Friday, April 20, 2012

Strawberry Pavlova

I saw this recipe on a few weeks ago, and I had never had Pavlova before, so I figured: why not? I altered it a little bit based on what I had in my house, and it turned out soooo tasty!  And incredibly pretty! The perfect dessert on a hot, spring or summer day.  It's light, sweet, and very refreshing. What made this pavlova super amazing was the fact that the strawberries I used were freshly picked that same day.  A local strawberry patch is now open where I live, and my family picks strawberries every year.  Mmm...who doesn't love freshly picked, sweet strawberries with whipped cream?  This pavlova is simply a light, sweet, base for that.  Crunchy on the outside, and soft and fluffy on the inside.  The almond extract gives it a delicious flavor that pairs really well with the strawberries and whipped cream.  After a few days, the outside of this pavlova will get too soft, so eat it quickly!  I promise ---> it won't be difficult.

Yield: about 12 servings


  • 4 egg whites
  • 1 1/4 cups sugar, divided
  • 2 pinches of flour, divided
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • desired amount of Cool Whip, thawed
  • 1 quart fresh strawberries, sliced


  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites on medium speed until foamy. Add 1 pinch of flour; beat until soft peaks form. Gradually add 1-1/4 cups sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sprinkle pinch of flour over egg white mixture; fold in. Fold in lemon juice and extract.
  2. Coat a 14-in. pizza pan with nonstick cooking spray. Spoon meringue onto pan, forming any shape you want. Build up edges slightly. Bake at 250 degrees F for 45-55 minutes or until crisp. Cool on pan over a wire rack.
  3. When cool, spread with Cool Whip. Arrange strawberries over top. Serve immediately.

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