If you’re looking for the perfect dessert for summer entertaining, this Strawberry Rolled Pavlova. Filled with delicious Irish cream and fresh strawberries is hard to beat. Light, airy, and wonderfully simple, it’s the ideal sweet treat to serve after a barbecue or family gathering.
One of the things I love most about this recipe is how effortless it is. With just seven ingredients and a baking time of only 25 minutes, it’s impressive for something so easy to make. The crisp meringue exterior gives way to a soft marshmallow-like centre, while the whipped Irish cream filling and juicy strawberries create a beautifully fresh and indulgent combination.
I recently made this for a family birthday celebration when relatives were visiting, and it disappeared in no time. Everyone went back for seconds, and there wasn’t a crumb left on the plate by the end of the evening.
A quick tip before you start: be very careful when separating the eggs. Even the smallest trace of yolk in the egg whites can prevent them from whipping up properly, and the success of your pavlova depends on achieving those glossy, stiff peaks.
Don’t let the leftover yolks go to waste. I often use them to make a batch of lemon curd, usually following Nigel Slater’s recipe. The bright, tangy flavour is wonderful in so many desserts.
If strawberries aren’t in season, or you simply fancy a different variation, try folding a couple of spoonfuls of lemon curd through the whipped cream filling. The combination of sweet meringue, rich cream, and sharp citrus is every bit as delicious and makes a lovely alternative.
Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply treating yourself, this Strawberry Rolled Pavlova is guaranteed to impress without keeping you in the kitchen for hours. Light, elegant, and bursting with flavour, it’s a dessert you’ll find yourself making again and again.
Why you’ll love this Strawberry Rolled Pavlova
- Made with only seven simple ingredients.
- Ready in under an hour from start to finish.
- The meringue is light, crisp, and marshmallow-soft inside.
- Perfect for summer parties, barbecues, and celebrations.
- Easy to customise with seasonal fruit or lemon curd.
- A stunning dessert that looks impressive with minimal effort.
- Great for making ahead and assembling before serving.
- Always a crowd-pleaser with family and friends.
I have always loved simple, seasonal desserts. Pavlovas, sponge cakes, and apple tarts instantly remind me of childhood. I remember watching the bakes change with the seasons, using whatever fruit was growing at the time. Often the base recipe stayed the same, such as a simple sponge cake, but the fillings would change throughout the year. One week it might be homemade strawberry jam, while another would feature raspberries or blackcurrants. We also loved little homemade buns with fresh berries stirred through the batter. Those simple bakes were always the highlight of summer and created memories that have stayed with me ever since.
This Strawberry Rolled Pavlova is one of my favourite seasonal desserts, and I hope you enjoy it as much as we do. If you make this recipe, don’t forget to tag @littleloucooks so I can see your creations. I’d also love to hear about your favourite seasonal desserts, so leave a comment below and share the recipes and flavours you look forward to every year.
Strawberry Rolled Pavlova
Equipment
Ingredients
- 5 egg whites
- 275 g caster sugar
- 1 teasp. vanilla extract
- 1 teasp. white wine vinegar
- 1 teasp. cornflour
- 400 ml cream
- 450 – 500 g Bord Bia Quality Mark strawberries
- Icing sugar to dust
- Fresh mint sprigs to decorate (optional)
Instructions
- Preheat the oven to 220°C (425°F) Gas mark 7. Lightly grease a Swiss roll tin (33cm x 23cm) and line with non-stick baking parchment. Place the egg whites in a spotlessly clean bowl and whisk with a hand-held electric mixer on a high speed until very stiff.
- Now add the sugar a tablespoon at a time and, keeping the mixed on high heat and whisking well after each addition. Whisk until very stiff and glossy. Reduce the speed to low and add the vanilla, vinegar and cornflour and whisk until well combined. Spoon into the prepared tin, using a spatula to spread the meringue out evenly.
- Place the meringue in the oven and immediately lower the temperature to 180°C (350°F) Gas mark 4 and bake for 20-25 minutes until crisp and firm to the touch. It should be a nice pale beige colour. Remove from the oven and turn top side down on to a large sheet of non-stick baking parchment. Carefully peel the paper off the base of the cooled meringue and leave to cool completely.
- Put the cream in a bowl and whip until soft peaks form. Spread two-thirds evenly over the meringue. Cut the stalks off the strawberries and then dice and scatter over the cream mixture.
- Roll the meringue up firmly, using the paper to help you, from the long end of the roulade and be sure to do it very tightly. Slide on to a long tray or platter with the seam facing down. Spoon the rest of the cream down the length of the roulade and top with the rest of the strawberries. Dust with icing sugar and then decorate with mint sprigs if liked, then cut into slices and serve.
- Best eaten fresh on the day.
