Description

An elegant dessert with a multitude of beautiful textures, enjoy the crunch of meringue, the fluffiness of whipped cream, and the sweet juiciness of the strawberries with a hint of mint on top.

Ingredients

Units Scale

For the pavlova

4 large egg whites
1 cup (200 g) granulated sugar
1 tsp cornstarch
1 tsp white vinegar or lemon juice
1/2 tsp vanilla extract

For the topping

1 cup (240 ml) heavy cream
1 tbsp powdered sugar
2 tbsp fresh mint leaves, finely chopped
2 cups (300 g) fresh strawberries, hulled and halved

Instructions

For the pavlova:

Preheat the oven to 275°F (135°C) and line a baking sheet with parchment paper.

In a clean, dry bowl, beat the egg whites until soft peaks form. Begin adding the sugar gradually, one spoonful at a time, while continuing to beat. The mixture should become thick and glossy, with stiff peaks.

Fold in the cornstarch, vinegar, and vanilla extract. The mixture should hold its shape.

Spoon the meringue onto the prepared baking sheet and shape into a round about 8 inches wide, slightly higher at the edges and lower in the center.

Bake for 1 hour and 15 minutes. Turn off the oven and leave the pavlova inside with the door slightly open until completely cooled.

For the mint cream:

Whip the heavy cream with powdered sugar until soft peaks form.
Fold in the finely chopped mint.

To assemble:

Transfer the cooled pavlova to a serving plate.
Spread the mint cream across the center.
Arrange strawberries over the top.

Serve shortly after assembling.

Notes

Egg whites must be completely free of yolk or fat to whip properly.

Adding sugar slowly helps stabilize the meringue and prevents collapse.

Cooling the pavlova in the oven reduces cracking.

Assemble just before serving to prevent the meringue from softening too much.

If strawberries are very tart, a small amount of sugar can be mixed in before topping.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 30
Sodium: 40
Fat: 12
Carbohydrates: 35
Fiber: 1
Protein: 3