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Strawberry Pavlova

Strawberry Pavlova
I eat lots of fruits, and this recipe showcasing strawberries is a favorite. It's an impressive dessert that never fails. —Mary Pead, Ocala, Florida
12 ServingsPrep: 15 min. + standing Bake: 45 min.

Ingredients

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 to 1 teaspoon almond extract
  • 2 cups heavy whipping cream
  • 1 quart fresh strawberries, sliced

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Beat egg whites on medium speed until foamy. Add cream
  • of tartar; beat until soft peaks form. Gradually add 1-1/4 cups
  • sugar, 1 tablespoon at a time, beating on high until stiff peaks
  • form. Sprinkle cornstarch over egg white mixture; fold in. Fold in
  • lemon juice and extract.
  • Coat a 14-in. pizza pan with cooking spray. Spoon meringue onto pan,
  • forming a 12-in. heart; build up edges slightly. Bake at 250°
  • for 45-55 minutes or until crisp. Cool on pan on a wire rack.
  • In a bowl, beat cream until soft peaks form. Gradually add the
  • remaining sugar, beating until stiff peaks form. Spoon over
  • meringue; arrange strawberries over top. Serve immediately. Yield:
  • 12 servings.
© Taste of Home 2013

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Strawberry Pavlova (continued)

Nutrition Facts: 1 serving (1 piece) equals 248 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 34 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013