Strawberry Pavlova

Introduction & Inspiration

Pavlova is a stunning meringue-based dessert, known for its crisp, airy shell and soft, marshmallowy interior. This Strawberry Pavlova recipe features a classic pavlova base, topped with a luscious whipped cream and yogurt mixture, and finished with a generous helping of fresh, macerated strawberries. It’s a beautiful and delicious dessert that’s perfect for special occasions or any time you want to impress.

My inspiration came from a love of meringue-based desserts and a desire to create a pavlova that was both elegant and relatively easy to make. I wanted a dessert that would showcase the beauty of fresh strawberries, and the light, airy texture of pavlova seemed like the perfect complement.

I also wanted a recipe that would be approachable for home bakers of all skill levels. While pavlova can seem intimidating, with a few simple techniques and careful attention to detail, you can achieve perfect results. It is a must.

And the presentation is also very elegant.

Nostalgic Appeal

Pavlova, while perhaps not as universally nostalgic as some other desserts, often evokes feelings of elegance, celebration, and special occasions. It’s a dessert that’s often associated with fine dining or special events.

The combination of meringue, whipped cream, and fresh fruit is a classic one, and it often brings a sense of lightness and indulgence.

This Strawberry Pavlova recipe taps into that sense of specialness and celebration, offering a way to create a beautiful and delicious dessert that’s perfect for sharing with loved ones. It’s a dessert that’s sure to impress, and it’s surprisingly easy to make.

It’s a perfect summer dessert.

Homemade Focus

This recipe is all about the homemade goodness. We’re making the pavlova meringue from scratch, whipping the cream, and macerating the strawberries to create a truly special dessert. It’s about taking simple ingredients and transforming them into something beautiful and delicious.

I believe that homemade meringue is far superior to any store-bought version. It’s incredibly light, airy, and crisp, with a delicate sweetness that’s perfectly balanced. And making it yourself allows you to control the ingredients and the overall flavor profile.

The process of making the meringue – whipping the egg whites to stiff peaks, gradually adding the sugar and cornstarch mixture, and baking it low and slow – is key to achieving that perfect pavlova texture. It’s a relatively simple process, but it requires a bit of patience and attention to detail.

The fresh ingredients are a must.

Flavor Goal

The primary flavor goal for this Strawberry Pavlova is to achieve a balance of sweet, tangy, and fresh flavors, with a variety of textures from the crisp meringue, creamy whipped cream, and juicy strawberries.

The pavlova meringue provides a crisp, airy, and slightly sweet base.

The whipped cream, combined with whole milk vanilla yogurt, adds a creamy, tangy, and slightly sweet element that complements the meringue and strawberries.

The macerated strawberries, with their combination of sugar and lemon zest, provide a burst of fresh, sweet, and slightly tart flavor.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Granulated sugar: Adds sweetness to both the meringue and the macerated strawberries.
• Cornstarch: Helps to stabilize the meringue and create a crisp texture.
• Large egg whites, room temperature: The foundation of the meringue. Using room temperature egg whites helps them to whip up to a greater volume. Make sure there is no trace of yolk in the whites, as this can prevent them from whipping properly.
• Vanilla extract: Enhances the flavor of the meringue.
• Salt: Balances the sweetness and enhances the other flavors.
• Halved or quartered strawberries: The star of the topping! Use fresh, ripe strawberries for the best flavor.
• Heavy whipping cream: Whipped to create a light and airy topping.
• Whole milk vanilla yogurt: Adds a creamy, tangy, and slightly sweet element to the whipped cream. You can also use plain yogurt and add a touch of vanilla extract.
• Lemon Juice
• Lemon Zest

Essential Equipment

Here is a list of the essential tools that you will need:

• Medium bowl: For mixing the sugar and cornstarch, and for macerating the strawberries.
• Stand mixer with whisk attachment (or hand mixer): Essential for whipping the egg whites to stiff peaks and for whipping the cream.
• Rimmed baking sheet: For baking the pavlova.
• Parchment paper: To line the baking sheet and prevent sticking.
• Rubber spatula: For spreading the meringue and folding in the yogurt.
• Measuring cups and spoons: For accurate measurements.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 1 3/4 cups granulated sugar, divided
• 2 tablespoons cornstarch
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups halved or quartered strawberries
• 2 cups heavy whipping cream
• 1/4 cup whole milk vanilla yogurt
• Lemon Zest
• Lemon Juice

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Sugar Mixture

Stir together 1 1/2 cups of the granulated sugar and the cornstarch in a medium bowl. Set aside.

Step 2: Whip Egg Whites

Beat the egg whites, lemon juice, vanilla extract, and salt using a stand mixer (or hand mixer) with a whisk attachment at medium speed until frothy, 1 to 2 minutes. The mixture should be foamy and opaque.

Step 3: Gradually Add Sugar

Increase the mixer speed to medium-high. Gradually add the sugar and cornstarch mixture, a few tablespoons at a time, beating until stiff, glossy peaks form, 6 to 8 minutes. The meringue should be thick, shiny, and hold its shape.

Step 4: Preheat Oven and Prepare Baking Sheet

Preheat the oven to 225°F (107°C). Line a rimmed baking sheet with parchment paper.

