I saw this recipe on Allrecipe.com 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
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