I’ve seen images of pavlovas sprinkled across the internet and featured in glossy magazines over the years and always thought, “Wow, that is a beautiful dessert! Must be complicated to make…” So I would go on with my life, turning to my tried and true dessert recipes when I was in the mood for something sweet.

In the past year I’ve tried to be more adventurous with my baking and after a semi-success with our Nutella Brioche Swirls, my confidence was raised. Over the weekend I decided it was finally time to try the legendary pavlova – and guess what?! I was nervous for no reason! These mini pavlovas were a breeze to make.

If you are ready to impress your friends, or simply bring a gorgeous dessert to your next party follow the pavlova recipe below!

Summer Strawberry Pavlova

Ingredients:

• 4 egg whites
• 1 C. white sugar
• 1 tsp vanilla extract
• 1 C. whipped cream
• 1 C. sliced strawberries

Recipe:

• Preheat your oven to 300˙ and line a baking pan with parchment paper
• Whip the egg whites until stiff peaks form
• Gradually add the sugar, then gently fold in the vanilla extract
• Spoon the mixture onto your baking pan and form fist sized circles
• Place in the oven and bake for one hour
• Let cool and serve topped with whipped cream and fresh strawberries