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Strawberry Pavlova with Dulce de Leche and Walnuts Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 7 servings

Description

This Strawberry Pavlova recipe features a crisp and airy meringue base topped with rich dulce de leche, fluffy whipped cream, and fresh sliced strawberries. The pavlova is baked low and slow to develop a crunchy crust and soft, marshmallow-like interior. Chopped walnuts are folded into the meringue for a subtle nutty crunch. This elegant dessert is perfect for special occasions or a refreshing summer treat.

Ingredients

Meringue Base

  • 4 egg whites, at room temperature
  • 1 cup sugar (200g)
  • 1 cup walnuts, chopped

Toppings

  • 2 cups heavy whipping cream
  • 1 cup dulce de leche (room temperature)
  • 4 cups strawberries, thinly sliced

Instructions

  1. Prepare Dulce de Leche: Make your own dulce de leche using an Instant Pot or buy ready-made. If making, allow about 40 minutes for cooking plus warm-up time, then cool completely. The dulce de leche must be at room temperature for easy spreading.
  2. Preheat Oven and Prep Baking Sheet: Preheat your oven to 285°F (140°C). Line a baking sheet with parchment paper. Using a plate or cake pan as a guide, lightly trace a 5-inch circle on the parchment paper and then flip it over so the pencil mark is underneath.
  3. Whip Egg Whites: In a clean, grease-free bowl (no water), beat the egg whites at medium speed until soft peaks form.
  4. Add Sugar Gradually: Add sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form and all sugar is dissolved. This process will take approximately 6-8 minutes. Test by rubbing a bit between your fingers; it should feel smooth, not gritty.
  5. Fold in Walnuts: Gently fold the chopped walnuts into the meringue just until combined, to avoid deflating the mixture.
  6. Shape Pavlova: Spoon the meringue onto the prepared parchment within the circles, spreading with a spatula. You can make seven individual 5-inch pavlovas or one large rectangular pavlova.
  7. Bake Low and Slow: Bake in the preheated oven for 1 hour. Once done, turn off the oven and let the pavlova cool completely inside without opening the oven door to prevent cracks.
  8. Make Whipped Cream: In a chilled bowl, beat the heavy cream until soft peaks form.
  9. Slice Strawberries: Prepare strawberries by washing and thinly slicing them.
  10. Assemble the Pavlova: Carefully transfer the cooled pavlova base to a serving plate. Spread the room temperature dulce de leche over the surface, taking care not to press too hard. Add the whipped cream in the center and top generously with sliced strawberries.
  11. Serve: Slice gently with a sharp knife and serve immediately. Pavlova is best enjoyed the day it is made.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • Use a clean, dry bowl free of any grease or water for whipping egg whites to achieve maximum stiffness.
  • Do not open the oven door during cooling to avoid cracks in the pavlova.
  • Dulce de leche should be at room temperature before spreading to prevent cracking the meringue.
  • This dessert is best served the day it is made for optimal texture and freshness.
  • You can prepare the dulce de leche a day ahead to save time.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://saraflavors.com/strawberry-pavlova-with-dulce-de-leche-and-walnuts-recipe/