Mother's Day Strawberry Pavlova
A delightful dessert combining the crispy texture of meringue with rich whipped cream and fresh strawberries, perfect for Mother's Day or any special occasion.
Ingredients
Meringue Base
- 4 large egg whites (room temperature) For a light, airy texture.
- 1 cup granulated sugar Sweetens the meringue and creates crispness.
- 1 tsp white vinegar Helps to stabilize the meringue.
Toppings
- 1 cup ripe strawberries (sliced) Juicy and sweet, the star topping.
- 1 cup heavy cream For a rich layer of creaminess.
- 2 tbsp powdered sugar Sweetens whipped cream without graininess.
- 1 tsp vanilla extract Infuses the cream with flavor.
Instructions
Preparation
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, whip the egg whites with an electric mixer until foamy.
- Gradually add granulated sugar, whipping until stiff peaks form, about 8-10 minutes.
- Gently fold in the white vinegar and vanilla extract.
- Spoon the meringue onto the prepared baking sheet, shaping it into a circular nest with a dip in the center.
Baking
- Bake for approximately 1 hour and 15 minutes, until dry and crisp.
- Turn off the oven and leave the pavlova inside to cool completely.
Serving
- While the meringue cools, whip the heavy cream with powdered sugar until soft peaks form.
- Once the meringue has cooled, fill the center with whipped cream and top with sliced strawberries.
Notes
Serve as a centerpiece for brunch or a light dessert. Pair with fresh mint or a drizzle of honey for a twist.