Description
Indulge in the light, airy delight of Mother’s Day Strawberry Pavlova, a visually stunning dessert that combines a crispy meringue shell with a soft, marshmallowy center. Topped with luscious strawberries and fluffy whipped cream, this pavlova is perfect for any spring celebration or simply as a sweet treat on a sunny afternoon. Easy to make yet impressive, it promises to be a hit at your next gathering!
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 2 cups fresh strawberries, halved
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, whip egg whites until foamy. Gradually add sugar, beating until stiff peaks form.
- Gently fold in vinegar and vanilla extract.
- Spoon meringue onto the baking sheet, shaping it into an 8-inch circle with a slight well in the center.
- Bake for 1 hour or until dry to the touch. Turn off the oven and let it cool inside.
- While cooling, whip heavy cream and powdered sugar until soft peaks form; prepare strawberries by slicing them in half.
- Once cooled, transfer pavlova to a serving plate, fill with whipped cream, and top generously with strawberries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand/Australian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 19g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg