Pavlova

Directions

We prepare the meringue nests by shaping them into small nests instead of the traditional medallion shape. The process is simple: using a piping bag, we create a base disc and then build rings around it, one on top of the other. We bake them in a preheated oven for approximately 2 ½ hours. While the pavlova bases are baking, we prepare the cream.

In a bowl, we whip the cream together with the cream cheese. Once the ingredients are well combined, we add the powdered sugar, sifting it through a sieve to give volume to our cream. We add the vanilla and lemon juice and gently mix everything together. We then transfer the mixture to a piping bag and keep it refrigerated.

We wash the strawberries, remove the stems, and cut them in half vertically. We keep them refrigerated until needed. Once the meringue nests are baked, we fill them with the cream, place the strawberries on top, and drizzle them with strawberry syrup.

• It's important to note that pavlova should be assembled at the last moment. This means that we have all the ingredients ready on the table, and we assemble it shortly before serving. If prepared in advance, the meringue shells absorb moisture from the cream, strawberries, and syrup, losing their crispy texture.
• Pay attention to the egg whites being at room temperature, fresh, without any yolk, and make sure the temperature doesn't exceed 100°C, as the whites can burn on the outside while remaining raw on the inside.