The one dessert I at all times return to through the hotter months is that this Strawberries and Cream Pavlova. Gentle 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 once I volunteer to carry dessert to a pal’s. Simply belief me and provides it a strive—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 tender 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 fantastic thing about a pavlova is its rustic allure. It’s meant to be somewhat messy and unfussy, which makes it excellent for laid-back summer season gatherings.
Why You’ll Love This Pavlova
Make-Forward Pleasant: Which suggests zero stress when company arrive—simply prime it with whipped cream and fruit proper earlier than serving, and also you’ve obtained a showstopper in your arms.The meringue base may be baked the day earlier than, liberating you as much as concentrate on different components of the meal (or to loosen up with a glass of rosé).
Gentle and Seasonal: No heavy frostings or fillings right here—simply ethereal meringue, whipped cream, and juicy berries.
Beautiful But Easy: With only a few substances, you’ll create a dessert that feels particular sufficient for a celebration, however simple sufficient to raise a weeknight.
Elements 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 (optionally available however really useful) a scattering of edible flowers for that “wow” issue.
Suggestions For a Excellent Pavlova
Use room temperature egg whites for optimum quantity.
Add sugar steadily whereas mixing—this helps create a steady, shiny meringue.
Let it cool slowly within the oven after baking. This step prevents cracks and ensures the within stays tender and marshmallowy.
Prime simply earlier than serving to maintain the meringue crisp.
Tips on how to Serve It
As soon as your pavlova is cool and prepared, spoon over a beneficiant layer of freshly whipped cream. Prime with strawberries (halved or entire), toss on a number of raspberries or cherries, and in the event you’re feeling additional, garnish with edible flowers for a pop of shade. 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 the event you’re in search of extra summer season dessert concepts, do that 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
Gentle, ethereal, and topped with contemporary berries, this strawberries & cream pavlova is the last 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 (optionally available) cherries & raspberries. Edible flowers are good too!
Preheat oven to 200°F and regulate 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 types tender peaks. Very steadily, stream within the sugar with the mixer nonetheless occurring 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 wood spoon), and permit meringue to sit down for an extra 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, prime with whipped cream and berries, and devour.
Prep Time: 30Cook Time: 150Category: dessert
Key phrases: strawberry dessert, pavlova, summer season dessert
