Same Pavlova recipe as last time, with a few modifications resulting in a light and summery dessert! With only meringue, whipped topping and some strawberry sauce/jam, this dessert is as light as a cloud!
Meringue:
4 egg whites and 1 cup white sugar, 1/2 teasoon Vanilla extract
Topping:
4 cups Dessert Topping Mix
1/3 cup Strawberry Sauce or 2-4 tbsp. strawberry jam
Preheat oven to 200 F.
Beat 4 egg whites on high for about 2 minutes until thick and glossy with high peaks. Add the granulated sugar and the vanilla gradually and continue to mix on high speed for about one more minute.
Spread the meringue on a baking sheet lined with parchment paper in the shape of a rectangle roughly about 30 cm/12″ long. It doesn’t have to be perfect! Just a rustic shape. Bake on middle rack for 2 hours. Then turn off oven, leaving the meringue in the closed oven for another hour without opening the door. This will dry the meringue out giving it a nice crackly texture.
Let the meringue cool on the baking sheet for about an hour before using it. I use a spatula to slide under the corners of the meringue to gently loosen it and then it should lift off without issue. Place on a nice serving platter or plate. If the edges crack or break, don’t worry about it. The toppings will cover any imperfections!
If you have to mix the dessert topping (I use 2 envelopes of KRAFT Dream Whip which requires milk and vanilla), do so now. If you have a prepared topping ready, use that instead.
Spread the dessert topping on the meringue base. Once that is spread evenly, take your dessert sauce and dribble it across the whipped topping. Then take the back of a spoon and work it in in swirls. There is no right or wrong answer here.
To finish it off, cut some fresh mint leaves into tiny pieces and scattered them on top. Then place the dessert into the fridge until you are ready to serve. Cut the dessert into pieces and serve. It’s a simple dessert that tastes like a light Strawberry Shortcake! Refrigerate any unused portions for 1-2 days. The meringue will change texture though. So it’s best to be eaten within 24 hours.
As always, enjoy! Lolita
Lolita Bakes! 