Dessert: Australia – Pavlova with Strawberries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large egg whites, room temperature
1 cup (200 g) superfine sugar
1 tsp (5 ml) cornstarch
1 tsp (5 ml) white vinegar
1 / 2 tsp (2.5 ml) vanilla extract
1 lb (450 g) strawberries, hulled and halved
1 1 / 2 cups (360 ml) whipping cream
1 tbsp (15 ml) powdered sugar (optional)

Show original ingredient measurements

4 large egg whites, room temperature
1 cup (200 g) superfine sugar
1 tsp cornstarch
1 tsp white vinegar
1 / 2 tsp vanilla extract
1 lb (450 g) strawberries, hulled and halved
1 1 / 2 cups (360 ml) whipping cream
1 tbsp powdered sugar (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch (17.8 to 20 cm) circle.
2. Whisk egg whites to soft peaks, gradually add sugar until glossy and stiff; fold in cornstarch, vinegar, and vanilla.
3. Pile meringue onto the circle, shaping into a shallow nest; bake 1–1¼ hours until dry to the touch, then turn off oven and let cool inside with door ajar.
4. Whip the whipping cream with powdered sugar to soft peaks.
5. Transfer cooled meringue to a serving plate, fill the center with whipped cream and top with strawberries.
6. Serve immediately to preserve crispness.

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle.
2. Whisk egg whites to soft peaks, gradually add sugar until glossy and stiff; fold in cornstarch, vinegar, and vanilla.
3. Pile meringue onto the circle, shaping into a shallow nest; bake 1–1¼ hours until dry to the touch, then turn off oven and let cool inside with door ajar.
4. Whip the whipping cream with powdered sugar to soft peaks.
5. Transfer cooled meringue to a serving plate, fill the center with whipped cream and top with strawberries.
6. Serve immediately to preserve crispness.