This Australian dessert has a meringue base thats topped with fresh cream and fruit This is a recipe that Ive experimented with and all my friends and family say its the best Pavlova theyve ever tasted
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 55 mins
Ingredients
Instructions
Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
Whisk 1/4 cup sugar and cornstarch together in a small bowl.
Beat egg whites in a glass
metal
or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar
continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl
making decorative swirls if desired.
Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes
remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
Beat cream and confectioners sugar in a mixing bowl with an electric mixer until thick. Spread onto meringue base and arrange strawberries over top.
Recipe Tips
To draw a perfect circle on the parchment paper
trace a line around a 9-inch round cake pan with a pencil.You can use any fresh fruit of your choice instead of strawberries.
