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Strawberries Pavlova with orange maple caramel

Author: 5/15
Pavlova aux fraises, caramel d'érable à l'orange
Preparation 45
Baking 150
Portions 8
Freezing No


  • For meringue:
  • 4 egg whites
  • 250 ml (1 cup) of sugar
  • 15 ml (1 tablespoon) of lemons zest
  • 5 ml (1 teaspoon) of white wine vinegar
  • 15 ml (1 tablespoon) of cornstarch
  • For orange caramel:
  • 180 ml (3/4 cup) of maple syrup
  • 80 ml (1/3 cup) of orange juice
  • 15 ml (1 tablespoon) of orange zest
  • For strawberries garnishing:
  • 375 ml (1 1/2 cup) of 35% whip cream
  • 30 ml (2 tablespoons) of icing sugar
  • 2 to 3 vanilla drops
  • 1 container of strawberries of 450 g, sliced in two
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  • Preheat oven at 250°F (120°C).
  • With an electric mixer, whisk at high speed egg whites firmly.
  • While whisking at low speed, add gradually sugars, zest, vinegar and cornstarch. Mix few seconds.
  • Spread meringue into a circle of 25 cm (10 inches) over a baking sheet covered with parchment paper. Dig lightly meringue center. Oven bake 2 hours 30 minutes. Remove from oven and cool down.
  • Prepare caramel. In a casserole, heat maple syrup at medium heat until it gets to 115 ºC (240 ºF) on a candy thermometer. Add juice and zest. Remove from heat and cool down.
  • With an electric mixer, whip cream at high speed, until formation of firm peaks. Add icing sugar and vanilla. Cover and set aside at fresh.
  • In a bowl, mix strawberries with a third of the orange caramel.
  • When serving, garnish meringue with whipped cream and strawberries. Coat with orange caramel left.

Chef's notes

Created in honor of the russian dancer Anna Pavlova, this true party dessert is amde of crispy meringue with melting heart, which is garnished with whipping cream and fruits. When spreading the meringue, take care to lightly dig its center, to form a nest which will be filled with whipped cream and fruits.