Strawberry-Rosewater Pavlova with Whipped Cream and Pistachios
A delicate meringue dessert featuring crisp edges and a marshmallow center, topped with rosewater-scented whipped cream, fresh strawberries, and toasted pistachios. This french-inspired desserts ready in about 95 minutes layers large egg whites, granulated sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp rosewater
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 1/2 cups, hulled and sliced fresh strawberries
- 1/4 cup, toasted and chopped pistachios
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch circle as a guide.
- Step 2: In a large clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
- Step 3: Gradually add 1 cup granulated sugar, about 1 tbsp at a time, while continuing to beat until stiff, glossy peaks form.
- Step 4: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp rosewater with a spatula.
- Step 5: Spoon the meringue onto the parchment paper within the circle, shaping it with slightly higher edges to form a shallow nest.
- Step 6: Bake for 1 hour 15 minutes until the outside is dry and crisp. Turn off the oven and leave the meringue inside for another hour to cool completely.
- Step 7: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp rosewater until soft peaks form.
- Step 8: Spoon the rosewater whipped cream onto the cooled meringue, top with 1 1/2 cups sliced fresh strawberries, and sprinkle 1/4 cup toasted chopped pistachios over the top before serving.
Frequently asked questions
How long does Strawberry-Rosewater Pavlova with Whipped Cream and Pistachios take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Strawberry-Rosewater Pavlova with Whipped Cream and Pistachios?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Strawberry-Rosewater Pavlova with Whipped Cream and Pistachios?
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 and Pistachios 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 and Pistachios?
French desserts 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.
