Easy Strawberry Pavlova

Easy strawberry pavlova is a healthier version of the classic pavlova and is perfect for dinner parties.

Course Pudding

Cuisine German

Prep Time 15

Cook Time 1

Resting Time 2

Total Time 3 15

Servings people

Calories 400kcal

Author Neil

Preheat oven to 150C
Use a large serving plate (25cm – 30cm) to draw a circle on a square sheet of greaseproof paper. The square sheet should be big enough to put on a baking tray. Spray the baking tray a few times so the greaseproof paper can be laid on the tray and will not slide off.
With a stand mixer, or with an electric hand whisk, whisk the 4 egg whites in a bowl, at a high speed, gradually adding the caster sugar to form stiff white peaks. To test if the peaks are stiff enough, you should be able to hold the bowl upside down and the mixture stays in the bowl!
Using a wooden spoon, carefully remove the mixture from the mixing bowl, to the circle, and spread it out within the circle using a plastic spatula.
Place the baking tray with the mixture on, into the oven and bake for about 1 hour.
Once the meringue base has hardened (check it by tapping it lightly to see if it is hollow) remove it from the oven to cool for 1 – 2 hours.
With a stand mixer, or with an electric hand whisk, whisk the cream until it is thick.
Once the meringue base has completely cooled spoon the cream on top and garnish with the strawberries.