Hamdi Saidani Strawberry Pavlova is a delightful dessert made of crisp meringue topped with whipped cream and fresh strawberries this recipe serves 6 and takes about 2 hours, including baking and cooling time, making it a perfect dessert for special occasions.
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💗 Why You’ll Love This Strawberry Pavlova Recipe:
- Light and Airy Texture: The crisp meringue shell with a soft, marshmallow-like center creates a delicious contrast in every bite.
- Perfect Balance of Sweetness: The sweetness of the meringue pairs beautifully with the freshness of the strawberries and the richness of the whipped cream.
- Show-Stopping Dessert: Strawberry Pavlova looks stunning and elegant, making it a great centerpiece for celebrations and special events.
- Easy to Make Ahead: The meringue can be baked ahead of time and assembled right before serving, making it a convenient dessert option.
❓ What Is Strawberry Pavlova Recipe?
Strawberry Pavlova is a classic dessert made from a crisp meringue base, topped with whipped cream and fresh strawberries. It combines light textures and rich flavors, making it a perfect dessert for any occasion, especially during strawberry season.
🍓 Strawberry Pavlova Ingredients
- 4 large egg whites (room temperature)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 cups fresh strawberries, sliced
🍰 How To Make Strawberry Pavlova
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating at high speed until stiff, glossy peaks form. This should take about 7-8 minutes.
- Gently fold in the cornstarch, vinegar, and vanilla extract. These ingredients help stabilize the meringue and give it a crisp outer shell with a soft center.
- Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches in diameter. Use a spoon to create a slight indentation in the center, which will hold the cream and strawberries later.
- Reduce the oven temperature to 250°F (120°C) and bake for 1 hour. After baking, turn off the oven and leave the pavlova inside to cool completely, about 1 hour more. This ensures the meringue cools gradually without cracking.
- While the pavlova cools, beat the heavy whipping cream and powdered sugar until soft peaks form. Set aside in the refrigerator until ready to use.
- Once the pavlova has cooled, carefully transfer it to a serving plate. Top with the whipped cream and arrange fresh strawberries on top. Serve immediately.
💭 Recipe Tips:
- Gradually Add Sugar: Adding sugar slowly helps dissolve it into the egg whites, creating a smoother meringue texture.
- Cornstarch and Vinegar: These ingredients help give the meringue its signature crisp exterior while keeping the inside soft and marshmallow-like.
- Low Heat Baking: Baking the pavlova at a low temperature helps dry out the meringue and prevents it from browning.
- Cool Slowly: Leave the pavlova in the oven with the door slightly ajar after baking to avoid sudden temperature changes that can cause cracks.
🍷 What To Serve With Strawberry Pavlova?
Strawberry Pavlova pairs beautifully with a Strawberry Mojito or a glass of Strawberries Juice it can also be served with a side of fresh fruit salad, a scoop of sorbet, or even a drizzle of Strawberry Sauce or fruit syrup for added flavor.
🎚 How To Store Leftovers Strawberry Pavlova?
- At Room Temperature: The meringue base can be stored at room temperature in an airtight container for up to 2 days before adding the cream and strawberries. Assemble the pavlova right before serving for the best texture.
- Refrigerator: Once assembled with cream and strawberries, store the pavlova in the refrigerator for up to 1 day. The meringue will start to soften over time, so it’s best served fresh.
FAQ’S
Can I use other fruits instead of strawberries for Homemade Strawberry Pavlova?
Yes, you can use other fruits like raspberries, kiwi, or blueberries for Homemade Strawberry Pavlova the dessert is versatile and works well with various fruits.
How do I prevent Homemade Strawberry Pavlova from cracking?
To prevent cracking, bake Homemade Strawberry Pavlova at a low temperature and let it cool gradually in the oven. Sudden temperature changes can cause cracks.
How do I make my Homemade Strawberry Pavlova crispier?
To make Homemade Strawberry Pavlova crispier, extend the baking time slightly and allow the meringue to dry out completely in the oven with the door slightly ajar after baking.
What is the ideal baking temperature for Homemade Strawberry Pavlova?
The ideal baking temperature for Homemade Strawberry Pavlova is around 250°F (120°C) to ensure the meringue cooks evenly without browning too quickly.
Why does Homemade Strawberry Pavlova collapse?
Homemade Strawberry Pavlova may collapse if the meringue is over-whipped, under-baked, or if it cools too quickly. Be sure to let it cool slowly in the oven after baking.
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Strawberry Pavlova Nutrition Facts
Serving Size: 1 slice
- Calories: 258
- Total Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Sugars: 28g
- Protein: 4g
- Fiber: 1g
Strawberry Pavlova
Description
Strawberry Pavlova is a delightful dessert made of crisp meringue topped with whipped cream and fresh strawberries this recipe serves 6 and takes about 2 hours, including baking and cooling time, making it a perfect dessert for special occasions.
Ingredients
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating at high speed until stiff, glossy peaks form. This should take about 7-8 minutes.
- Gently fold in the cornstarch, vinegar, and vanilla extract. These ingredients help stabilize the meringue and give it a crisp outer shell with a soft center.
- Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches in diameter. Use a spoon to create a slight indentation in the center, which will hold the cream and strawberries later.
- Reduce the oven temperature to 250°F (120°C) and bake for 1 hour. After baking, turn off the oven and leave the pavlova inside to cool completely, about 1 hour more. This ensures the meringue cools gradually without cracking.
- While the pavlova cools, beat the heavy whipping cream and powdered sugar until soft peaks form. Set aside in the refrigerator until ready to use.
- Once the pavlova has cooled, carefully transfer it to a serving plate. Top with the whipped cream and arrange fresh strawberries on top. Serve immediately.
Notes
- Gradually Add Sugar: Adding sugar slowly helps dissolve it into the egg whites, creating a smoother meringue texture.
Cornstarch and Vinegar: These ingredients help give the meringue its signature crisp exterior while keeping the inside soft and marshmallow-like.
Low Heat Baking: Baking the pavlova at a low temperature helps dry out the meringue and prevents it from browning.
Cool Slowly: Leave the pavlova in the oven with the door slightly ajar after baking to avoid sudden temperature changes that can cause cracks.
