Strawberries and Cream Pavlova
Nothing sweeter than strawberries and cream Pavlizzles or Drizzle-lovas??
Recipe by Abby Broida | @eats.with.ab
6 egg whites
250g superfine sugar
1 tbsp cornstarch
1½ tsp vanilla extract
1 tsp apple cider vinegar
2 cups heavy whipping cream
2 cups strawberries, halved
2 tbsp lemon juice
⅓ cup granulated sugar
Instructions
Active Time: 1 Hour
Full Time: 2.5 Hours
Preheat the oven to 200F. Prep a baking tray with parchment paper.
Add egg whites and sugar to a stand mixer and whisk on high for 10 minutes.
Once stiff peaks form, stop the mixer, add cornstarch, ½ tsp vanilla, and apple cider vinegar. Whisk again briefly until well combined (about 30 seconds to a minute).
Transfer the meringue to a piping bag and pipe 10-12 dollops onto the parchment paper.
Bake for 1 hour and 30 minutes, leaving the oven slightly cracked until fully cooled, for another 45 minutes to an hour (a wooden spoon is recommended to prop the oven door).
Add heavy whipping cream and 1 tsp of vanilla extract to the bowl of the stand mixer. Whip until soft peaks form.
Combine 1½ cups of strawberries, granulated sugar, and lemon juice to a saucepan. Bring to a boil then reduce heat to a simmer. Stir occasionally for 15 minutes. Once the strawberries are soft and the syrup has thickened and reduced, remove from heat.
Assemble mini pavlovas by carefully transferring to a serving platter. Top with a heaping spoonful of whipped cream, strawberry syrup, a fresh strawberry, and generous pour of Drizzle.
