Preheat oven to 250 degrees Fahrenheit. Draw 9-inch
circle on a piece of parchment paper. Place the ink
side (that you just drew on paper) down on the
baking sheet.
Place egg whites in bowl of stand mixer fitted
with whisk attachment. Whisk at high speed 1 min.
until frothy. Slowly add 1 cup sugar and continue
whisking until meringue reaches glossy, stiff
peaks ;about 3 minutes. Using rubber spatula,
fold in vinegar, cornstarch and vanilla.
Mound meringue in center of parchment circle and
use spatula to evenly spread out toward edges,
forming a large disk. The top doesn't need to be
smooth, waves and swirls are okay. Bake 90
minutes, then turn oven off and allow meringue to
cool completely in oven, about 1 hour.
Meanwhile combine strawberries, jam and 2
tablespoons sugar in bowl. Whip heavy cream with
remaining 2 tablespoons sugar until firm peaks
form. Gently transfer cooled meringue to serving
plate, top with whipped cream, then strawberries.
Refrigerate leftovers in an airtight container.
Originally Submitted
4/14/2020
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