Pavlova with Strawberries and Cream

By Hklbrries

Prepare this pavlova when you need a showstopping dessert; its meringue base is not only impressive, but holds a delectably thick filling made of heavy cream, yogurt and powdered sugar.

Gluten free.

Ingredients

• 3/4 cup granulated sugar
• 1 tbsp potato starch
• 3 large egg whites
• 1 tsp pure vanilla extract
• 1 tsp white vinegar
• 2 cups strawberries (about 1/2 lb)
• 1 1/2 tbsp strawberry jam
• 3/4 cup heavy cream
• 1/2 cup yogurt
• 2 tbsp confectioners’ sugar

Preparation

Step 1

Heat oven to 250 F. Line a baking sheet with parchment paper.

In a small bowl, combine 1/4 cup of the granulated sugar and the potato starch. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tbsp at a time, beating until incorporated. Gradually add the potato starch mixture, beating until the whites are stiff and glossy; beat in the vanilla and vinegar.

Using a spatula or spoon, gently spread the meringue into an 8-inch disk about 2 in. high on the prepared baking sheet. Using the spatula, make a 1-inch-deep indent in the center of the meringue, leaving a 2-inch border. Bake until the meringue has formed a pale golden crust, 50 to 60 minutes. Turn off the oven but do not open the door; let cool inside oven for 1 hour.

Meanwhile, quarter the strawberries and place them in a medium bowl. Add the jam and toss to combine. Using an electric mixer, beat the heavy cream, yogurt and confectioners’ sugar in a large bowl until stiff peaks form. Spoon the cream mixture into the center of the meringue and top with the strawberry mixture. Serve immediately.

Nutrition Information:
Per serving
204 calories
9 g fat (6 g saturated fat)
33 mg cholesterol
37 mg sodium
3 g protein
30 g carbohydrates
27 g sugar
1 g fiber