-
-
My review
Chef John's Pavlova with Strawberries
74k
Chef John
"This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 210Original recipe yields 12 servings (1 Pavlova)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
- Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
- Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
- Bake in the preheated oven for 1 hour.
- Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
- Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6485 Ratings
-
-
-
-
-
Most helpful positive review
6/10/2012
Yet another amazing recipe by Chef John! Instead of making one large Pavlova, I used an ice cream scoop and made individual little rounds. The recipe yielded about 18 by using the scoop. After ...
Most helpful critical review
6/22/2012
I made this just as stated in the recipe, and it is a beautiful dessert, however, the pavlova is just too sweet for our liking.
Most helpful
Most positive
Least positive
Newest
6/10/2012
Yet another amazing recipe by Chef John! Instead of making one large Pavlova, I used an ice cream scoop and made individual little rounds. The recipe yielded about 18 by using the scoop. After ...
5/11/2012
Made this tonight with no modifications and it turned out great. I've never had pavlova before, and found it to be a perfect warm weather dessert. The video was extremely helpful with getting th...
6/25/2012
Fantastic dessert! It's like nothing I've tasted before. Be sure to wait a full hour for this to cool - I got anxious and rushed this part; I think my Pavlova would have been a tad taller had ...
5/9/2012
Followed recipe and it came out fantastic. Video was very helpful, and also pretty funny. I didn't crack the surface-- didn't see the need for that. Instead of dotting the top with berries, I ma...
12/24/2014
This recipe is perfect. I wanted to make this dairy-free, so I whipped up some coconut cream with 1tsp vanilla and a bit of powdered sugar instead of using regular whipped cream. It was deliciou...
6/24/2012
Recipe holds! Even on a Northwest rainy day, when I can almost never get meringues to stand. Used leftover eggyolks to make a vanilla pastry cream for the top instead of the whipped cream. Deli...
6/26/2012
Next time I make this I might just exclude the whipped cream... don't need the calories and the "meringue" is awesome by itself!!!!!
5/28/2012
Wonderful. I used mixed fruit: strawberries, blueberries, peaches and kiwi instead of just the strawberries cause that's what I had. My guests love it and we ate the whole thing up.
3/27/2016
This made a delicious pavlova. The recipe was very easy to follow (the video was quite helpful). I did not put any sugar in the whipped cream, as I felt the meringue was quite sweet. I also adde...