Zutaten für Strawberry Pavlova
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Granulated Sugar
- 1 teaspoon vanilla extract
- Whipping Cream
- 1 pint fresh strawberries
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Zubereitung von Strawberry Pavlova
- Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add 1 ½ cups granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. This will take about 5-7 minutes.
- Beat in 1 teaspoon vanilla extract.
- Spread the meringue onto the prepared baking sheet in a 10-inch circle, creating a slight ridge around the edge with the back of a spoon.
- Bake for 1 ½ hours, or until the meringue is crisp and dry to the touch.
- Turn off the oven and leave the meringue inside with the oven door slightly ajar to cool completely (at least 2-3 hours or overnight).
- Carefully remove the meringue from the oven and let it cool completely on a wire rack.
- Gently slice 1 pint of fresh strawberries.
- Just before serving, spread 1 ½ cups whipped cream over the cooled meringue.
- Arrange the sliced strawberries on top of the whipped cream.
- Cut into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
89g
Fat
68g
Carbs
8g
