Description
Light, airy, and topped with fresh berries, this strawberries & cream pavlova is the ultimate dessert for summer entertaining.
Ingredients
Units
Scale
- 1 teaspoon lemon juice
- 1 1/2 teaspoons corn starch
- 6 egg whites
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- Pinch of kosher salt
- For topping: whipped cream, strawberries, and (optional) cherries & raspberries. Edible flowers are nice too!
Instructions
- Preheat oven to 200°F and adjust the rack to the lower third position.
- On a parchment-lined baking sheet, use a pencil to trace an 8” or 9” cake pan to form a circle.
- In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Turn the speed up to medium, beating until the egg whites forms soft peaks. Very gradually, stream in the sugar with the mixer still going on medium.
- Meanwhile, combine the lemon juice and cornstarch in a small bowl. When the egg whites form stiff peaks, add the lemon juice and cornstarch mixture, then the vanilla and salt.
- Beat on high speed for 5 minutes until the meringue is stiff and glossy.
- Spoon the meringue onto the parchment paper, and form into a tall circle within the stencil you traced. Create a slight divot in the center of the meringue, and use your spoon to shape the sides of the pavlova into pretty swirls.
- Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar (I use a wooden spoon), and allow meringue to sit for an additional hour in the oven. Remove from oven and allow to cool completely on a wire rack.
- When the meringue is completely cool, transfer to a serving platter, top with whipped cream and berries, and devour.
- Prep Time: 30
- Cook Time: 150
- Category: dessert
Keywords: strawberry dessert, pavlova, summer dessert