Instructions

1. Preheat the oven to 350*, place the baking rack in the middle. Using a pencil trace an 8-inch circle on a piece of parchment, turn it over and set over a baking sheet. Set aside.
2. Pavlova:
3. In stand-up mixer using whip attachment combine the egg whites, cream of tartar and sugar. Whip for 15-20 minutes or until the meringue looks glossy, and stiff peaks have formed.
4. Spread the whipped meringue onto the traced 8-inch circle of parchment, stay within the edges. Transfer to the oven and reduce the heat to 225*.
5. Bake for 1 hour. Turn oven off yet allow to cool for 30 minutes before removing pavlova from the oven.
6. After 30 minutes remove from oven and allow to cool completely before serving or storing in air tight container until serving time.
7. Strawberry Topping:
8. Divide strawberries in half, using a potato masher or back of fork, mash half of the strawberries with sugar to a chunky consistency, add lemon juice. Add remaining quartered strawberries to mixture, refrigerate until serving time.
9. Chantilly Whipped Cream:
10. In stand-up mixer using whipping attachment, whip cream, vanilla extract and sugar together until stiff peaks form. Set aside until pavlova assembly.
11. Assemble Pavlova:
12. Place completely cooled pavlova onto serving plate, top with reserved strawberries, top with Chantilly cream and serve immediately.

• Course : Dessert
• Recipe Type : Cakes & CupcakesMother's DayValentines