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Total Time
4 hours (plus 2 hours for cooling)
Meringue desserts like pavlova can seem daunting, but meringue isn’t as fickle as you may believe. Some tips: Use a bone-dry bowl and whisk when whipping, and make sure you beat until stiff peaks form. Keeping the oven door closed while baking to maintain a consistent temperature is also key. You’ve got this! The result is a heavenly combination of soft and brittle textures where the outside has a shatteringly crisp shell, while the inside is a soft marshmallow cloud. Juicy, sweet strawberries are used in two different ways here to amplify their delicious flavors: They’re first used to make a silky luscious sauce, and they're also macerated and topped over the pavlova. (If you want to spread a layer of whipped cream over your meringue before adding the berries, we definitely won’t stop you.) Make the pavlova components a day ahead, or start it in the morning before heading to the beach; when you return the meringue should be completely cooled and ready to serve.
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What you’ll need
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Stand Mixer
$299 At Amazon
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Scale
$27 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Microplane
$16 At Amazon
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Small Sieve
$8.99 At Amazon
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Large Saucepan
$60 At Amazon
Ingredients
4 servings
Meringue
Sauce
Strawberries and Assembly
Meringue
Step 1
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. Beat6 large egg whites, room temperature, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin 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, add1 cup (200 g) sugar1 Tbsp. at a time, beating until incorporated after each addition before adding more, about 5 minutes. Increase speed to high and add1 Tbsp. sifted cornstarchand1 tsp. fresh lemon juiceand 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.)
Step 2
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.
Step 3
减少炉加热到200°。烤酥皮,直到公司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.
Sauce
Step 4
Bring1 lb. fresh strawberries, hulled, halved,½ cup (50 g) sugar,3 Tbsp. fresh lemon juice, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltto 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.
Strawberries and Assembly
Step 5
Toss1 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, and¼ tsp. vanilla extractin a medium bowl. Cover and chill 15 minutes.
Step 6
Spoon 1 cup sauce over meringue (save any remaining sauce for another use, like pouring over waffles); mound macerated strawberries in the center.
Leave a Review
Reviews (1)
Back to TopThis was very good. I often make Pavlovas for dessert as they are so easy and can be made in advance. Anonymous: You must just north like Pavlovas because this is a pretty standard one.
Lori
8/10/2023
This just wan’t good and I don’t say tha about dessert..ever!
Anonymous
7/16/2023
