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Chef John's Pavlova with Strawberries

Chef John's Pavlova with Strawberries

Cost $10, save $15

Source: Recommended by CookPal

  • 120 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Pavlova Base

    • 🧂 ¾ cup sugar
    • 2 teaspoons cornstarch
    • 🥚 3 egg whites, at room temperature
    • 1 teaspoon vanilla extract
    • ¾ teaspoon white vinegar

  • Topping

    • 🥛 2 cups heavy cream
    • 🧂 3 tablespoons confectioners' sugar
    • 1 teaspoon vanilla extract
    • 🍓 1 pint whole strawberries, stems removed

STEPS

1

Preheat the oven to 250°F (120°C). Line a baking sheet with a silicone baking mat or parchment paper.

2

Whisk sugar and cornstarch together in a bowl. Beat egg whites in a second bowl until foamy with a thick, ribbony texture (2–3 minutes). Whisk in 1/4 of the sugar mixture until completely incorporated, about 30 seconds. Repeat with the remaining sugar mixture, whisking after each addition, until all is incorporated and egg whites are glossy and thick.

3

Add 1 teaspoon vanilla and vinegar; whisk until you can lift the beater or whisk straight up and egg whites form a sharp peak that holds its shape (2–3 minutes).

4

Spoon egg white mixture onto the prepared baking sheet; spread out into a 2x6-inch disk.

5

Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door, and let the Pavlova cool for 1 hour.

6

Transfer cooled Pavlova to a serving plate.

7

Whip cream, sugar, and remaining 1 teaspoon vanilla in a bowl until soft peaks form (3–4 minutes). Spread over Pavlova and top with fresh strawberries.

NUTRIENTS

Per 1 serving

🔥

210

Calories

  • 2
    Protein
  • 18
    Carbs
  • 15
    Fats

💡 Ensure the egg whites are at room temperature for better volume when whipping.Cool the Pavlova completely in the oven to avoid cracking.Use a variety of fresh fruits like kiwi or blueberries for more vibrant flavors and presentation.Keep the whipped cream chilled until ready to serve to maintain its texture.