If you’re looking for a dessert that’s as stunning as it is delicious, these Strawberry, Cardamom, and Pistachio Pavlova Bites are here to deliver. Picture this: crisp, airy meringues topped with creamy, cardamom-spiced whipped cream, juicy strawberries, and a sprinkle of crunchy pistachios. Sounds like a dream, right?

The beauty of this dessert lies in its delicate balance of flavors and textures. The meringues are sweet and light, almost like little clouds. The whipped cream adds a luxurious creaminess with a touch of spice from the cardamom, while the strawberries bring freshness and brightness. And let’s not forget those pistachios, which add the perfect nutty crunch.

What I love most about this recipe is how easy it is to make, despite its fancy appearance. It’s a dessert that always wows at gatherings, whether it’s a dinner party, bridal shower, or afternoon tea. I’ve made these countless times for family and friends, and they never fail to impress. Plus, they’re naturally gluten-free, so everyone can enjoy them!

Why You’ll Love These Strawberry Cardamom Pavlova

Easy yet elegant: These pavlova bites look like they took hours to make, but the steps are simple and straightforward.

Perfect texture combo: You get the crispiness of the meringue, the creaminess of the whipped topping, and the crunch from the pistachios.

Customizable: You can swap out the strawberries for any fruit you love or tweak the spices in the whipped cream to match your preferences.

Make-ahead friendly: You can bake the meringues ahead of time, making the final assembly quick and stress-free.

And the flavor? Oh, the flavor! The cardamom adds this subtle, exotic warmth that pairs beautifully with the sweet strawberries and pistachios. It’s the kind of dessert that makes you close your eyes and savor every bite.

Preparation Time and Servings of this Strawberry Cardamom Pavlova

Prep Time: 25 minutes
Cook Time: 2–2½ hours (for baking the meringues)
Cooling Time: At least 1 hour
Total Time: About 3½ hours (but most of that is hands-off!)
Servings: Makes about 16 pavlova bites

Calories per serving: 120

Ingredients of this Strawberry Cardamom Pavlova

For the Meringues:

4 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup granulated sugar

For the Whipped Cream:

1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cardamom

For the Toppings:

16 small strawberries, hulled
¼ cup finely chopped pistachios

Optional Equipment:

Piping bag and round tip (for shaping the meringues)
Fine mesh sieve (to evenly dust the pistachios, if desired)

Step-by-Step Instructions

Prepare the Meringues

Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper. For consistency, trace 16 small circles (about 1½ inches in diameter) onto the parchment. Flip the parchment over so the pencil marks don’t transfer to the meringue.
In a large mixing bowl, whip the egg whites with the cream of tartar using a hand mixer or stand mixer fitted with a whisk attachment. Start on low speed, gradually increasing to medium-high until soft peaks form. This should take about 2–3 minutes.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. The mixture will become glossy and form stiff peaks. This means the meringue will hold its shape when you lift the whisk.
Transfer the meringue mixture to a piping bag fitted with a round tip (or simply use a spoon if you prefer a more rustic look). Pipe or spoon mounds of meringue onto the parchment using the traced circles as guides. Smooth the tops slightly with the back of a spoon if needed.
Bake the meringues in the preheated oven for 2–2½ hours, or until they are dry to the touch and easily lift off the parchment. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This prevents them from cracking due to sudden temperature changes.

Make the Cardamom Whipped Cream

While the meringues are cooling, prepare the whipped cream. In a chilled bowl, whip the heavy cream using a hand or stand mixer on medium speed until soft peaks form.
Add the confectioners’ sugar, vanilla extract, and ground cardamom to the cream. Continue whipping until medium peaks form. Be careful not to overwhip, as the cream can quickly turn grainy.

Assemble the Pavlova Bites

Once the meringues are completely cool, it’s time to assemble. Gently scoop a dollop of whipped cream onto the center of each meringue.
Top each pavlova bite with a small strawberry, placing it gently into the whipped cream.
Sprinkle the chopped pistachios over the top for a pop of color and crunch. If you want to get fancy, you can use a fine mesh sieve to lightly dust the tops with additional ground cardamom or powdered sugar.
Serve immediately for the best texture. If you’re making these ahead, wait to assemble them until just before serving to keep the meringues crisp.

How to Serve this Strawberry Cardamom Pavlova

These pavlova bites are incredibly versatile when it comes to serving. Here are a few ideas:

Arrange them on a beautiful platter and garnish with a few sprigs of fresh mint or edible flowers for an extra touch of elegance.
Pair them with a warm cup of tea or coffee for a sophisticated afternoon treat.
Serve alongside other bite-sized desserts for a stunning dessert buffet.

