Strawberry Pavlova

Fresh strawberries, whipped cream, and a crisp-on-the-outside, marshmallowy-on-the-inside meringue make this pavlova irresistible.

👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 10 min📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●pan
●baking sheet
●spatula
●oven

📝 Preparation Steps

Step

Stir together 1 1/2 cups of the sugar and the cornstarch in a medium bowl. Set aside. Beat the egg whites, lemon juice, vanilla extract, and salt using a stand mixer with a whisk attachment, or hand mixer, at medium speed until frothy, 1 to ⏱️ 2 minutes. Increase the mixer speed to medium-high. Add the sugar mixture gradually, a few tablespoons at a time, beating until stiff, glossy peaks form, 6 to ⏱️ 8 minutes.

large egg whites, room temperature6

Step

Preheat the oven to 225°F. Line a rimmed baking sheet with parchment paper. Spoon the egg white mixture onto the center of the prepared pan. Spread and flatten the mixture using the back of a large spoon or a rubber spatula into a 10-inch circle in an even layer, creating a slight indentation in the center. Bake until crisp, about ⏱️ 2 hours and ⏱️ 15 minutes. Turn off the oven and let the pavlova cool on the pan in the oven, about ⏱️ 2 hours.

Step

Stir together the strawberries, 2 tablespoons of the remaining sugar, and the lemon zest in a medium bowl. Set aside. Beat the cream and the remaining 2 tablespoons sugar at medium speed using a stand or hand mixer until soft peaks form, about ⏱️ 2 minutes. Gently fold in the yogurt until combined. Spread the whipped cream over the cooled pavlova and top with desired amount of strawberries.

Nutrition Facts

calories

560 Calories

fat Content

29 g

fiber Content

2 g

sugar Content

66 g

sodium Content

279 mg

protein Content

7 g

trans Fat Content

1 g

cholesterol Content

90 mg

carbohydrate Content

69 g

saturated Fat Content

18 g

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