Strawberry Pavlova
Servings: 8
Calories: 141kcal
Strawberry Pavlova is so beautiful to serve and is always such a hit. Be sure to beat the egg whites just until stiff peaks form, this is usually about 8 to 10 minutes. The baked meringue can be made up to 24 hours in advance.
Print Recipe
Equipment
- Parchment paper
- Stand mixer with whisk Or hand mixer
- Baking sheet
Ingredients
- 4 egg whites room temperature
- 1 tablespoon corn starch
- 1 cup sugar plus tablespoon for the whipped cream
- 2 teaspoon vanilla extract divided
- 1 teaspoon lemon juice fresh
- 1½ cups heavy cream
For the Macerated Strawberries
- 16 oz strawberries sliced, leave some whole, for garnish
- 2 tablespoon sugar
Instructions
- Preheat oven to 250°F and place a baking rack in the lower third of the oven.
- Place a sheet of parchment paper on a baking sheet and use a 9-inch cake pan to draw a circle on the paper with a pen. Flip the paper over.
- In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites on medium for about 1 minute. Add in the cornstarch and continue beating for another 3 minutes, until foamy. You may need to use a small spatula to scrape down some of the cornstarch from the sides of the bowl.4 egg whites, 1 tablespoon corn starch
- Raise the speed to as high as it will go and gradually add in the sugar. Continue to beat on high until stiff peaks form, about 8 minutes. Turn the mixer off and add 1 teaspoon vanilla and the lemon juice. Turn the mixer back on high and mix until all is combined.1 cup sugar, 2 teaspoon vanilla extract, 1 teaspoon lemon juice
- Transfer the meringue from the bowl (and whisk) onto the parchment paper. Use the back of a large spoon or a spatula to spread the meringue into a sphere within the circle you drew on the parchment paper. Use the spoon to create a little indention on the top and create small little "whisps" on the sides.
- Place the baking sheet in the oven and bake for 1 hour. Turn the oven off and let the meringue rest (in the oven) for 2 hours.
- About 1 hour before serving, place the sliced strawberries in a medium bowl and sprinkle in 2 tablespoon of sugar. Toss with a wooden spoon and place in the refrigerator.16 oz strawberries, 2 tablespoon sugar
- Gently remove the parchment paper from the baked meringue and place the meringue on a platter.
- Use your stand mixer with the whisk attachment (cleaned) or a hand mixer to beat together the cream with 2 tablespoon of sugar and 1 teaspoon of vanilla extract. Beat on high until soft peaks form.1½ cups heavy cream
- Use a large spoon to transfer the whipped cream on top of the baked meringue. Top with the macerated strawberries, spooning some of the juice onto the pavlova so it drizzles down the sides. Top with a few whole strawberries, if desired. Serve at once.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
You may notice that a portion of the baked meringue has collapsed a bit, after has rested in the oven. This can occur from overbeating the egg whites. Don't worry, though, you'll cover it with the whipped cream, and the taste will still be the same.
The baked meringue can be made up to 24 hours in advance. Cover loosely with plastic wrap and keep in the fridge. Allow it to come to room temperature (about 1 hour) before topping with the cream and strawberries.
Though the pavlova will be delicious hours after it is served, it is best served right after you add the whipped cream and strawberries. The longer it sits, the more likely the meringue will get slightly soggy.
The whipped cream can be made 1 to 2 hours in advance (keep in the fridge).
Nutrition
Calories: 141kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 26mg | Potassium: 114mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 11mg | Iron: 0.3mg