Strawberry Pavlova cake
This Strawberry Pavlova cake is the perfect dessert for Spring and Summer, the most amazing Pavlova dessert ever! Crunchy on the outside, marshmallow texture inside, decorated with homemade whipped cream, fresh strawberry, and some mint leaves!
Servings: 1 pavlova cake
Calories: 508kcal
Equipment
Ingredients
- 60 g Egg whites whites of 2 eggs (approx.)
- 120 g Super fine sugar
- ½ teaspoon Cream of tartar optional
- 1 teaspoon Corn starch optional
- ½ teaspoon White vinegar optional
- Decorate with whipped cream, strawberry, and mint
Instructions
- Make sure all the equipment are absolutely clean and dry, any small fat or even a tiny bit of egg yolk can ruin the meringue. Arrange the equipment ahead around you
- If don't have super fine sugar at hand, pulse bland granulated sugar for a few seconds in food processor
- Pre-heat oven to 100 C / 212°F, line baking tray with parchment paper or use Silicone baking mat. Make sure about your REAL oven temperature and use a Digital oven thermometer if you can
- Then, very slowly, one table spoon at a time, start adding the superfine sugar while mixer is on medium / high speed
- Once all the sugar is added, start whisking the meringue at a higher speed until it becomes glossy and achieves stiff peaks. The meringue is ready when the sugar is completely dissolved. Take a small amount between your fingers, if it is grainy, keep whisking.
- Gently fold in corn starch with the help of a Rubber spatula, be careful not to deflate the meringue
- Pipe a 20cm /8 inches diameter disk, then pipe the pattern on top on 2-3 layers
- Bake for 2,5 hour at 90C / 194F . Start checking the Pavlova at 2h
- When the Pavlova baked, open the door slightly, and let the pavlova cool in the oven for a few hours
- Just before serving fill with sugar-free whipped cream, strawberry, and a few mint leaves
Nutrition
Calories: 508kcal | Carbohydrates: 123g | Protein: 7g | Fat: 1g | Sodium: 102mg | Potassium: 348mg | Fiber: 1g | Sugar: 120g | Calcium: 6mg | Iron: 1mg