Spring has sprung and that means strawberries in the south! What better way to showcase this favorite fruit than with a dreamy and light pavlova meringue spilling over with fresh strawberries? Strawberries are packed with flavor, powerful vitamins, minerals, dietary fiber, and phytonutrients. A sure way to prove that the flavors we love lead us to the nutrients we need!
For more health information about strawberries, click here.
Makes 10 servings
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 1 cup super fine sugar (make by pulsing granulated sugar a few times in a food processor)
- 2 tablespoons of cornstarch
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla
- 2 cups whipping cream
- 1 quart of strawberries (4 cups sliced)
- Preheat oven to 350º F.
- Line a half sheet pan with parchment paper or non-stick foil.
- In a medium bowl with a hand mixer or stand mixer, combine egg whites and salt. When separating the egg whites, be sure there is no yolk. Begin at a low speed and slowly increase to high. Continue until soft peaks form. Beat in the sugar 1 Tablespoon at a time until very stiff, glossy peaks form (about 8 minutes). Blend in cornstarch, vinegar, and vanilla on low speed or by hand.
- Spread meringue into a 10-inch circle with a raised edge and a slight indention in the center. Make sure the edges are relatively tall in relation to the center dip.
- Place the pavlova in the oven on the center rack. Immediately reduce the temperature to 200º F. Bake until the pavlova is firm and dry, about 90 minutes.
- Turn the oven off and let the pavlova cool INSIDE the oven. Once cool, serve immediately or it can be covered tightly and stored at room temperature for up to 2 days.
- Whip cream with or without a little sugar until stiff peaks form.
- Top the pavlova with whipped cream and sliced strawberries (sweetened or unsweetened).
- Cut into wedges and serve.
Adapted from allrecipes.com