Pavlova is a simple dessert lover's favorite thing to serve to guests. Whipped egg whites gently baked and topped with creamy whipped cream and fresh fruit!
4Egg Whitesroom temperature
1CupSugarplus 2 Tablespoons, divided
Preheat oven to 250 degrees.
Use parchment paper for cake pans or draw and cut a 9” circle and place on a baking sheet.
Place egg whites in a bowl of a standing mixer with a whisk attachment. Whisk at high speed for at least 1 minute, until frothy. Slowly add 1 cup of sugar and continue whisking until glossy, stiff peaks form, about 3-4 minutes. Switch to a rubber spatula and gently fold in the vinegar, vanilla and cornstarch.
Mound the meringue in the center of the parchment and use a spatula to evenly spread it out, forming a large disk. The waves and swirls are best but smooth is fine.
Bake for 90 minutes, then turn oven off and allow meringue to cool completely in the oven, about 1 hour.
Meanwhile, fold together strawberries, jam, remaining 2 tablespoons sugar, lemon zest and juice. Set aside.
Prepare the fresh whipped cream and transfer the cooled meringue to a platter. Top with whipped cream and berries.
Refrigerate leftovers for up to 1 day.
Pavlova should be stored in an airtight container for up to 2 days. Do Not refrigerate.
Pavlova With Strawberries
Amount Per Serving (1 g)
Calories 209Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 9IU0%
Vitamin C 51mg62%
* Percent Daily Values are based on a 2000 calorie diet.