Strawberry Pavlova
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Ingredients
4 egg separated
1 tsp vanilla extract
1/4 tsp cream of tartar
1/4 tsp salt
1 1/3 cup sugar, divided
1/3 cup lemon juice
1 cup whipping cream
4 cup strawberries, sliced
Nutritional Facts
Amount Per Serving
289 Calories
Protein
4.2g
Fat
13.2g
Carbohydrate
40.3g
Directions
- 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 sugar, 2 tbsp 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 and lemon 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.