Indulge in this classic Australian dessert with a twist by Chef John. This pavlova is crispy on the outside and marshmallow-like on the inside, topped with sweet whipped cream and fresh strawberries. Perfect for any special occasion or a sweet treat after dinner.
Ingredients
- 4 large egg whites
- 1 cup superfine sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 pint fresh strawberries, hulled and sliced
Directions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on high speed until soft peaks form.
- Gradually add the superfine sugar, cornstarch, lemon juice, and vanilla extract while continuing to beat until stiff peaks form.
- Spoon the mixture onto the prepared baking sheet in a 9-inch circle, creating a slight indent in the center.
- Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream on top of the cooled pavlova and arrange fresh strawberry slices on top.
- Serve immediately and enjoy!
