Strawberry Pavlova

strawberry-pavlova
Photo by Danny Kim
Strawberry Pavlova 4.0 3 5 1
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 230 calories
    • Fat 14 g (9 g saturated fat)
    • Cholesterol 50 mg
    • Sodium 50 mg
    • Protein 3 g
    • Carbohydrate 26 g
    • Sugar 23 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 30 mg

Heat oven to 225° F. Beat the egg whites with an electric mixer on medium in a large bowl until foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form, about 1 minute more. Slowly add ¾ cup of the sugar. Increase mixer speed to medium-high and continue to beat until the meringue is glossy and stiff peaks form, 4 to 6 minutes more.

Spread the meringue in a 10-inch circle on a parchment-lined baking sheet. Bake on the bottom rack until firm and dry, 2½ to 3 hours. Turn the oven off and let the meringue cool in the oven, 1½ to 2 hours (or overnight).

Toss the strawberries, lemon zest, a pinch of salt, and the remaining 1 tablespoon of sugar in a bowl. Let sit, stirring occasionally, until the berries are juicy, 20 to 30 minutes.

Ingredients

  1. Check 3 large egg whites, at room temperature
  2. Check 1/4 teaspoon cream of tartar
  3. Check 3/4 cup plus 1 tablespoon sugar
  4. Check 1 pound strawberries, hulled and quartered
  5. Check 1 teaspoon finely grated lemon zest
  6. Check Kosher salt
  7. Check 1 cup heavy cream
  8. Check 1/4 cup crème fraîche

Directions

  1. Heat oven to 225° F. Beat the egg whites with an electric mixer on medium in a large bowl until foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form, about 1 minute more. Slowly add ¾ cup of the sugar. Increase mixer speed to medium-high and continue to beat until the meringue is glossy and stiff peaks form, 4 to 6 minutes more.
  2. Spread the meringue in a 10-inch circle on a parchment-lined baking sheet. Bake on the bottom rack until firm and dry, 2½ to 3 hours. Turn the oven off and let the meringue cool in the oven, 1½ to 2 hours (or overnight).
  3. Toss the strawberries, lemon zest, a pinch of salt, and the remaining 1 tablespoon of sugar in a bowl. Let sit, stirring occasionally, until the berries are juicy, 20 to 30 minutes.
  4. In a separate bowl, whip the cream and crème fraîche until soft peaks form.
  5. Top the meringue with the cream, followed by the berries.

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