This French-inspired Valentine’s Day recipe, ready in about 80 minutes, pairs egg whites, granulated sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 French cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp white vinegar while continuing to beat on high speed until stiff, glossy peaks form.
  2. Step 2: Spoon the meringue onto a parchment-lined baking sheet, shaping into an 8-inch circle with a slight well in the center.
  3. Step 3: Bake for 1 hour, then turn off oven and let meringue cool inside oven with door slightly ajar for 1 hour to prevent cracking.
  4. Step 4: In a chilled bowl, whip 1 cup heavy cream with 1 tsp rosewater and 2 tbsp powdered sugar until soft peaks form.
  5. Step 5: Spoon rosewater whipped cream into the meringue well and top with 1 cup sliced fresh strawberries. Serve immediately.

Frequently asked questions

How long does Strawberry Rosewater Pavlova with Whipped Cream take to make?

Total time is about 80 minutes (20 min prep + 60 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 Rosewater 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 egg whites from drying out.

Can I substitute ingredients in Strawberry Rosewater 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 Rosewater 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.

What goes well with Strawberry Rosewater Pavlova with Whipped Cream?

French valentine’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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