epicurious2.5
Strawberry Pavlova
Sweet-tart berries work double-time in this peak summer recipe for strawberry pavlova: cooked down into a silky sauce and macerated into a towering topping.
👥 4 Servings⏱️ Prep & Cook: 4h👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●wooden spoon
- ●saucepan
- ●blender
📝 Preparation Steps
1
Meringue
2
Place a rack in middle of oven; preheat to 275°. Place a sheet of parchment on a 13x9" rimmed baking sheet. Turn a 10"-diameter bowl over and draw a circle around the border; turn parchment over. Beat 6 large egg whites, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment over low speed until frothy, 2–⏱️ 3 minutes. Increase speed to medium and, with motor running, add 1 cup (200 g) sugar 1 Tbsp. at a time, beating until incorporated after each addition before adding more, about ⏱️ 5 minutes. Increase speed to high and add 1 Tbsp. sifted cornstarch and 1 tsp. fresh lemon juice and beat until sugar is dissolved, stiff peaks form, and meringue is glossy, 3–⏱️ 4 minutes. (Rub a little meringue between your fingers; if you feel sugar granules, keep beating until dissolved.)
large egg whites, room temperature6(200 g) sugar1 cup. sifted cornstarch1 Tbsp. fresh lemon juice1 tsp
3
Spread meringue out inside circle on prepared baking sheet, swirling to create a depression in the center to hold the berries, to make a 10" round about 1" thick in the center and 3" thick at the edges.
4
Reduce oven heat to 200°. Bake meringue until firm to the touch, about ⏱️ 3 hours. Turn off oven and prop open door with a wooden spoon. Let meringue cool in oven, about ⏱️ 2 hours. Do Ahead: Meringue can be made 1 day ahead. Store tightly wrapped at room temperature.
5
Sauce
6
Bring 1 lb. fresh strawberries, hulled, halved, ½ cup (50 g) sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a large saucepan. Reduce heat and simmer until berries begin to soften, about ⏱️ 5 minutes. Let sauce cool slightly, then transfer to a blender and blend until smooth. Transfer to an airtight container; cover and chill until ready to use. Do Ahead: Sauce can be made 1 day ahead. Keep chilled.
(200 g) sugar1 cup. fresh strawberries, hulled, halved1 lb. fresh strawberries, hulled, quartered1 lb. fresh lemon juice1 tsp
7
Strawberries and Assembly
8
Toss 1 lb. fresh strawberries, hulled, quartered, 1 Tbsp. sugar, ½ tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. vanilla extract in a medium bowl. Cover and chill ⏱️ 15 minutes.
(200 g) sugar1 cup. fresh strawberries, hulled, halved1 lb. fresh strawberries, hulled, quartered1 lb. sugar1 Tbsp. fresh lemon juice1 tsp
9
Spoon 1 cup sauce over meringue (save any remaining sauce for another use, like pouring over waffles); mound macerated strawberries in the center.
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