From: Woman's Day US
Pavlovas with Strawberries and Cream

Yields:
6
Prep Time:
20 mins
Total Time:
6 hrs
These elegant meringue swirls are almost too pretty to eat.
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Ingredients
- 2 tsp. cornstarch
- 1 cup superfine sugar
- 4 large egg whites
- 1 tsp. white vinegar
- 1 tsp. vanilla extract
- 2 Tbsp. strawberry jam
- 1 Tbsp. water
- 8 oz. strawberries, quartered
- 3/4 cup very cold heavy cream
Directions
- Step 1Heat oven to 250 degrees F; line a large baking sheet with parchment paper.
- Step 2In a small bowl, combine cornstarch and 2 tablespoon sugar. Using an electric mixer, whisk the egg whites in a very clean large bowl on medium-high speed until foamy peaks form, 1 to 2 minutes.
- Step 3Gradually add remaining sugar (1 tablespoon at a time) to the egg whites, beating until incorporated. Gradually add cornstarch mixture, then beat until whites are stiff and glossy (this entire step should take about 6 minutes). Add vinegar and vanilla; beat for 1 minute.
- Step 4Using a spatula, spoon meringue into 6 mounds (each about a heaping cup) onto prepared baking sheet. Spread each into 4" disks, then, using the back of a spoon, make a deep indent in the center of each.
- Step 5Bake for 50 minutes. Turn off the oven, and without opening the door fully, use a wooden spoon to prop open the door. Let pavlovas cool in the oven for at least 4 hours or up to overnight.
- Step 6When ready to serve, in a medium bowl,whisk together strawberry jam and water. Add strawberries and toss to coat. Using an electric mixer, beat cream until soft peaks form.
- Step 7Transfer meringues to plates. Spoon cream into pavlovas and top with strawberries.
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