Strawberry Pavlova Recipe

Pavlova has a Incredible taste.The white wine vinegar and vanilla extract gives the Pavlova Exhilarating taste.


Health IndexAverageCourse
MethodInterest Group


 Egg whites4 (At Room Temperature)
 Salt1⁄4 Teaspoon
 Cream of tartar1⁄4 Teaspoon
 Fine granulated sugar1 Cup (16 tbs)
 Cornstarch4 Teaspoon
 White wine vinegar2 Teaspoon
 Vanilla extract1 Teaspoon
 Heavy cream1 Cup (16 tbs), chilled
 Strawberries3 Cup (48 tbs), sprinkled
 Grand marnier1 Teaspoon

Nutrition Facts

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


Preheat oven to 275°F.
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.