I love pavlova. A big disk of meringue with cream and berries, the ultimate combination of textures and flavors. Pavlova is fun to get creative with, and I’ve been on a strawberry kick recently. I decided to add some strawberry powder into my pavlova with some red food color to make a gorgeous strawberry flavored meringue, and I was thrilled with the results!

Prep Time: 20 Minutes

Cook Time: 90 Minutes

Inactive Time: 2 Hours

Total Time: 4 Hours

Serves 6-8 people

Ingredients:

4 Large Egg Whites, Room Temp

¼ Tsp (1g) Salt

½ Tsp (1g) Cream of Tartar

1 Cup (200g) Granulated Sugar

1 Tsp (4g) Vanilla Extract

1 Drop Liquid Red Food Color

1 Tsp (2g) Cornstarch

3 ½ Tbs (1g) Freeze Dried Strawberries, Crushed Into Powder

For the Whipped Cream

½ Cup (120mL) Cold Heavy Cream

1 Tsp (4g) Vanilla Extract

1 Tbs (13g) Granulated Sugar

Fresh Strawberries, Chopped

Directions:

1.     Preheat your oven to 350 F (180C). Add the egg whites, salt, and cream of tartar to a stand mixer with the whisk attachment and beat on medium speed until stiff foamy peaks form.

2.     With the mixer on medium-low speed, gradually pour in the granulated sugar, and once its all added, turn the speed to high and beat until thick and glossy, about 3-4 minutes.

3.     Add the vanilla and food color, mix on a high speed for another 1-2 minutes, until you can take the whisk out of the mixture, and it stands up straight.

4.     Sift in the cornstarch and freeze-dried strawberry powder, and use a spatula to gently fold until the batter is smooth.

5.     You can either put the batter in a piping bag with a large star tip or just spread it with a spatula. Pipe or spread the batter into a 10” circle on a sheet lined with parchment paper and build up the side just a bit to create a sort of crater in the center.

6.     Put in the oven and immediately turn the temperature down to 200 F (95C) and bake for 90 minutes.

7.     Turn the oven off and leave the door closed. Allow the meringue to cool completely in the oven.

8.     Make the whipped cream by adding the cold cream, sugar, and vanilla to a bowl and either whisking or using a hand mixer to beat until stiff peaks form. Pipe or spread in the cooled meringue disk, then top with fresh berries and serve immediately!

-Store covered with plastic wrap in the refrigerator for up to 2 days.