Ingredients
- 4 egg whites
- 1 cup sugar
- 2 tsp cornstarch
- 2 tsp lemon juice
- Pink, purple, and blue food coloring, as needed
- 2 cups heavy cream
- ½ cup powdered sugar, sifted
- 1 pt strawberries
- 1 tbsp dehydrated strawberry powder
Instructions
- Preheat the oven to 200 degrees Fahrenheit.
- Whip egg whites until frothy. Combine sugar with cornstarch. Stream into whites while whisking.
- Once the meringue is at stiff peaks mix in lemon juice.
- Divide meringue into 4 equal portions and color them pastel pink (one drop pink), pastel magenta (one drop pink & purple), pastel purple (2 drops purple, 1 drop pink), and pastel violet (2 drops purple, 1 drop blue). Transfer the colors into piping bags fitted with a medium size open star tip.
- Line a baking tray with parchment paper. Using a black marker, trace 3” circles onto the parchment spacing them at least 1” apart. Place another sheet of parchment above so you can see the circle template through it.
- Pipe 5 rounds of each color. Bake at 200F for 2 hours. Allow to continue dehydrating for another hour in the turned off oven. Remove and peel from parchment. Set aside.
- Whip cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a medium size open star tip.
- Cut four strawberries into quarters (will be used for garnish). Small dice remaining strawberries.
- To assemble pavlova, layer the pavlova disks in the following: begin with violet color on the bottom, then purple, magenta, and finally pink. Pipe a ring of cream between each layer filled with 1 tbsp diced strawberries. Pipe a tower of cream on top of the pavlova and top with three quartered strawberries. Sprinkle over with dehydrated strawberry powder.
- Repeat with remaining pavlova disks until all are completely assembled.
