Strawberry Pavlova

  • Serves: 8
  • Cooking Time: 1 MINS
  • Total Calories: 289 CALS

Nutrients per serving:

  • Protein: 4.2g
  • Fat: 13.2g
  • Carbohydrate: 40.3g


Preheat oven to 250 F (120°C). Line a cookie sheet with foil. Draw a 9 inch (23 cm) circle on it. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at highest speed of electric mixer until soft peaks form. Gradually beat in 1 cup (250 mL) sugar, 2 tbsp (30 mL) at a time, beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within the circle, with eggs piled higher than center. Bake for 1-1/4 to 1-1/2 hours until crisp on the outside and firm to the touch. Turn off heat and allow to cool in oven with oven door propped open. Meanwhile,in a heavy saucepan, whisk together egg yolks, remaining 1/3 cup (75 mL) sugar andlemon juice. Cook over low heat, stirring constantly, 5 to 6 minutes or until thickened and smooth. Cover surface directly with plastic wrap; cool. Whip cream until stiff; fold in cooled lemon mixture. Just before serving, spread whipped cream mixture over meringue. Top with strawberries and serve.

Preparation: 10 minutes

Cooking: 1 hour, 20 minutes


  • 4 eggs, separated
  • 1 tsp (5 mL) vanilla extract
  • 1/4 tsp (1 mL) cream of tartar
  • 1/4 tsp (1 mL) salt
  • 1 1/3 cups (325 mL) sugar, divided
  • 1/3 cup (75 mL) lemon juice
  • 1 cup (250 mL) whipping cream
  • 4 cups (1 L) strawberries, sliced