Description
A cloud-like dessert topped with strawberries and whipped cream, perfect for celebrating Mother’s Day.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 cup ripe strawberries (sliced)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, whip the egg whites on medium speed until foamy.
- Gradually add the granulated sugar while beating the egg whites until stiff peaks form (about 8 to 10 minutes).
- Carefully fold in the white vinegar and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, forming a circular shape with indentations in the center.
- Bake for about 1 hour and 15 minutes until the exterior is dry and slightly crisp; turn off the oven and let it cool inside.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the pavlova is cooled, transfer it to a serving platter, fill with whipped cream, and top with sliced strawberries.
Notes
For best results, ensure egg whites are at room temperature. Gradually add sugar for a stable meringue.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg