Strawberry-Rhubarb Rolled Pavlova

Strawberry-Rhubarb Rolled Pavlova
Photo: Kate Sears
Prep Time:
20 mins
Total Time:
1 hrs 35 mins
10 to 12 Serves

At once easy and elegant, this tubular take on a traditional pavlova is the dessert of spring. A voluminous meringue gets spread thinly and baked at a high temperature to render it golden and a little crisp on top. Once cooled, it is rolled up with a homemade rhubarb-raspberry jam, sliced strawberries, and whipped cream.



  • Unsalted butter, softened, for brushing

  • 5 large egg whites

  • Pinch of kosher salt (we use Diamond Crystal)

  • 1 cup granulated sugar

  • 2 teaspoons pure vanilla extract

  • 2 teaspoons cornstarch

  • 2 teaspoons distilled white vinegar

  • Confectioners' sugar, for dusting


  • 1 cup Rhubarb-Raspberry Jam

  • 1 cup sliced strawberries, plus 1 cup whole or halved, for serving

  • ¾ cup heavy cream

  • 2 tablespoons granulated sugar

  • 1 teaspoon fresh lemon juice


  1. Pavlova: Preheat oven to 400°F. Brush a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan) with butter. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk egg whites with salt on medium-high speed until soft peaks form, about 2 minutes.

  2. Continue whisking, gradually adding granulated sugar, until fully combined and stiff, glossy peaks form, 7 to 9 minutes more. Beat in vanilla, then cornstarch and vinegar. Spread mixture evenly into prepared sheet.

  3. Reduce oven temperature to 375°F and bake until pavlova puffs and collapses slightly, and turns golden brown and crisp on top, about 30 minutes. Remove from oven; let cool on sheet on a wire rack 5 minutes. Lightly dust top with confectioners' sugar. Turn out onto wire rack lined with a new piece of parchment, then peel off baked parchment and let cool 20 minutes more.

  4. Filling: Spread jam evenly over pavlova, leaving a 1/2-inch border. Top with sliced strawberries in a single layer. Beat cream on medium-high speed to stiff peaks, then spread evenly over berries. Starting from one long end, roll up pavlova to form a tight log (lift with parchment from rack to make rolling easier), and place on a serving platter, seam-side down. If not serving immediately, refrigerate, wrapped in parchment, up to 1 day.

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