Indulge in the light and airy delight of Strawberry Pavlova, a stunning meringue dessert that is sure to impress at any gathering. This Australian dessert combines a crispy outer layer with a soft, marshmallow-like center, topped with luscious whipped cream and fresh strawberries.
Ingredients
Scale:
4 large egg whites, at room temperature
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
Instructions
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide for your pavlova.
In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until soft peaks form, about 3-5 minutes.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until glossy and stiff peaks form, about 5-7 minutes.
Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula, being careful not to deflate the meringue.
Spoon the meringue mixture onto the prepared parchment paper, using the drawn circle as a guide. Smooth the edges and create a slight well in the center.
Bake in the preheated oven for 1 hour. The pavlova should be dry to the touch and have a pale, slightly golden color. Turn off the oven and let the pavlova cool completely inside with the door ajar.
In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.
Once the pavlova has cooled, carefully transfer it to a serving platter. Spoon the whipped cream into the center well and top generously with sliced fresh strawberries.
