Light and airy with a crisp shattering exterior and a marshmallow-y center, Pavlova is like candy for grownups.
In this recipe, billows of meringue are dropped from a large spoon to fashion a freestyle Pavlova. Tossed with just-picked strawberries, a dollop of whipped cream and a splash of fruit puree, this breezy dessert smacks of summer entertaining.
If you prefer smaller confections, refer to the notes below.
Serves 5 to 6
■ 4 large fresh egg whites, room temperature
■ 1 cup extra-fine granulated sugar (also referred to as berry sugar)
■ 1/2 Tbsp cornstarch
■ 1/2 tsp white vinegar
■ 1 1/2 cups 35% cream (whipping cream), chilled
■ 1 1/2 Tbsps granulated sugar
■ 1 pound of fresh strawberries, cleaned and hulled (green leafy top removed)
■ 1 pound frozen or fresh berries for the sauce (I use frozen raspberries to give the sauce its vibrant colour, as strawberries tend to fade when pureed or mashed.)
■ 1/4 cup dried or fresh blueberries
■ fresh mint
■ confectioners’ sugar
Line a baking tray with parchment paper or a non-stick baking mat. Preheat oven to 200°F.
Before you start, ensure your metal, glass or ceramic mixing bowl and whisk are scrupulously clean—the egg whites will not increase in volume if inadvertently mixed with traces of fat, such as egg yolk.
Using a stand or hand-held mixer, whisk the egg whites at medium-high speed until a dense network of foam appears. Slowly add the extra-fine sugar in a thin stream, continuing to whisk as you do. Increase the speed to high and whip until glossy, stiff peaks appear. Reduce the speed to low, add the cornstarch and vinegar and whisk until just incorporated.
Spoon the meringue in large mounds, and flatten them with the back of a spoon.
Bake the meringues for about an hour or longer until completely dry. Turn the oven off and leave the meringues inside until completely cooled. The meringues will crack slightly, and the colour will change from bright white to ivory. If not using immediately, store meringues in an airtight container with parchment layered between each meringue for up to 2 weeks in a cool dry place.
Thaw the berries, if using frozen, and place them in a fine-mesh strainer placed over a bowl. If using fresh berries, remove the greens, and puree them before placing them in the strainer. Using the back of a ladle or large spoon, press the berries against the strainer to extract as much juice as possible, discarding the seeds and pulp. Pour the juice into a small saucepan and simmer over low heat until slightly reduced. If you’d like to add sugar, add as much or as little as you wish, stirring until the sugar has completely dissolved.
When ready to serve, whip the cream with the sugar until soft peaks appear.
Place the baked meringue on a plate or tray, add as much whipped cream as desired, scatter with strawberries and drizzle a bit of fruit puree. Garnish with dried or fresh blueberries, fresh mint and confectioners’ sugar. Serve additional whipped cream and fruit puree on the side.
Best enjoyed the day it's made.
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For smaller meringue, an Eaton Mess style dessert, spoon the meringue into a pastry bag fitted with a plain tip. Pipe in small, flat, concentric circles (ideally sized to fit your dessert glasses).
To serve: Layer transparent glasses with fruit, cream, fruit puree and meringue whole or broken in pieces. Garnish with pistachio nuts if desired.
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