Pavlova with Balsamic Strawberries Recipe
Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.
Servings: 4
Equipment
- Stand or Handheld Mixer - to whip egg whites and cream
- Baking Tray
Ingredients
For the Vanilla Meringue:
- 4 egg whites (145g) at room temperature
- 1 cup sugar (200g) white granulated sugar, extra fine
- 1 tsp white vinegar or lemon juice, or 1/2 tsp cream of tartar
- 2 tsp cornstarch
- 1 tsp vanilla extract
The Strawberry Balsamic and Whipped Cream Topping:
- ¾ lb strawberries cleaned and diced
- 3 tbsp sugar
- 3 tbsp balsamic vinegar
- pinch salt
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F.
- Whip the egg whites until frothy. Slowly add the sugar and continue to whip until the meringue forms stiff peaks and the sugar is fully dissolved. (Rub a bit between your fingers—if you still feel sugar granules, keep whipping.)
- Sift in the cornstarch, then add the vinegar and vanilla. Gently fold to combine.
- On a parchment-lined baking sheet, dollop the meringue into 4 equal rounds and shape into rough disks. (You can also make one large pavlova if ya like.)
- Place tray in the oven, immediately reduce heat to 200°F. Bake for 90 minutes, then turn off the oven and let the meringues cool completely inside the oven - at least 5 hours or overnight.
- When you're ready to eat, toss the strawberries with sugar, balsamic vinegar, and a pinch of salt. Let them macerate while you whip the cream to soft peaks.
- To serve, spoon whipped cream onto each meringue, then pile on the strawberries and their juices. Eat right away!
Video
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