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A beautifully arranged Strawberry Pavlova topped with fresh fruits and whipped cream, showcasing its crisp outer shell and soft inner meringue.

Pavlova

Julia
  • Description A delectable dessert with a meringue base, topped with fresh strawberries, whipped cream and fresh strawberries sprinkled with vinegar from balsamic.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine Australian/New Zealand
Servings 6 servings
Calories 472 kcal

Ingredients
  

For the Meringue:

  • 4 egg whites
  • Salt and a pinch
  • 1 1/4 cups superfine sugar
  • 2 teaspoons of cornstarch
  • 1 teaspoon white wine vinegar
  • A few drops vanilla extract

For the Topping:

  • 1 pound of strawberries which have been hulled and cut into halves or quartered
  • 1/2 teaspoon vanilla extract of high-quality.
  • 1 teaspoon premium balsamic vinegar made from high-quality.
  • 2.25 teaspoons sugar superfine
  • 2 cups heavy cream

Instructions
 

  • Preparation and Preheat Pre-heat the oven until it reaches 350 degrees F (175degC). Place a baking sheet on parchment paper. Draw circles (8-9 inches across) to guide the shape of your Pavlova.
  • Create the meringue In a clean bowl, mix eggs whites with salt until soft meringue peaks form. Then, gradually add superfine sugar each tablespoon at a time until the meringue becomes firm and shiny. Add the cornstarch, white wine vinegar along with vanilla extract.
  • Form the Meringue Make a mound of meringue onto the parchment within the circle drawn Smoothing the sides and top.
  • Bake Meringue: Place it in the oven, and then decrease the heat to 300 degF (150degC). Bake for one an hour, 15 mins or till the meringue is firm to the to the touch. Switch off the oven and let for the Pavlova to fully cool in the oven to avoid cracks.
  • Prepare the topping Mixture bowl, mix the strawberries, the vanilla essence, vinegar from balsamic and sugar. Set them aside at the room temperature for about 15 minutes, allowing the flavors to mix.
  • Whip the cream In a different bowl beat the heavy cream until soft peaks appear.
  • Make Pavlova: Pavlova: Remove the meringue from the parchment paper and place it on a platter. Make a gentle crack with an ice cube, creating an enclosing for the whipping cream. Spread the whipped cream all over it. Pour the whipped cream over Pavlova and finish with the strawberries marinated.
  • Serve Serve: Pour any strawberry juices left over the top. Serve promptly for the best texture.

Notes

  • The meringue is made the day before. Keep it inside an airtight container in order to ensure it stays fresh.
  • The balsamic vinegar boosts the sweetness of the fruit and gives it a an exquisite flavor.
Keyword Balsamic Vinegar, Meringue, Pavlova, Strawberries, Strawberry Pavlova, Whipped Cream