LOCATION: Recipes >> Pavlova Recipes >> Strawberry Pavlova
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Strawberry Pavlova
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Strawberry Pavlova
6 egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 pint strawberries
1 teaspoon kirsch
confectioners' sugar
Let egg whites warm to room temperature. Beat until frothy. Sprinkle
with salt and cream of tartar,beat until stiff, but not dry.
Gradually beat in granulated sugar, 2 tablespoons at a time. Add
vanilla and continue beating until mixture is very stiff. On a 12
inch round baking plate or sheet, spread about 1 third of meringue
to within 1 inch of edge of plate. Pile remaining meringue around
meringue base to height of about 2 1/2 inches, leaving center
unfilled. Bake in a preheated very slow oven (250 deg.F.) for about
1 1/4 hours. Turn off heat and leave in oven 15 minutes longer.
Cool. Fill center with whipped cream. Wash and hull strawberries
and put about three fourths of them on top of cream. Press remaining
berries through a sieve. Add kirsch and confectioners' sugar to
taste. Pour this mixture over berries and cream. Makes 8 servings.
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