Strawberry Pavlova
Meringue
- 6 egg whites
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 2 teaspoons white vinegar (I have used balsamic, different flavor but delicious)
- 2 teaspoons vanilla
Strawberry topping
- Cup of strawberry jam (recipe below)
- 32 ounces strawberries
- juice from a half lemon
- zest from a whole lemon
- 1 tablespoon water just to loosen up the jam. If your jam is softer you won’t need this. I make my own jam and I don’t need it but some of the store made are thicker
Whipped Topping
- 1 cup cold heavy whipping cream
- 1/2 cup sugar
- 1 1/2 teaspoon cornstarch
- 1 teaspoonISH of vanilla ( I love vanilla and to me more is better)
Meringue
- Preheat oven to 180 degrees.
- Beat egg whites, salt and cream of tartar in a clean bowl, (take a paper towel, put a little vinegar on it and clean the inside of the bowl and beaters to make sure there are no oils so you can get stiff peaks) beat until whites are firm peaks then add the sugar a tablespoon at a time until thick and glossy.
- Remove bowl and sprinkle cornstarch, vinegar and vanilla over merengue and gently fold in. Take a 10 inch pan and on parchment draw a circle. Flipped parchment over so pencil side is down.
- Spread the meringue into approximately a 10 inch disk on a pan lined with Parchment paper. Have the sides of the disk higher and the center form a depression; a crater.
- Bake at 180 degrees for 1 ½ hours and then turn the oven off and let it sit for another hour. Bring out of oven and slide off parchment onto a serving platter.
Strawberry Sauce
- In a small pot mix strawberry jam*, 1 cup strawberries, water, lemon juice and zest bring to a simmer over medium low heat and simmer for 5 minutes. Be careful this can scorch. Chill completely
Whipped Topping
- Beat together with a mixer whipping cream and cornstarch until firm then add sugar and vanilla. Don’t over beat or you get butter.
- Top the meringue with the whipped cream. Add the fresh strawberries to the strawberry sauce and pour on top with the whipped cream. Saving some of the strawberry topping to serve on the side
For a quick method you can bake at 300 degrees for 1 hour and take it out and cool but I like the slow cook method. I did the quick method for the video. Also in the video I did the strawberries first but I like the meringue, whipped cream with strawberries on top. It is a prettier presentation and there is some protection from the strawberries making the meringue soggy. In the end it all tastes good!
