three course menus
Strawberry pavlova

Dessert

Strawberry Pavlova

1 h 5 min 4 servings

The pavlova is named after the Russian ballerina Anna Pavlova, and it makes a perfect dessert: every part can be made in advance and assembled quickly, so your guests never have to wait. That it is also the perfect combination of crisp, creamy and fruity just makes it all the better.

Servings
4

Ingredients

Meringue bases

  • Egg whites3 pcs
  • Sugar0.8 cups
  • Cornstarch1 tbsp

Lime cream

  • Cream1.3 cups
  • Mascarpone0.6 cups
  • Sugar2.5 fl oz
  • Lime (Zest)1 1/2 pcs
  • Strawberries1.1 lb
  • Sugar1 tbsp

Nutrition per serving

Energy727 kcal
Protein6.2 g
Carbohydrates77.4 g
Fat43.4 g
Fiber2.4 g

Instructions

Meringue Whisk the egg whites to stiff peaks, fold in the sugar and cornflour, and keep whisking for a few minutes until the mixture is glossy. Pipe it into circles of about 10 cm (4 in) on baking paper; draw around a glass or small bowl with a pencil as a guide. Bake at 150°C (300°F) for about 10 minutes, then lower the oven to 100°C (210°F) and bake for another 25 minutes or so. Cool on a wire rack.

Lime cream Whip the cream, fold in the mascarpone and sugar, and whisk until well combined. Grate in the lime zest and fold it evenly through the cream. Keep it in the fridge, but take it out when you serve the starter, so it isn’t ice cold when it is served.

Strawberries Cut the strawberries into bite-sized pieces and mix with the sugar. Leave at room temperature until it is time to serve. The sugar sweetens the strawberries a little and also draws out some juice, so they marinate in their own juices.

Assembly Pipe or spread a thick layer of cream on the meringue bases, top with the strawberries and spoon over a little of the strawberry juice before serving.

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Tips & Inspiration

Meringue

Egg whites whip highest in a clean bowl without any trace of fat or yolk, and whites at room temperature reach volume more easily. Add the sugar gradually once the foam has started to firm up, and the meringue turns glossy and stable. An Italian meringue is instead whipped with a hot sugar syrup at around 118°C (245°F), which makes it so stable that it keeps for a long time without baking.

Zest

Zest is thin strips of the outermost, coloured part of citrus peel. It is used for flavour and decoration in food and desserts, such as lemon pie, meringues, sorbets and salads. Use the zest when you want the citrus flavour and the juice when you want the acidity. Strips of lemon peel are also used in drinks.