Strawberry Pavlova

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It’s sweet and topped with strawberries. Do I have to say more? If you are strawberry lover like me, you’ll love this dessert. It’s baked on a low heat until the outside is a crunchy meringue and the inside is a marshmallow-y delight. Even though pavlovas aren’t difficult to make, it took me a while to find the perfect recipe (to get the right consistency can be very tricky). But I think I found the perfect one and love to share it with you. 

You’ll need (makes 3 pavlovas):

6 large egg whites, at room temperature

1 1/2 cups of sugar

1 tablespoon of cornstarch

1 teaspoon of white vinegar

1 pinch of salt

a small box of strawberries

a few mint leaves

1 cup of whipped cream

 1. Start by beating the egg whites in a mixer fitted with a whisk attachment. Turn the mixer on low speed until the whites become bubbly frothy. Add vinegar and salt. Turn to medium speed until soft peaks form. Add the sugar in a little at a time. When all sugar is added, turn the speed on high and whip about 3-4 minutes. Add the sifted cornstarch and whisk on high speed for a couple more minutes until it is fully incorporated.

2. Preheat the oven to 230 degrees F° (110 C°). Line a baking sheet with parchment paper and spoon large disks of the meringues evenly onto the baking sheet. There should be enough meringue for 6. Bake for 1 hour. Turn off the heat and crack the oven open a few inches. Allow to cool to room temperature.

3. Put strawberries into a food processor and blend until smooth. You can add a spoon of vanilla sugar, if you like it sweeter. Whip cream.

4. Carefully remove the meringues off the parchment paper. Lay one meringue on the bottom, spoon whip cream over it and place another meringue over it and dollop more whip cream on top. Drizzle the strawberry sauce over the pavlovas and top with fresh strawberries and mint leaves. And enjoy!