Week 60: Strawberry Pavlova

Pavlova originates from either New Zealand or Australia and is a cake made out of meringue.

Jump to the recipe!

It is surprisingly easy to make and is such a showstopping dessert. Plus, you only need a few ingredients to make this recipe.

Aside from the freeze-dried strawberries and heavy whipping cream, the recipe just needs eggs and sugar.

This is the perfect treat for a warm summer day. Plus, the strawberries allow the pavlova to take on a beautiful pink hue.

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RECIPE:

INGREDIENTS:

Cake:

• 3 egg whites

• 3/4 cup granulated sugar

• 1 cup freeze-dried strawberries

Frosting:

• 1 1/2 cups heavy whipping cream

• 3/4 cup powdered sugar

• 1 cup freeze-dried strawberries

STEPS:

1. Preheat your oven to 250 degrees F, and line a baking sheet with parchment paper. Draw a six-inch circle on the parchment paper using a pencil.

2. Blend the freeze-dried strawberries in a blender until the texture resembles a powder.

3. In the bowl of your stand mixer, beat the egg whites at low speed until they are frothy. Then, gradually add the granulated sugar while increasing the speed of the mixer. Keep mixing until stiff peaks form, and fold in the freeze-dried strawberries.

4. Spread the meringue within your 6-inch ring and bake for 1 hour. Allow the pavlova to cool while you make the topping.

5. In a bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold in the freeze-dried strawberries and frost the topping over the pavlova. Add strawberries to garnish.

Enjoy!

The Bored Baker 👩🏽‍🍳