Strawberry Pavlova Cake
Pavlova is a gorgeous meringue dessert with a crisp crust and soft, light inside, crowned with whipped cream and fresh fruit. You can substitute other berries, kiwi, or mango, but we love it best with strawberries.
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For the meringue:
Ingredients
Instructions
Preheat oven to 300°. Line a sheet pan with parchment paper, trace a 9-inch circle in the center (we used a cake pan as our guide), and turn the paper over.
In the clean bowl of a standing mixer with a whisk attachment, beat egg whites until frothy. Add salt and continue beating. As soft peaks form, slowly add sugar in a thin stream, beating as you go. Once sugar is incorporated, beat on high speed until firm, shiny peaks begin to form, about 2 more minutes. Stop beating; then gently fold in vanilla, vinegar, and cornstarch with a spatula.
Spoon the meringue into the center of the traced circle and use the back of the spoon to spread it out to the edges, creating a shallow well in the middle. Put into the oven, reduce heat to 250°, and bake 1-½ hours. Turn off the oven, leaving meringue inside until it turns crisp and pale, but still a bit soft inside, about 1 hour. Remove from oven and let cool completely.
For the topping:
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Instructions
While meringue bakes, prepare the fruit: Hull and slice or quarter berries (depending on size). Mix gently with sugar and lemon juice in a medium-size bowl. Set aside.
For the whipped cream:
Ingredients
Instructions
Whip cream, sugar, and vanilla with electric mixer or whisk until firm peaks form. To serve, carefully peel parchment from meringue and place gently on a large serving platter. Spread whipped cream over meringue. Spoon berries over the top and serve.
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