Strawberry Pavlova Recipe
Both countries claim that the dish originated in their country, and although it seems much of the evidence points to a New Zealand Chef who developed it in 1935, the controversy will most likely never be settled. Prior to 1935, there was a similar dessert served in Australia, but it wasn’t named Pavlova.
You can use one type of fresh fruit, or a mixture – whatever is seasonally available, and whatever you prefer. It is absolutely essential that the dessert be made with freshly whipped heavy cream, slightly sweetened with just a little powdered sugar. Whipping the cream takes only a minute or two. There is no reason to cut corners, and absolutely no reason to substitute frozen whipped topping; not only is it disgusting, it is too sweet and would be considered a travesty – a true food crime – if used on a classic dessert such as this Strawberry Pavlova.
1/2 cup egg whites, 3-4 large
1 1/2 teaspoons cornstarch
1 cup sugar
1 pinch salt
1 teaspoon vanilla
1 teaspoon vinegar
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
2 pints fresh strawberries, stems cut off
2 to 3 tablespoons frozen strawberry jam, or seedless raspberry jam or apricot jam
- Preheat oven to 300°.
- Line a shallow baking sheet with parchment.
- Place the egg whites in a large mixer bowl and beat at high speed until frothy.
- Meanwhile, whisk together the cornstarch, sugar, and salt until no lumps remain.
- Add gradually to the egg whites, beating until they form stiff peaks. Do not overbeat; the mixture should be shiny and not dry.
- Stir in the vanilla and vinegar.
- Transfer the mixture to the parchment, and form into an 8" circle, building up the sides a bit to form a shallow bowl.
- Bake 45 - 60 minutes or until crisp but not brown.
- Leave the shell in the oven, open the door slightly, turn it off, and let the shell sit in the oven for an additional hour.
- Remove from the oven and transfer to a serving plate.
- Whip the heavy cream and powdered sugar to stiff peaks; spread over the meringue shell.
- Arrange the strawberries decoratively over the whipped cream.
- Stir the jam so it is thin enough to glaze; brush over the strawberries.
- Chill until serving time.
Amount Per Serving
Calories 224 Calories from Fat 101
Percent Total Calories From: Fat 45% Protein 4% Carb. 51%
Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 7 g
Cholesterol 41 mg
Sodium 223 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 17 g
Protein 2 g
Vitamin A 9% Vitamin C 48% Calcium 0% Iron 1%
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