Tips for Perfect Strawberry Cardamom Pavlova

Room-temperature eggs: Make sure your egg whites are at room temperature before whipping. This helps them achieve maximum volume.

Clean bowl and whisk: Any grease or residue on your mixing bowl or whisk can prevent the egg whites from whipping properly. Make sure they’re squeaky clean!

Be patient with the meringues: Low and slow is the way to go when baking meringues. Resist the urge to turn up the heat, as this can cause them to crack or brown.

Use fresh cardamom: For the best flavor, grind your cardamom fresh from pods. The difference in aroma and taste is worth the extra effort.

Prep ahead: While the meringues can be made up to 3 days in advance and stored in an airtight container, assemble the pavlova bites right before serving to maintain their texture.

Variations to Try

Fruit swaps: Replace the strawberries with raspberries, blueberries, or a mix of tropical fruits like kiwi and mango.

Spiced cream: Experiment with spices like cinnamon, nutmeg, or even a pinch of saffron in the whipped cream.

Nut-free option: Skip the pistachios and sprinkle with toasted coconut flakes or chocolate shavings instead.

Larger pavlovas: Instead of individual bites, make one large pavlova and slice it into servings. This works beautifully for more casual gatherings.

Storing and Freezing of this Strawberry Cardamom Pavlova

Storing meringues: Keep the baked meringues in an airtight container at room temperature for up to 3 days. Avoid storing them in the fridge, as humidity can make them soft.

Freezing meringues: For longer storage, freeze the baked meringues in a single layer on a baking sheet, then transfer to a freezer-safe container. They’ll keep well for up to 1 month.

Whipped cream and toppings: While the whipped cream is best made fresh, you can whip it a few hours ahead of time and store it in the fridge until you’re ready to assemble.

FAQs

Can I make these without cardamom?
Absolutely! If cardamom isn’t your thing, simply leave it out or replace it with another spice like cinnamon or nutmeg.

Can I use a hand whisk instead of an electric mixer?
While it’s possible, whipping meringue by hand can be very labor-intensive. An electric mixer is highly recommended for this recipe.

What if my meringues crack?
Don’t worry! Small cracks are normal and won’t affect the taste. If they’re very cracked, use extra whipped cream to cover them up.

Can I use pre-made meringues?
Yes, store-bought meringues can be a great time-saver. Just make sure they’re fresh and not overly sweet.

How do I know when the meringues are done?
They should be dry and crisp on the outside, and they should easily lift off the parchment paper. If they’re still sticky or soft, bake them a little longer.

Conclusion

These Strawberry, Cardamom, and Pistachio Pavlova Bites are a dessert lover’s dream. They’re light, flavorful, and stunning to look at, making them the perfect addition to any special occasion—or even just a cozy night at home. I can’t wait for you to try this recipe! When you do, be sure to share your creations with me on social media or leave a comment below. Enjoy every sweet, crunchy, and creamy bite!

Strawberry Cardamom Pistachio Pavlova Bites – Light, Crunchy, and Delicious

Author: Sarah Lawson
Total Time: 3 hours 30 minutes
Yield: 16 bites
Diet: Gluten Free

Print Recipe

Description

These Strawberry Cardamom Pistachio Pavlova Bites are bite-sized desserts made with crisp meringues, spiced whipped cream, fresh strawberries, and crunchy pistachios. Perfect for special occasions or as a gluten-free dessert option, they are easy to prepare and full of flavor.

Ingredients

Meringues: 4 large egg whites, ¼ tsp cream of tartar, 1 cup granulated sugar
Whipped Cream: 1 cup heavy cream, 2 tbsp confectioners’ sugar, 1 tsp vanilla extract, ½ tsp ground cardamom
Toppings: 16 small strawberries (hulled), ¼ cup finely chopped pistachios

Instructions

Preheat oven to 200°F (90°C) and prepare a lined baking sheet with parchment paper.
Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff, glossy peaks form.
Pipe or spoon meringue onto parchment paper and bake for 2–2½ hours until crisp. Cool completely.
Whip heavy cream with sugar, vanilla, and cardamom until medium peaks form.
Assemble: Top each meringue with whipped cream, a strawberry, and pistachios. Serve immediately.

Notes

Ensure egg whites are at room temperature for best results.
Meringues can be made 2–3 days in advance and stored in an airtight container.

Prep Time: 25 minutes
Cook Time: 2–2½ hours
Category: Dessert
Method: Baking
Cuisine: International