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Strawberry Pavlova Recipe
|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Fine granulated sugar||1 Cup (16 tbs)|
|White wine vinegar||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|Strawberries||3 Cup (48 tbs), sprinkled|
|Grand marnier||1 Teaspoon|
Serving size: Complete recipe
Calories 1934 Calories from Fat 796
% Daily Value*
Total Fat 91 g139.4%
Saturated Fat 55.4 g276.8%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 777.2 mg32.4%
Total Carbohydrates 269 g89.6%
Dietary Fiber 10.7 g42.8%
Sugars 227.3 g
Protein 21 g42.3%
Vitamin A 71.8% Vitamin C 518.2%
Calcium 25.2% Iron 14.1%
*Based on a 2000 Calorie diet
Beat egg whites, salt and cream of tartar together in a bowl until the whites hold a stiff peak.
Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy.
Beat in the cornstarch, then the vinegar and the vanilla.
Butter and lightly flour a loose-bottomed 8-inch cake pan and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression.
Bake cake for 1 to 1 1/4 hours, or until meringue is firm and lightly browned.
Pavlova will remain moist inside.
Cool slightly, unmold, slide onto a serving plate, and cool completely.
Lightly whip cream.
Just before serving, spread the Pavlova with whipped cream and then with the strawberries.