FOOD
Strawberry Basil Pavlova
Strawberries and cream spread over a sweet meringue base make for the perfect light summer treat.
FOOD
Strawberry Basil Pavlova
Strawberries and cream spread over a sweet meringue base make for the perfect light summer treat.
Ingredients
Strawberry Basil Pavlova
- 4 large eggs whites, room temperature
- 1 cup superfine sugar
- 1 teaspoon cornstarch, sifted
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract
Berries
- 16 ounces wild organic strawberries
- 2 tablespoons superfine sugar
- 1/2 lemon, juiced
- 1/2 cup fresh basil, chiffonade
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Steps
Strawberry Basil Pavlova
- Preheat oven to 300°F.
- Use a stand mixer fitted with a whisk attachment and a clean bowl.
- Add in the egg whites and begin to whisk on medium until frothy.
- Slowly add in the sugar.
- Raise the speed to high and whisk until light, white and stiff peaks form.
- Remove from stand mixer and gently fold in the cornstarch, vinegar and vanilla.
- On a flat baking sheet lined with parchment paper, mound up the whipped egg whites (meringue) into about a 10-inch round. Make a well in the middle. That's where the whipped cream and berries will go after it's baked.
- Place in the oven and immediately reduce to 250°F.
- Bake for 1 hour 15 minutes, then turn off the oven and let the meringue cool completely in the oven.
- While the meringue bakes, make the strawberry mixture.
- When ready to serve, whip together the cream and powdered sugar until soft peaks form.
- Place the cooled meringue on a serving platter or cake stand, mound up the whipped cream in the middle followed by the marinated strawberries, letting the sauce drip down the sides. Cut and serve immediately.
Berries
- Wash and dry the berries.
- Remove the tops and slice into 1/2-inch pieces.
- Place in a bowl with the sugar, lemon juice, and basil. Stir together.
- Set aside until needed, stirring occasionally.