Pavlovas with Strawberries and Balsamic
These airy pavlovas are crowned with softly whipped cream and topped with a sweet strawberry balsamic jam. You'll love this pillowy light baked meringue dessert! Naturally gluten-free.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: Australian
Keyword: balsamic strawberry pavlovas, pavlovas with strawberries and balsamic, strawberry balsamic pavlovas
Servings: 6
Calories: 401kcal
For the Strawberry Balsamic Topping:
- 3 cups strawberries, hulled and quartered (divided)
- 3/4 cup granulated sugar
- 2 tablespoons balsamic vinegar
- 1 cup heavy cream
- seeds scraped from a vanilla bean (or 1 teaspoon vanilla bean paste or extract)
- a few sprigs of fresh basil
Make the Meringues:
Preheat the oven to 250 degrees F.
Whip the egg whites in a large bowl until frothy. Gradually and very S-L-O-W-L-Y, add in the sugar, while whipping. Continue to whip until stiff peaks form.
Place 6 dollops of meringue, about 4 inches in diameter, on parchment-lined baking sheets. Use the back of a spoon to shape the meringues, creating a slight well in the centers. Bake for one hour, turn off the oven, and prop the oven door open with a wooden spoon until completely cooled.
Make the Strawberry Balsamic Topping:
Place 1½ cups of strawberries in a wide shallow pan, along with the sugar and balsamic vinegar.
Bring to a boil and then reduce the heat down to a simmer. Simmer for 10 minutes or until thick and syrupy.
Cool, and fold in the remaining berries.
Assemble the Pavlovas:
Whip the cream until it holds soft peaks, then fold in the vanilla.
Top each meringue with whipped cream and berries; garnish with fresh basil.
Calories: 401kcal | Carbohydrates: 66g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 51mg | Potassium: 178mg | Fiber: 1g | Sugar: 63g | Vitamin A: 592IU | Vitamin C: 43mg | Calcium: 37mg | Iron: 1mg