Strawberry Pavlovas

Strawberry Pavlovas

  • Meringues:
  • 4 large egg whites, at room temperature
  • 1/8 Tsp. salt
  • 240 grams superfine sugar
  • 2 Teaspoons cornstarch
  • 1/2 Tsp. vanilla extract
  • 1 Tsp. white wine vinegar or apple cider vinegar
  • Lemon Curd:
  • 180 ml fresh lemon juice or fresh lime juice
  • Zest of one lemon or one lime
  • 150 grams granulated sugar
  • 3 large eggs
  • 115 grams unsalted butter, cut into 15 mm cubes
  • Strawberry Topping:
  • 1 Package (500 grams) Driscoll’s Berry Big Strawberries, hulled and thinly sliced
  • 1/8 Tsp. salt
  • Zest of one lemon or one lime
  • 2 Tablespoons granulated sugar, divided
  • 240 ml heavy cream
  • 1 Tsp. vanilla extract
  • 1 Tbsp. elderflower liqueur (optional)
  • Fresh mint, basil, or tarragon, cut into chiffonade (optional)

30 min prep + 1 hour cooking | 12 | birthday party | dessert | christmas

Strawberry
Lemon Curd Pavlova Strawberry Dessert Driscolls
Strawberry

Directions

Recipe created by ALLISON_KAVE

Meringues
PREHEAT oven to 180˚C.
LINE two baking sheets with parchment paper.
DRAW 6 circles approximately 8 cm in diameter onto each piece of parchment paper using a dark marker or pencil. 
FLIP parchment paper sheets over so circles are facedown but can still be seen.
ASSURE bowl and whisk attachment of a stand mixer are freshly cleaned.
POUR 4 egg whites into the stand mixer bowl.
ADD 1/8 teaspoon salt.
BEAT until mixture is stiff but not dry.
ADD 240 grams superfine sugar, one tablespoon at a time, while mixer is running and BEAT until shiny and white.
SPRINKLE 2 tablespoons cornstarch over surface.
SPRINKLE 1/2 teaspoon vanilla extract over surface.
SPRINKLE 1 teaspoon vinegar over surface.
FOLD to combine ingredients. Do not over mix.
SPOON or PIPE egg white mixture to fill each circle on parchment paper sheets and
FORM sides slightly higher to hold filling.
PLACE baking sheets into oven and immediately reduce oven temperature to 150˚C.
BAKE 25 minutes.
TURN OFF oven and BAKE 35 minutes.
TRANSFER meringues to wire racks and ALLOW to COOL completely.


Lemon Curd
PLACE 180 ml lemon juice or lime juice into a saucepan.
ADD zest of one lemon or one lime.
ADD granulated sugar, 3 eggs, and butter.
COOK over low heat, and WHISK often, until curd begins to hold its shape and one bubble appears on surface, about 7 minutes.
REMOVE curd from heat and PRESS through a sieve into a bowl.
PRESS plastic wrap onto surface of curd and CHILL for at least one hour.


Topping
PLACE strawberry slices into a medium bowl.
ADD 1/8 teaspoon salt.
ADD zest of one lemon (or one lime) and 1 tablespoon granulated sugar.
SET ASIDE strawberry mixture to develop juice.
POUR heavy cream into the bowl of a stand mixer.
ADD 1 tablespoon granulated sugar and 1 teaspoon vanilla extract.
ADD 1 tablespoon elderflower liqueur (optional).
WHISK until soft peaks form.
Assembly
SPOON a generous dollop of curd onto center of each pavlova.
DIVIDE whipped cream evenly between pavlovas.
DIVIDE strawberry slices and strawberry juice evenly between pavlovas.
GARNISH with sprinkling of herb chiffonade.
SERVE immediately.

Leafs Strawberry
Leafs

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