Strawberry Pavlova

Serves 8
Prep Time 20 min
Cook Time 75 min
This summer pavlova is the perfect make-ahead dessert that any cook who entertains should have in their repertoire.

Ingredients

  • 4 eggs, separated
  • ¼ tsp (1.25 mL) cream of tartar
  • ¼ tsp (1.25 mL) salt
  • 1 ⅓ cup (325 mL) sugar, divided
  • 1 tsp (5 mL) vanilla extract
  • ⅓ cup (75 mL) lemon juice
  • 1 cup (250 mL) whipping cream (35%)
  • 4 cups (1 L) strawberries, thickly sliced

Instructions

  • Step 1

    Preheat oven to 250° F (120° C).

  • Step 2

    Line baking sheet with parchment paper or. Draw 9-inch (23 cm) circle on paper or foil. Turn over; circle should be visible from other side.

  • Step 3

    Beat egg whites, cream of tartar and salt in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in 1 cup (250 mL) sugar, 2 tbsp (30 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Fold in vanilla. Spoon onto prepared baking sheet, shaping it into a circle and making side higher than center.

  • Step 4

    Bake in preheated 250° F (120° C) oven until dry and crisp on the outside and firm to the touch, 1-1/4 to 1-1/2 hours. Turn oven off; let meringue cool inside with oven door slightly ajar.

  • Step 5

    While meringue is baking, whisk egg yolks, remaining 1/3 cup (75 mL) sugar and lemon juice in saucepan. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. Cover surface directly with plastic wrap; chill in refrigerator.

  • Step 6

    Shortly before serving, whip cream until stiff; fold in cooled lemon mixture. Spread whipped cream mixture over cooled meringue. Sprinkle strawberries over top. Cut into wedges to serve.

Nutrition Facts

Per serving
Calories298
Fat14 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate41 g
Fibre1 g
Sugars37 g
Protein4 g
Sodium119 mg