Pavlova Recipe | How to Make Pavlova

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat oven to 160C (320F).

Lay a sheet of parchment paper on a baking tray and mark a 20cm (8-inch) circle. Turn it upside down. Set aside.

In a large bowl, whisk egg whites until soft peaks form, gradually add sugar until stiff peaks form and the meringue looks glossy. Add white wine vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Place the pavlova in the oven, reduce the heat to 120C (250F). Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.

Make the cream: place heavy cream, sugar and vanilla extract in a large bowl. Beat to stiff peaks.

Spread whipped cream on top of the pavlova and decorate with fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens