Strawberry Meringue/Pavlova Cake

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  •     Makes 16 servings 
  •     1¼ cups superfine sugar 
  • 4   tsp. cornstarch  
  •     pinch of salt 
  • 6   egg whites, at room temperature  
  •     ½ tsp. cream of tartar 
  • 1   pkg. (1 oz.) instant sugar-free white chocolate pudding mix  
  • 2   cups low fat whipped topping  
  • 1   tsp. orange zest  
  • 1   lb. fresh strawberries  
  •     ½ cup fresh raspberries 


0 Minuten
ganz einfach
Heat oven to 175ºF. Line 3 baking sheets with aluminum foil. Trace two 8” circles on each piece of foil. In bowl, whisk together sugar, cornstarch and salt
In electric mixer fitted with whisk attachment, beat egg whites on low speed until frothy. Add cream of tartar; increase speed to medium. Beat 3 min. or until soft peaks form. Increase speed to high; gradually adding sugar mixture. Beat 3 min. or until firm glossy peaks form. Fit pastry bag with ¼” plain tip, like Ateco #802. Pipe equal amounts within circles, smoothing with spatula. Bake 3 hrs. Let cool in oven. Carefully peel foil from meringues
Set aside 6 whole strawberries; slice remainder. Prepare pudding mix according to package directions. Fold in whipped topping and orange zest. Place first meringue layer on serving platter. Spread with ½ cup pudding mixture. Arrange strawberries over pudding mixture. Repeat with remaining layers, ending with pudding mixture. Arrange halved strawberries and raspberries around edge of cake. Serve immediately
Active time: 45 min
Total time: 5 hrs
Photo: Food & Foto, Hamburg
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Foto: Stellmach, Peter

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