Strawberry Pavlova

The best part of pavlova is that it bakes at a relatively low temperature. That means on a summer day, when its storming outside, it is bearable to turn the oven to 300 degrees. The nice thing about pavlova is that is is light and fruity, and hits the spot perfectly when craving something sweet.

RECIPE: Strawberry Pavlova
Makes 8 Servings

SUPPLIES NEEDED:DSCF4562
Mixer
Bowl
Spatula
Measuring Cup
Baking Sheet
Cooling Rack
Silicon Liner
Cutting Board
Knife
Strawberry Corer
Oven heated to 300

INGREDIENTS: 
4 Egg Whites
1 1/4 Cup Sugar
Salt
1 teaspoon Almond Extract
2 teaspoon Cornstarch
Pint of Heavy Cream
Vanilla
Powdered Sugar
Quart of Strawberries

DIRECTIONS:
1) Split the four eggs, with the egg yolks in one bowl and the egg whites in another.
2) Begin beating the egg whites until soft caps.
3) Add a pinch of salt and while continuing to beat the egg whites slowly add the sugar just a teaspoon at a time.

4) Use a spatula to gently fold in the cornstarch.
5) On a silicon lined baking sheet, spread the meringue into a circle or disk.
6) Bake the pavlova for about 45 minutes to one hour. DSCF4567
7) When the pavlova is dry on the outside and the edges beginning to crack, remove from the oven and let cool.
8) While it cools, add the pint of vanilla, two spoon fulls of powdered sugar, and a dash of vanilla to the mixer. Beat on high until whip cream is formed.
9) Core and slice each strawberry into fourths.
10) Place the pavlova on a plate, spread on the whip cream leaving a bit of the edge cleared, sort of like sauce on a pizza.
11) Layer the strawberries across the entire pavlova.
12) Chill until its time to serve!DSCF4570DSCF4571

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2 thoughts on “Strawberry Pavlova

  1. Wow, gorgeous looking dessert! I appreciate the hints, because my chocolate pavlova is always good, but sinks in the middle. I never added cornstarch and I always cool it in the oven with the door slightly ajar. Looks like I better try your baking tricks!

    Like

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