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Strawberry Pavlova

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Strawberry Pavlova is a light, airy dessert with a crispy meringue base topped with Chantilly cream, fresh strawberry sauce, and juicy strawberries. Perfect for summer, this dessert combines a delightful mix of textures and flavors, making it a showstopping treat for any occasion.

Ingredients

For the Pavlova: 6 egg whites (from large eggs)

1 ¾ cups granulated sugar

1 tsp cream of tartar

For the Strawberry Sauce: ½ lb strawberries, rinsed and cut into quarters

2 ½ tbsp granulated sugar

1 tsp lemon juice

For the Chantilly Cream: 1 ½ cups heavy whipping cream

1 tsp vanilla extract

2 cups fresh strawberries, cut into quarters (for topping)

Instructions

  1. Whip the meringue: Combine egg whites, cream of tartar, and granulated sugar in a large mixer. Whip on high for 15-20 minutes until glossy and stiff peaks form.
  2. Prep the baking sheet: Preheat the oven to 350°F (175°C). Trace an 8-inch circle on parchment paper and place it on a baking sheet.
  3. Transfer the meringue: Carefully spoon the meringue into the traced circle, shaping it within the edges.
  4. Bake the pavlova: Bake at 225°F (107°C) for 1 hour. Turn off the oven and allow it to cool for 30 minutes inside the oven before removing. Let it cool completely on a wire rack.
  5. Make the strawberry sauce: Cook chopped strawberries, sugar, and lemon juice in a saucepan over medium heat until thickened. Let it cool.
  6. Whip the Chantilly cream: Combine whipping cream and vanilla extract, whipping until soft peaks form.
  7. Assemble the pavlova: Once cooled, transfer the meringue to a serving platter. Top with Chantilly cream, strawberry sauce, and fresh strawberries.
  8. Serve: Slice and serve immediately. Best enjoyed fresh!

Notes

If desired, add a mix of berries or citrus zest to enhance the flavor.

Serve immediately after assembling as the meringue may soften over time.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-pavlova/