Strawberry Pavlova


  • 8 egg whites
  • 2 ½ c granulated sugar
  • ¼ c corn starch, sifted
  • 1 tbsp vanilla extract
  • 1 tbsp white vinegar
  • ¼ c This little goat went to Tokyo sauce
  • 1 quart strawberries, sliced
  • 1 bunch basil, torn
  • ¼ c raw sugar
  • 1 c whipped cream
  • In a mixing bowl combine egg whites and sugar. Gradually increase setting to level six whisking for 5 Minutes or until meringue is glossy and forms stiff peaks
  • Fold in remaining ingredients
  • Preheat oven to 210°F
  • On a baking sheet lined with parchment paper create 4 inch disks with meringue
  • Bake 1 Hour and 10 Minutes or until crust is formed and pavlova lifts from parchment paper
  • Toss strawberries in raw sugar
  • Once cooled crack of pavlova and top with whipped cream followed by a drizzle of This Little Goat went to Tokyo Sauce, strawberries and basil
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