Classic Pavlova with BC Strawberries
by Caren McSherry
A perfect pavlova is an airy, delightful cloud of whipped egg whites that are crisp on the outside and marshmallowy inside. It is commonly crowned with fresh fruits and whipped cream. It is a beautiful presentation for an ending to any dinner party.
Meringue Ingredients:
- 5 large free range eggs, separated and at room temperature
- 1 1/2 cups berry sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons plain white vinegar
- Pinch of kosher salt
- 4 teaspoons cornstarch
Topping Ingredients:
- 2 cups heavy cream, whipped
- 1/2 cup lemon curd
- 2 teaspoons Nielsen-Massey Lemon Paste
- 3 heaping cups of BC strawberries, sliced or quartered
- Mint sprigs
- Gold leaf
Method:
FOR THE MERINGUE:
1. Line a flat cookie sheet with parchment and draw an 8 inch circle on the parchment. Flip the paper over so the pencil drawing is face down. If you prefer individual servings draw your circles smaller. Preheat the oven to 275F.
2. Place the whites in the bowl of a mixer, beat on high with a pinch of kosher salt until stiff but not dry. Now is the time to add the sugar 1 tablespoon at a time, never all at once. This slow process of adding the sugar and waiting until each spoon is incorporated will ensure that your pavlova is glossy and thick. Stop the mixer, scrape down the sides and pour in the vanilla, vinegar and cornstarch and beat for about 1 more minute.
3. Pipe or spoon the meringue onto the prepared circles leaving a divot in the centre for the berries to shine. Turn the oven down to 250F and bake for 1 hour and then reduce the the heat to 215F for 45 more minutes. Let cool, peel off the parchment. This can be made a day in advance.
FOR THE TOPPING:
1. Beat the cream, fold in the lemon curd along with the lemon paste.
2. Fill the centre of the pavlova and cover with the strawberries, letting them rain down the sides.
3. Garnish with the mint springs and a sprinkle of gold flake.
Serves 8
1. Line a flat cookie sheet with parchment and draw an 8 inch circle on the parchment. Flip the paper over so the pencil drawing is face down. If you prefer individual servings draw your circles smaller. Preheat the oven to 275F.
2. Place the whites in the bowl of a mixer, beat on high with a pinch of kosher salt until stiff but not dry. Now is the time to add the sugar 1 tablespoon at a time, never all at once. This slow process of adding the sugar and waiting until each spoon is incorporated will ensure that your pavlova is glossy and thick. Stop the mixer, scrape down the sides and pour in the vanilla, vinegar and cornstarch and beat for about 1 more minute.
3. Pipe or spoon the meringue onto the prepared circles leaving a divot in the centre for the berries to shine. Turn the oven down to 250F and bake for 1 hour and then reduce the the heat to 215F for 45 more minutes. Let cool, peel off the parchment. This can be made a day in advance.
FOR THE TOPPING:
1. Beat the cream, fold in the lemon curd along with the lemon paste.
2. Fill the centre of the pavlova and cover with the strawberries, letting them rain down the sides.
3. Garnish with the mint springs and a sprinkle of gold flake.
Serves 8
Copyright (c) Caren McSherry 07/2021
