The one dessert I at all times return to in the course of the hotter months is that this Strawberries and Cream Pavlova. Mild as a cloud and topped with a cascade of berries—it’s a recipe that by no means fails to impress, but couldn’t be simpler to make. It’s the dessert I like bringing to the desk on the finish of a cocktail party—and it by no means fails after I volunteer to deliver dessert to a pal’s. Simply belief me and provides it a attempt—you’ll be obsessed.
What Is a Pavlova?
This dessert is all about that light-as-air texture. The bottom is a crisp-on-the-outside, marshmallowy-on-the-inside meringue, formed right into a tall circle with swirled edges and a delicate heart to cradle the toppings. It will get topped with whipped cream and fruit—strawberries, cherries, raspberries, or no matter is ripe and in season.
The great thing about a pavlova is its rustic appeal. It’s meant to be a bit of messy and unfussy, which makes it good for laid-back summer season gatherings.
Why You’ll Love This Pavlova
Make-Forward Pleasant: Which implies zero stress when company arrive—simply high it with whipped cream and fruit proper earlier than serving, and also you’ve received a showstopper in your palms.The meringue base could be baked the day earlier than, liberating you as much as deal with different components of the meal (or to calm down with a glass of rosé).
Mild and Seasonal: No heavy frostings or fillings right here—simply ethereal meringue, whipped cream, and juicy berries.
Gorgeous But Easy: With just some components, you’ll create a dessert that feels particular sufficient for a celebration, however simple sufficient to raise a weeknight.
Components You’ll Want
The magic of this recipe is the way it transforms pantry staples into one thing extraordinary. Right here’s what you’ll want for the meringue:
Egg whites
Granulated sugar
Vanilla extract
Lemon juice
Cornstarch
Kosher salt
And for topping: whipped cream, strawberries, raspberries, cherries, and (non-compulsory however beneficial) a scattering of edible flowers for that “wow” issue.
Ideas For a Excellent Pavlova
Use room temperature egg whites for max quantity.
Add sugar progressively whereas mixing—this helps create a secure, shiny meringue.
Let it cool slowly within the oven after baking. This step prevents cracks and ensures the within stays delicate and marshmallowy.
High simply earlier than serving to maintain the meringue crisp.
Find out how to Serve It
As soon as your pavlova is cool and prepared, spoon over a beneficiant layer of freshly whipped cream. High with strawberries (halved or entire), toss on just a few raspberries or cherries, and when you’re feeling further, garnish with edible flowers for a pop of colour. Slice it on the desk and serve instantly—it’s meant to be loved in all its messy, scrumptious glory.
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In case you’re in search of extra summer season dessert concepts, do this no-churn fruit sorbet, or this dreamy strawberry cake with mascarpone cream. Or, scroll on for the recipe for my Strawberries and Cream Pavlova.
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Description
Mild, ethereal, and topped with contemporary berries, this strawberries & cream pavlova is the final word dessert for summer season entertaining.
1 teaspoon lemon juice
1 1/2 teaspoons corn starch
6 egg whites
1 1/3 cups granulated sugar
2 teaspoons vanilla extract
Pinch of kosher salt
For topping: whipped cream, strawberries, and (non-compulsory) cherries & raspberries. Edible flowers are good too!
Preheat oven to 200°F and modify the rack to the decrease third place.
On a parchment-lined baking sheet, use a pencil to hint an 8” or 9” cake pan to type a circle.
In a stand mixer match with the whisk attachment, beat the egg whites on low velocity till their foamy and little bubbles type. Flip the velocity as much as medium, beating till the egg whites kinds delicate peaks. Very progressively, stream within the sugar with the mixer nonetheless happening medium.
In the meantime, mix the lemon juice and cornstarch in a small bowl. When the egg whites type stiff peaks, add the lemon juice and cornstarch combination, then the vanilla and salt.
Beat on excessive velocity for five minutes till the meringue is stiff and shiny.
Spoon the meringue onto the parchment paper, and type right into a tall circle inside the stencil you traced. Create a slight divot within the heart of the meringue, and use your spoon to form the edges of the pavlova into fairly swirls.
Bake within the oven for 1 hour and half-hour, then flip off warmth, crack the door of the oven so it stays ajar (I take advantage of a picket spoon), and permit meringue to sit down for a further hour within the oven. Take away from oven and permit to chill fully on a wire rack.
When the meringue is totally cool, switch to a serving platter, high with whipped cream and berries, and devour.
Prep Time: 30Cook Time: 150Category: dessert
Key phrases: strawberry dessert, pavlova, summer season dessert
