Roasted Strawberry Pavlova

by Ian Wickman

Roasted Strawberry Pavlova

Crunchy exterior, marshmallow like interior, flavored with almond and topped with fresh whipped cream, roasted strawberries, and roasted strawberry sauce. Sublime decadence!
Course Dessert
Keyword pavlova recipe, roasted strawberry pavlova
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Author Ian Wickman


  • 4 each eggs, separated
  • 1 cup sugar
  • 1 tsp almond extract
  • 1 tsp cornstarch
  • 1 tsp lemon juice

Roasted Strawberries

  • 1 lb strawberries
  • 2 tbsp brown sugar
  • 1 tsp cinnamon

Whipped Cream

  • 1 1/2 cups whipping cream
  • 1 tsp almond extract
  • 2 tbsp powdered sugar (I actually sometimes go lighter on the sugar, the whole dessert is pretty sweet so a little lighter here goes a long way!)


One Big Meringue

  • Preheat the oven to 250° F.
  • Separate your eggs and put the white's into a large bowl for whipping. The yolks can be used for another recipe!
  • Whip the egg whites to soft peaks, I like my stand mixer for this but hand mixer or even a whisk (assuming you want a workout) will work as well.
  • Sprinkle in the sugar, almond extract, cornstarch, and lemon juice and continue beating to stiff, shiny peaks.
  • Using a baking sheet with parchment paper dump out the meringue batter into about an 8 inch round, I like it a little taller than not (maybe 2 inches or so, it's more fun IMO!)
  • Put in the oven and bake for about an hour until done. The outside should be crunchy and if you want to poke with a skewer the inside should be marshmallow like flavor.
  • Remove from oven and let cool completely, about an hour. This can be used immediately or stored in an airtight container for several hours (in theory even a day or two… but I haven't tried this).
  • *NB: The exterior of the meringue is fragile, part of the charm but also presents a challenge for transferring!

Roasted Strawberries

  • Preheat the oven to 300° F.
  • Top and slice the strawberries and spread into a single layer on a silicone or parchment paper lined baking tray. Sprinkle with sugar and cinnamon.
  • Roast for about 25 minutes.

Roasted Strawberry Sauce

  • Take half of the roasted strawberries and put them into a blender, and blend into a sauce, scrape down and mix with a tablespoon of water at a time if they're too thick. Put into an airtight container and refrigerate until ready to use (can keep for several days).

Whipped Cream

  • Add whipping cream and almond extract to a large bowl. Whip until soft peaks form.
  • Sprinkle with powedered sugar and whip until stiff peaks have formed.


  • Carefully place the meringue on it's serving dish, top with freshly whipped cream, add roasted strawberries, and finally pour a bit of the roasted strawberry sauce over top of the whole thing.
  • Serve and enjoy!


This is one of those desserts that seems more complex than it is. At it’s core it’s just a big meringue topped with whipped cream and berries, each part is simple to make (if a bit fragile on the meringue) and the end result is a beautifully decadent roasted strawberry pavlova that everyone will love!

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