Delicious Strawberries and Cream Pavlova

If you’re looking for a sweet and fruity dessert that will impress your guests, a strawberries and cream pavlova is the perfect choice. This light and airy meringue-based dessert is topped with whipped cream and fresh strawberries, making it a refreshing and delicious treat.

Ingredients:

• 1 1/2 cups (10 1/2 ounces) plus 2 tablespoons granulated sugar, divided

• 2 tablespoons cornstarch

• 6 large egg whites

• 2 teaspoons cream of tartar

• Pinch of salt

• 4 teaspoons vanilla extract, divided

• 1/2 cup (2 ounces) ground almonds

• 1/2 cup (1 1/2 ounces) sliced almonds

• 2 pints strawberries, washed and sliced

• 1 pint heavy cream

• Confectioners' sugar to dust cake

Directions:

1. Preheat the oven to 285°F and adjust the oven rack to the middle position. Grease and sugar the sides of two 9-inch cake pans and line the bottoms with parchment paper.

2. In a small bowl, whisk together 1 1/2 cups sugar with cornstarch and set aside. In a standing mixer fitted with a whip attachment, beat the egg whites on medium speed until frothy.

3. Add cream of tartar and salt, then increase the speed to medium-high and beat to a soft peak.

4. With the mixer running, slowly add the sugar/cornstarch mixture and continue to beat to a stiff peak for 3 to 5 minutes. Reduce speed to low and add 2 teaspoons vanilla extract. Remove the bowl from the mixer and fold in ground almonds with a rubber spatula.

5. Divide the meringue between the pans and smooth the tops. Sprinkle sliced almonds on top.

6. Bake until the meringues have a light beige color and the top feels crisp, but the center is still soft, for 50 to 60 minutes. Transfer pans to wire rack to cool completely.

7. While the meringues are cooling, toss the strawberries with 1 tablespoon sugar. Using a mixer fitted with a whip attachment, whip the cream with the remaining tablespoon sugar and remaining teaspoon vanilla on medium speed to soft peak. Keep chilled until ready to assemble.

8. Run a knife along the inside edge of the pans and carefully invert the meringues onto plates. Place one meringue on the serving plate, top side up. Spread half of the strawberries with juice onto the meringue and top with half of the whipped cream.

9. Place the second meringue on top, top with cream, and then strawberries. Dust with confectioners' sugar and serve immediately.