Pavlovas With Crushed Strawberries And Cream – a delicious recipe with cornstarch, egg whites, sugar, vanilla, white vinegar, strawberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 250u00b0F. Line a baking pan with foil, then grease the foil and dust with sifted cornstarch. Shake off the excess.
2
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until the sugar dissolves. Beat in the vanilla extract and vinegar.
3
Using a large serving spoon, scoop up a spoonful of meringue mixture. Using a second similar spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) onto the baking pan. Repeat to make four pavlovas.
4
Bake for about 45 mins or until firm. Turn the oven off and cool the pavlovas in the oven with door ajar.
5
Meanwhile, combine the strawberries, powdered sugar and liqueur in a medium bowl; crush lightly with a fork. Let stand for 30 mins.
6
Beat the cream in a medium bowl with electric mixer until soft peaks form.
7
Place the pavlovas on serving plates and gently break the tops using the back of a dessert spoon. Top the pavlovas with strawberries and whipped cream. Dust with additional sifted powdered sugar and serve.
642
kcal
Calories
37
g
Fat
65
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tbsp cornstarch, 4 None egg whites, 1 cup granulated sugar, 1/2 tsp vanilla extract, and more.
Yes, Pavlovas With Crushed Strawberries And Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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