Strawberry Pavlova is the perfect summer dessert. Light as a cloud meringue cake is topped with delicious Chantily Cream, Strawberry Sauce and fresh Strawberry for the fresh burst of flavor.
- 6 egg whites, from large eggs
- 1 3/4 cups granulated sugar
- 1 tsp cream of tartar
- 1/2 lb strawberries, rinsed, cut up into 4
- 2.5 tbsp granulated sugar
- 1 tsp lemon juice
- 1 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 2 cups strawberries cut into quarters
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Whip meringue: In a large mixer bowl combine the egg whites, cream of tartar and sugar then whip for 15-20 minutes or until the meringue looks glossy, and has stiff peaks (whichever comes last).
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Prep: Meanwhile preheat the oven to 350F, with the baking rack in the middle. Using a pencil trace an 8-inch circle on a piece of parchment, turn it over and set over a baking sheet. Set aside.
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Transfer & Bake: Transfer the whipped meringue into the traced 8-inch circle on parchment, trying to stay within the edges. Transfer to the oven and reduce the heat to 225F. Bake for 1 hour. Then turn the heat off and allow to cool for 30 minutes before removing from the oven and allowing to cool completely.
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While the pavlova is baking make the Strawberry Sauce following the instructions HERE.
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Combine the whipping cream and vanilla extract in a bowl of mixer, then whip until soft peaks form.
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Carefully transfer the pavlova meringue to the serving platter. Top with the Chantily cream, then spread 1/2 cup of the Strawberry Sauce. Lastly, sprinkle with 2 cups of chopped, fresh strawberries.