Strawberry Pavlova Recipe

5 2 2
Strawberry Pavlova Recipe
Strawberry Pavlova Recipe photo by Taste of Home
Publisher Photo

Strawberry Pavlova Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Strawberry Pavlova in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p191

Nutritional Facts

1 piece: 248 calories, 15g fat (9g saturated fat), 54mg cholesterol, 34mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Strawberry Pavlova in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p191

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MY REVIEW
DragonSlayersRosebud User ID: 198468 221095
Reviewed Feb. 22, 2015

"First time to make pavolas. Eye and tastebud appealing appealing. I skipped the strawberries and added chocolate frozen yogart and fresh rasberries for a delightful Valentine's dessert."

MY REVIEW
Berniee2000 User ID: 216348 54951
Reviewed Oct. 21, 2008

"I made this for our company Valentine's Day bakeoff and won!

It not only looked good, but it tasted great as well!"

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