Description

This Strawberry Pavlova is a light, airy, and utterly delightful dessert! I love the contrast between the crisp meringue shell, the softly whipped cream. And the sweet, juicy strawberries

Ingredients

Scale

For the meringue:

1 ¾ cups granulated sugar, divided
2 Tbsp. cornstarch
6 large egg whites, room temperature
2 tsp. vanilla extract
½ tsp. salt

For the topping:

3 cups halved or quartered strawberries
2 cups heavy whipping cream
¼ cup whole milk vanilla yogurt
There is no mention of lemon zest in the ingredients list.

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Sugar Mixture:

Stir together 1 ½ cups of the granulated sugar and the cornstarch in a medium bowl. Set aside.

2. Beat the Egg Whites:

Beat the egg whites, vanilla extract, and salt using a stand mixer with a whisk attachment (or a hand mixer) at medium speed until frothy, 1 to 2 minutes.

3. Gradually Add Sugar: Increase the mixer speed to medium-high.

Add the sugar mixture gradually, a few tablespoons at a time. Beating until stiff, glossy peaks form, 6 to 8 minutes. The meringue should be thick and hold its shape.

4. Preheat Oven and Prepare Baking Sheet:

Preheat the oven to 225°F (110°C).

Line a rimmed baking sheet with parchment paper.

5. Shape the Meringue:

Spoon the egg white mixture onto the center of the prepared baking sheet.

Spread and flatten the mixture using the back of a large spoon or a rubber spatula into a 10-inch circle in an even layer. Creating a slight indentation in the center (like a shallow bowl). This will hold the whipped cream and strawberries.

6. Bake the Meringue:

Bake until the meringue is crisp, about 2 hours and 15 minutes. It should be dry to the touch and lightly golden.

7. Cool the Meringue: Turn off the oven.

Let the Pavlova cool completely on the baking sheet in the oven, about 2 hours. This slow cooling process helps to prevent cracking.

8. Prepare the Strawberries:

While the meringue is cooling, prepare the strawberries.

Stir together the halved or quartered strawberries, 2 tablespoons of the remaining granulated sugar, in a medium bowl.

Set aside to macerate (soften and release their juices).

9. Make the Whipped Cream:

Beat the heavy whipping cream and the remaining 2 tablespoons of granulated sugar at medium speed using a stand or hand mixer until soft peaks form, about 2 minutes.

Gently fold in the vanilla yogurt until just combined.

10. Assemble the Pavlova:

Once the meringue is completely cool, carefully transfer it to a serving plate.

Spread the whipped cream evenly over the cooled meringue, filling the indentation.

Top with the desired amount of macerated strawberries.

Serve immediately, or chill for up to 30 minutes before serving. Enjoy!