I love pavlova. I could eat just the meringue and the fruit is an added treat.
This recipe is for Strawberry Pavlova, but any fruit or combination of fruits would work well. This particular recipe comes from Anna Olson and appeared in Food and Drink (LCBO) magazine last year.
Recipe: Individual Strawberry Pavlovas
Summary: This is a quick and easy dessert option, perfect for summer entertaining. Of course, you could use any fresh fruit or fruit combination on top.
- For the Meringue:
- 4 egg whites, at room temperature
- 3/4 cup sugar
- 1 tsp. cornstarch
- 1 tsp. lemon juice
- For the Cream:
- 1 cup whipping cream
- 3 Tbsp. sour cream
- 2 Tbsp. honey
- 1/2 tsp. pure vanilla extract
- Fruit and Assembly:
- 2 cups fresh strawberries,hulled and quartered
- 2 Tbsp. honey
- 1/3 cup chopped pistachios
- For meringue, preheat oven to 275º .
- Trace four 4-inch circles onto 2 sheets of parchment paper, turn paper over (so ink doesn’t transfer to meringue) and line baking sheets. In a mixer fitted with the whisk attachment or with electric beaters, whip egg whites until frothy. While whipping, gradually add sugar and beat until stiff peaks form. By hand, fold in cornstarch and lemon juice until incorporated. Dollop and spread onto traced circles. Bake for 25 to 40 minutes, until meringue lifts easily from parchment paper (may take longer if it is a humid day). If meringue starts to show signs of colouring, reduce oven temperature slightly. Let cool.
- For cream, whip cream to medium peaks and fold in sour cream, honey and vanilla. Chill until ready to serve.
- For fruit, toss strawberries with honey just before serving. To assemble, place a pavlova meringue on dessert plate, dollop cream over and top with strawberries and pistachios. Serve immediately.
Prep time: 15 min | Cook time: 35 min | Total time: 50 min
Number of servings (yield): 8
Food and Drink Magazine 2007 – Anna Olson | Photo