Search thousands of recipes reviewed by home cooks like you.

Strawberry Pavlova

Strawberry Pavlova

  • Prep

    40 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 55 m
Egg Farmers of Ontario

Egg Farmers of Ontario

This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
  2. On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
  3. Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
  4. Remove from oven and let cool.
  5. When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Leslie
1

Leslie

3/25/2014

I made this recipe and it was amazing, not only was it beautiful , it tasted wonderful!! Thank you for posting it.

HAPAHAOLE76
0

HAPAHAOLE76

5/19/2014

My mom always used to make this for the 4th of July. It doesn't keep very well, so if don't have enough people to eat the entire thing in one sitting, I make a bunch of small meringue bowls instead of one big one. I keep the small bowls in the oven (for days) until we get through them all. Mini-pavlovas! MMMMMM!!!

More reviews

Similar recipes

ADVERTISEMENT