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Strawberry Pavlova Recipe
A light, sweet springtime dessert that's elegant enough for weddings but easy enough for a special Mother's Day brunch!
Course
Dessert
Cuisine
Australian
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Cooling Time
5
hours
hours
Total Time
1
hour
hour
40
minutes
minutes
Servings
6
Calories
159
kcal
Author
Marye Audet-White
Ingredients
Strawberry Pavlova Meringue Ingredients
4
eggs
separated and yolks set aside for another use. eggs
½
teaspoon
salt
1
cup
sugar
2
teaspoons
cornstarch
1
teaspoon
vanilla
1
teaspoon
vinegar
For Filling
2
cups
strawberries
Strawberry Whipped
Cream
Instructions
Directions for Making the Pavlova Meringue Shell
Preheat oven to 200 degrees Fahrenheit.
Use the whisk attachment for your mixer to whip the egg whites until they turn into a frothy foam.
Add the sugar, bit by bit, beating all the while.
Add the vinegar, cornstarch, and vanilla, and
beat
at a high speed until the mixture stands in firm, shiny peaks.
Pipe the meringue into a bowl shape on parchment paper.
Bake at 200 degrees Fahrenheit for 90 minutes.
Turn the oven off, but don’t open the oven door.
Let the meringues cool down completely before removing them from the oven.
To Assemble
Top the meringue with the strawberry whipped
cream
or plain whipped
cream
.
Carefully top with berries.
Notes
Can be made ahead but don't add the whipped cream and berries until just before serving.
Nutrition
Calories:
159
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
227
mg
|
Potassium:
106
mg
|
Fiber:
0
g
|
Sugar:
35
g
|
Vitamin C:
28.2
mg
|
Calcium:
8
mg
|
Iron:
0.2
mg