Delight in a Homemade Strawberry Pavlova
This charming dessert features a light and airy meringue base topped with luscious whipped cream and balsamic strawberries. It’s sure to be the star of your event!
Why You Must Make This Dessert
- Growing up, we didn’t often indulge in fancy desserts, but I have fond memories of a delightful meringue creation topped with lemon curd and whipped cream—truly magical!
- Fast forward a few years, and I stumbled upon a chocolate pavlova recipe from a renowned chef that had everyone raving at a cooking club. It was then I realized the potential of this heavenly treat.
- I decided to try my hand at making a pavlova for our neighborhood Memorial Day gathering, and it disappeared in no time! I even had to whip up a second one for my family later that day. It was a true show-stopper!
Ingredients
For the Meringue:
- 4 egg whites
- Pinch of salt
- 1 ¼ cups superfine (or regular granulated) sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- ½ teaspoon vanilla extract
For the Topping:
- 1 pound strawberries, hulled and halved or quartered
- ½ teaspoon vanilla extract
- ½ teaspoon high-quality balsamic vinegar
- 1-2 teaspoons sugar
- 2 cups heavy cream
- ½ cup sugar
Ingredient Notes
- Egg Whites: Ensure they are free from any yolk or grease; even a tiny speck could prevent them from whipping properly.
- Superfine Sugar: Ideal for pavlova as it dissolves easily. Look for brands like Domino.
- Table Salt: Just a pinch to enhance the sweetness.
- Cornstarch: This helps stabilize your meringue.
- Vinegar: Use white wine or champagne vinegar in the meringue; high-quality balsamic for the strawberries.
- Vanilla Extract: Opt for real vanilla to capture the best flavor.
- Fresh Strawberries: Look for bright red, glossy berries without bruises or soft spots.
- Heavy Cream: Go for cream with at least 36% butterfat for the best results.
How to Make This Pavlova
Preheat the Oven:
Heat your oven to 350°F (175°C).
Prepare the Baking Sheet:
Line a baking sheet with parchment paper, and using an 8- or 9-inch cake pan, trace a circle on the paper.
Start Whipping:
In a clean mixing bowl, combine the egg whites and salt. Begin whipping on low speed, gradually increasing to high.
Add Sugar:
Continue beating until you achieve satiny soft peaks. Gradually add sugar, one tablespoon at a time, until your meringue is stiff and shiny.
Incorporate Other Ingredients:
Gently fold in cornstarch, vinegar, and vanilla extract.
Mound the Meringue:
Spoon the meringue onto the traced circle on the parchment paper, shaping it into a disk with a flat top and smoothed sides.
Bake:
Place in the preheated oven and immediately lower the temperature to 300°F (150°C). Bake for approximately 1 hour and 15 minutes. Once done, turn off the oven and let the meringue cool completely in the oven.
Prepare the Strawberry Topping:
In a mixing bowl, combine the prepared strawberries with vanilla extract, balsamic vinegar, and sugar. Cover with plastic wrap and let sit at room temperature for 15 minutes to 2 hours.
Whip the Cream:
When ready to serve, whip the heavy cream with sugar until it holds its shape. Spread it evenly over the cooled meringue.
Top and Serve:
Finally, arrange the balsamic strawberries over the whipped cream and enjoy immediately!
Expert Tips
To ensure your pavlova turns out perfectly, consider these helpful tips:
- Clean Equipment: Make sure all utensils and bowls are grease-free; this is essential for egg whites to whip correctly.
- Perfect Egg Separation: Separate eggs when they’re cold, but allow whites to come to room temperature for easier whipping.
- Use Parchment: Bake the meringue on a parchment-lined sheet with the traced circle as your guide.
- Cool Down: Let the meringue cool gradually in the oven to maintain its marshmallow-like center.
- Timing is Key: Add your toppings just before serving; this helps preserve the meringue’s texture.
Frequently Asked Questions
A pavlova is a dessert featuring a crisp meringue base topped with whipped cream and fruit. It is named after the Russian ballerina Anna Pavlova and is a delicacy popular in both Australia and New Zealand.
The meringue can be stored in an airtight container to keep humidity at bay. Once topped, it should be refrigerated and is best served fresh.
Yes, you can freeze the meringue, but it may become fragile. Ensure it’s cool before wrapping it securely, and consume within a month.
Absolutely! You can prepare the meringue a day in advance. Just keep it in a cool, dry place until you’re ready to add the toppings.
You can use a variety of fruits like kiwi, raspberries, or passion fruit for delicious alternatives or a fruit medley topping!
