Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It typically has a crisp exterior and a soft, marshmallow-like interior. It may take a few hours to make, but the assembly is super quick and easy, and you'll love eating them warm out of the oven or cooled with the Meyer Lemon Spread and the fresh berries.
SHOPPING LIST:
5 eggs, room temperature
1 -1/3 cups of sugar
Pinch of kosher salt
Pinch of cream of tartar
Pinch of cream of tartar
1 teaspoon vanilla extract
1 pint fresh strawberries
1 Tablespoon Bella Cucina Wildflower Scented Sugar
1 cup heavy whipping cream
1 Tablespoon + 1 teaspoon Bella Cucina Wildflower Scented Sugar
PREPARATION: Preheat oven to 225 degrees F.
Separate the egg whites from the yolks and place the whites in a mixing bowl. Add the sugar, salt and cream of tartar. Warm the egg whites over a simmering pan of hot water and whisk continuously until the sugar is dissolved and the egg whites are warm to the touch, about 3-5 minutes. Whisk the egg whites at high speed until they form stiff peaks, about 4-6 minutes. Add the vanilla and mix just until combined.
On two parchment lined sheet pans, spoon the egg white mixture into little mounds. For medium sized pavlova, you will make 6-8 per sheet pan. Bake for 2 hours, then cool, or serve warm out of the oven.
Remove the stems of the strawberries, cut into 1/4 inch slices from stem to bottom, and place into a bowl. Toss with 1 Tablespoon of the Wildflower Sugar and let stand, covered, for at 30 minutes so it renders a beautiful juice. Whip the cream to soft gentle peaks and refrigerate until ready to serve. Place a pavlova on a plate or platter. With a spoon, make a slight indentation in the center of the pavlova and place a spoonful of the Meyer Lemon Spread, then a dollop of the whip cream off to the side. Finish with a generous spoonful of the strawberries and a spoonful of the juice on the side. Garnish with a sprinkle of the Wildflower Sugar.
VARIATIONS:
- Use any fresh berries or stone fruit in season
- Use Preserved Lemon Cream, Cranberry Conserve or Key Lime Spread