Pavlovas with cream and strawberries are delightful treats made with meringue, cream, and fruit, easy to make and very scenic.
Inspired by the Pavlova cake, a cake originating from New Zealand and Australia created in honor of the dancer Anna Pavlova in 1926, they are irresistible treats perfect for enhancing a party buffet, or as a delicious after-dinner dessert or snack, gluten-free and delicate.
Read how to make pavlovas with cream and strawberries with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 22 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 egg whites (at room temperature)
- 7 oz sugar
- 3/4 cup heavy cream
- lemon juice (a few drops)
- strawberries
Preparation of pavlovas with cream and strawberries
In a large bowl, beat the egg whites with an electric mixer.
When they become white and creamy, add a few drops of lemon juice and the sugar gradually, without stopping using the electric mixer.Work the mixture until it is stiff: turning the bowl upside down, the mixture should not move.
Transfer it into a pastry bag with a small star nozzle.
Line a baking sheet with parchment paper.
Create disks of about 2 inches in diameter, piping around the edges to form a basket and keeping them spaced apart, until all the mixture is used.
Bake the baskets in a preheated static oven at 212°F, on the lowest shelf of the oven, for 55 minutes.Remove them from the oven and let them cool for a few hours.
Whip the cream until stiff peaks form.
Place it in a pastry bag with a star nozzle and fill the prepared meringue baskets.
Finish with pieces of strawberries and serve your pavlovas with cream and strawberries.
Notes
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