This beautiful meringue-based confection creates a crisp crust and soft, light interior. Top it with whipped cream and fresh fruits such as strawberries, kiwi, passionfruit, and berries, which add a refreshing contrast to the sweet meringue.
The meringue is made by beating egg whites with sugar until stiff peaks form, and then baking it at a low temperature to achieve the desired texture. The combination of the crunchy exterior, marshmallow-like interior, creamy topping, and tangy fruits makes pavlova a delightful and elegant dessert.
Servings: 8
Keywords:
Serving Size: 1
Serving Per Recipe: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 250 | ||
| % Daily Value* | ||
| Total Fat 10g | 15% | |
| Saturated Fat 6g | 30% | |
| Trans Fat g | ||
| Sodium 30mg | 1% | |
| Total Carbohydrate 35g | 11% | |
| Dietary Fiber 1g | 4% | |
| Sugars 35g | ||
| Protein 3g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
*Separate egg whites from yolks and allow them to come to room temperature.
**You can use granulated sugar that you’ve blended in a blender to make granules extra fine.
Pavlova doesn’t last long- maybe a day- so enjoy right away!
***For a thicker curd you can use 2 yolks and 1 whole egg.
Lemon curd will last for up to 10 days in the refrigerator. If you are making it ahead of time remember to place cling wrap directly on top of the curd.
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