Step 5: Shape Pavlova

Spoon the egg white mixture onto the center of the prepared baking sheet.

Spread and flatten the mixture using the back of a large spoon or a rubber spatula into a 10-inch circle, creating an even layer. Create a slight indentation in the center of the circle to hold the whipped cream and strawberries later.

Step 6: Bake

Bake the pavlova until crisp, about 2 hours and 15 minutes. The outside should be dry and crisp, and the inside should still be slightly soft and marshmallowy.

Step 7: Cool

Turn off the oven and let the pavlova cool completely on the pan inside the oven, with the door closed, for about 2 hours. This slow cooling process helps to prevent the pavlova from cracking.

Step 8: Macerate Strawberries

While the pavlova is baking and cooling, prepare the strawberries. Stir together the halved or quartered strawberries, 2 tablespoons of the remaining granulated sugar, and the lemon zest in a medium bowl. Set aside to allow the strawberries to release their juices and become slightly softened.

Step 9: Make Whipped Cream

Beat the heavy whipping cream and the remaining 2 tablespoons of sugar at medium speed using a stand mixer or hand mixer until soft peaks form, about 2 minutes.

Step 10: Combine Whipped Cream and Yogurt

Gently fold in the vanilla yogurt until just combined.

Step 11: Assemble Pavlova

Spread the whipped cream mixture evenly over the cooled pavlova, filling the indentation in the center.

Top with the desired amount of macerated strawberries.

Serve immediately. Enjoy this beautiful and delicious Strawberry Pavlova!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My meringue is weeping (releasing liquid).

Solution: This can happen if the egg whites weren’t beaten to stiff enough peaks, if the sugar wasn’t added gradually enough, or if the pavlova wasn’t baked long enough. Make sure to follow the instructions carefully and use room temperature egg whites.

Problem: My meringue cracked.

Solution: Cracking is common with pavlova, especially when it cools. It’s often due to rapid temperature changes. Cooling the pavlova slowly in the turned-off oven helps to minimize cracking. Don’t worry too much about cracks – they add to the rustic charm of the dessert!

Problem: My whipped cream is too soft.

Solution: Make sure you’re using cold heavy whipping cream and that you beat it until soft peaks form. Don’t overwhip it, or it will become grainy.

Problem: My strawberries are too watery. Solution: Macerate them with sugar.

Tips and Variations

Here are some tips and variations to customize your Strawberry Pavlova:

Tip: For the best results, use fresh, high-quality ingredients, especially the egg whites and heavy cream.

Tip: Make sure your mixing bowl and whisk are completely clean and free of any grease or oil before whipping the egg whites. Any trace of fat can prevent the egg whites from whipping properly.

Tip: Use a clean, dry spatula to spread the meringue on the baking sheet.

Variation: Use different types of fruit, such as:

• Raspberries
• Blueberries
• Blackberries
• Kiwi
• Mango
• Passion fruit

Variation: Add a few drops of food coloring to the meringue for a colorful pavlova.

Variation: Drizzle melted chocolate over the finished pavlova.

Variation: Add a layer of lemon curd or other fruit curd between the meringue and the whipped cream. Variation: Add some nuts.

Serving and Pairing Suggestions

This Strawberry Pavlova is a perfect dessert for:

• Special occasions
• Dinner parties
• Spring and summer gatherings
• Anytime you want a light, elegant, and impressive dessert

Pairing Suggestions:

• Freshly brewed coffee or tea
• Dessert wine, such as Moscato d’Asti or a late-harvest Riesling
• Sparkling wine or champagne
• A glass of ice-cold milk

Nutritional Information

Nutritional values are estimates and may vary depending on preparation and ingredients.

Here’s an approximate nutritional breakdown per serving (assuming 8 servings):

• Calories: 300-400
• Fat: 15-20g
• Saturates: 9-12g
• Protein: 4-6g
• Carbohydrates: 35-45g
• Fiber: 1-2g
• Sugar: 30-40g
• Sodium: 100-150mg

This Strawberry Pavlova is a relatively rich dessert, due to the meringue and whipped cream. It’s best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Strawberry Pavlova by making a meringue (egg whites, sugar, cornstarch, vanilla, salt), baking it low and slow, cooling it completely, macerating strawberries with sugar and lemon zest, whipping cream with sugar, combining the whipped cream with yogurt, and assembling the pavlova with the meringue base, whipped cream mixture, and macerated strawberries.

Q&A:

Q: Can I make the pavlova ahead of time?

A: Yes, you can make the meringue base ahead of time. Store it in an airtight container at room temperature for up to 2 days. The meringue is delicate, so handle it carefully. Assemble the pavlova with the whipped cream and strawberries just before serving.

Q: Can I use a different type of fruit?

A: Absolutely! Pavlova is delicious with a variety of fruits. See the “Tips and Variations” section for ideas.

Q: Can I make individual pavlovas instead of one large one?

A: Yes, you can make mini pavlovas. Simply spoon smaller mounds of meringue onto the prepared baking sheet and adjust the baking time accordingly (they will likely need less time).

Q: My meringue is sticky after baking. Is that normal?

A: Yes, the inside of the pavlova should be slightly soft and marshmallowy. The outside should be crisp, but the inside will remain somewhat sticky.

Q : How can i store the leftover?

A: Keep them in the fridge.