Chef Johns Pavlova With Strawberries Recipes

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STRAWBERRY PAVLOVA



Strawberry Pavlova image

This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h55m

Yield 10

Number Of Ingredients 10

4 large egg whites egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch salt
1 cup sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons orange liqueur
4 cups strawberries

Steps:

  • Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
  • On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
  • Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
  • Remove from oven and let cool.
  • When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 27.9 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 11 g, Sodium 41.2 mg, Sugar 24.1 g

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