Serves 1
135 min
Fresh Strawberry Pavlova
Recipe GLPRe97c4e0c4d0a44
A delicate meringue dessert featuring a crispy, cloud-like base topped with whipped cream and fresh strawberries. The pavlova is made by baking egg whites with sugar until golden and perfectly set, then crowned with lightly sweetened whipped cream and vibrant fresh berries.
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Ingredients
3/4 cup granulated sugar
2 teaspoons cornstarch
3 tablespoons confectioners' sugar
3 large egg whites, room temperature
3/4 teaspoon white vinegar
1 teaspoon vanilla extract
2 cups heavy cream
1 pint fresh strawberries, stems removed
Directions
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the confectioners' sugar and cornstarch. Set aside. In a large, clean, dry bowl, begin beating the room-temperature egg whites with an electric mixer on medium-high speed. Beat for 2 to 3 minutes until the mixture becomes foamy with a thick, ribbony texture.
Gradually add the sugar-cornstarch mixture to the egg whites in four equal portions, whisking thoroughly after each addition (about 30 seconds per addition) until fully combined. Continue beating until all sugar has been incorporated and the mixture appears glossy and thick.
Add the vanilla extract and white vinegar to the meringue mixture. Whisk on high speed for 2 to 3 minutes more, until stiff peaks form—when you lift the beater straight up, the peaks should stand upright and hold their shape.
Spoon the meringue onto the prepared baking sheet and gently spread into a disc approximately 6 inches wide and 2 inches high. Bake for 1 hour in the preheated oven.
Turn off the oven and crack the door open slightly (about 2 inches). Allow the pavlova to cool in the oven for 1 hour. This gradual cooling prevents cracking.
Remove the cooled pavlova from the oven and let it reach room temperature if needed. In a large bowl, whip the heavy cream with 3 tablespoons of the granulated sugar and 1 teaspoon vanilla extract until soft peaks form, about 3 to 4 minutes.
Top the pavlova base with the whipped cream and arrange the fresh strawberries on top. Serve immediately.
