Printable | Taste of Home

Strawberry Pavlova

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 whipping cream
1 quart fresh strawberries, sliced

Place egg whites in a large mixing 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

Printed from tasteofhome.com Aug 29, 2008

-----------------------Fold------------------------

Strawberry Pavlova cont.

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 mixing 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.