Pavlovas with strawberries & sour cream
Indulge in the delightful Pavlovas with Strawberries & Sour Cream recipe. Light meringue nests topped with a rich blend of sour cream and powdered sugar, crowned with fresh, juicy strawberries. A perfect balance of sweetness and tanginess that's irresistibly delicious!
Cook time 40 min
Prep time 15 min
Ingredients:
2 egg whites1/2 cup sugar
1/2 cup sour cream
1 tbsp powdered sugar
1 tsp vanilla extract
2 cups strawberries
Pavlova is a classic dessert named after the Russian ballerina Anna Pavlova. This elegant dish consists of a crisp meringue shell with a soft, marshmallow-like center. Our version incorporates the delightful combination of strawberries and sour cream, offering a balanced contrast of tangy and sweet flavors. Perfect for any special occasion or as a delightful after-dinner treat, these Pavlovas are sure to impress your guests.
Instructions:
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat 2 egg whites using an electric mixer on medium speed until they form soft peaks.
- Gradually add the 1/2 cup of sugar (100g), one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and continue beating until the mixture is glossy and forms stiff peaks.
- Using a large spoon, dollop the meringue mixture onto the prepared baking sheet, creating four to six small circles (approximately 3 inches in diameter). Use the back of the spoon to create a small well in the center of each meringue circle.
4. Bake the Meringues:
- Place the baking sheet in the preheated oven and bake for about 1.5 hours, or until the meringues are dry and crisp on the outside but still slightly soft in the center.
- Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
- In a medium bowl, mix together the 1/2 cup sour cream (120g), 1 tbsp powdered sugar (16g), and 1 tsp vanilla extract (4g) until smooth and well combined.
- Wash, hull, and slice the strawberries (2 cups, 320g).
- Once the meringues are completely cool, carefully remove them from the parchment paper and place them on serving plates.
- Spoon a generous amount of the sour cream mixture into the well of each meringue.
- Top each pavlova with a heap of sliced strawberries.
- Serve immediately and enjoy the delightful combination of crisp meringue, creamy topping, and fresh strawberries.
Tips:
- Ensure your mixing bowl and whisk are completely clean and dry before whipping the egg whites. Any grease or moisture can prevent the egg whites from whipping to their full volume.
- Add the sugar gradually while whipping the egg whites. This helps the sugar dissolve properly and contributes to the stability and shine of the meringue.
- Bake the meringues on a low temperature to ensure they dry out without browning. This helps achieve a crisp exterior and a soft interior.
- Cool the meringues in the oven with the door ajar to prevent them from cracking due to a rapid change in temperature.
- Use fresh, ripe strawberries for the best flavor. You can also macerate the strawberries with a little sugar to enhance their sweetness.
These Pavlovas with strawberries and sour cream are a delightful treat that combines the crispness of meringue with the freshness of strawberries and the tang of sour cream. Simple yet elegant, they make for a perfect dessert to impress your guests or to enjoy a special moment. Follow the tips below to ensure your Pavlovas turn out perfect every time.
Nutrition per serving
6 ServingsCalories 140kcal
Protein 1.99g
Carbohydrates 24g
Fiber 0.96g
Sugar 22g
Fat 3.88g
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