This is a sweet dessert treat is served in Australia, especially during the Christmas holidays, which occur during their summer season. Fresh ripe strawberries and assorted other fruits are traditional, so feel free to use your favorites. I’ve made this recipe using meringue powder (such as Wilton, found in the cake decorating aisle), but you can make it with a traditional meringue as well. This recipe makes one large Pavlova, but it can also be piped and baked into individual-size rounds to suit your needs. Either way it makes a stunning presentation and a delicious dessert. This one’s for you, Grant!
3/4 c. water
2 tbsp. meringue powder
1 1/3 c. granulated sugar
1 teaspoon lemon juice
1/2 c. powdered sugar
1 c. heavy whipping cream
3-4 c. sliced fresh strawberries (or any combination of strawberries, kiwis, raspberries, peaches, pineapple, etc. that is fresh)
Amaretti cookies, crushed (optional)
Add the water slowly to the meringue powder in a metal mixing bowl, and beat at low speed with an electric mixer until foamy, using clean, dry beaters. Add 1 1/3 c. granulated sugar, 1 tbsp. at a time, beating 2-4 mins. Until stiff peaks form. Add lemon juice, beating until blended. Fold 1/2 c. powdered sugar gently into meringue mixture. Line a baking sheet with parchment paper; draw a 9-in. circle on the paper and turn it over with the pencil marked side down. Spoon or pipe meringue onto the parchment paper circle, covering the entire circle, reserving enough meringue to spoon or pipe a 2-in. border around the outside edge of the circle. Bake at 200 degrees for 1 hr. and then reduce temperature to 150 degrees; bake for 1 more hour. Cool completely on a wire rack. Place cooled meringue on serving platter. Whip cream and spoon into center of meringue. Top with fresh strawberries and sprinkle with crushed amaretti, if desired. Serve immediately with a large spoon to break into meringue. Note: Sometimes the center of the meringue is filled with lemon curd instead of, or in addition to, the whipped cream.
