Chef John's Pavlova With Strawberries
Don't you get excited what dessert you'll be having after a hearty meal?
Recipe Summary Chef John's Pavlova With Strawberries
This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.Ingredients | Difference Between Meringue And Pavlova¾ cup sugar2 teaspoons cornstarch3 egg whites, at room temperature1 teaspoon vanilla extract¾ teaspoon white vinegar2 cups heavy cream3 tablespoons confectioners' sugar1 teaspoon vanilla extract1 pint whole strawberries, stems removedDirectionsPreheat oven to 250 degrees F (120 degrees C).Line a baking sheet with a silicone baking mat or parchment paper.Whisk sugar and cornstarch in a bowl. Set aside.Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.Bake in the preheated oven for 1 hour.Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.I said "4 eggs" in the video, but 3 is what I actually used!Info | Difference Between Meringue And Pavlovaprep: 15 mins cook: 1 hr additional: 1 hr total: 2 hrs 15 mins Servings: 12 Yield: 1 Pavlova
TAG : Chef John's Pavlova With StrawberriesDesserts, Specialty Dessert Recipes, Pavlova Recipes,
