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Strawberry-Topped Pavlova

July 5, 2012

My grandma and grandpa used to have a narrow strip of garden that bridged the gap between their front yard and the cornfield that butted up to it. In it I’m sure they grew all kinds of vegetables and fruits, but all I remember were the strawberries. It’s hard to say whether this strip was a staple in their yard every summer or if it truly was even as big as I remember, but squatting for hours on end, searching for strawberries to fill my bucket is etched in my memory. Once picked, Grandma would cut up these fresh-picked berries, sprinkle with sugar and let sit for an afternoon on the kitchen counter. I remember my fascination with the sweet, red syrup that formed and took every opportunity to sneak a spoonful.

More than twenty years later strawberries sprinkled with sugar is one of my favorite treats and toppings. Of course it’s perfect on shortcakes and on angel food cake. Ice cream and chocolate cake are made better topped with strawberries. And just when I thought I’d run out of things to top with berries, I discovered Pavlova.

You guys. Go forth and make Pavlova. It is super fun. I’m a sucker for textures anyway, and this meringue-based dessert is just right. It contains arrowroot powder/cornstarch, which slowly baked creates an exterior that becomes lightly crisp and toasted, but the interior remains soft and marshmallow-y. Have I mentioned that in addition to strawberries, my second love is marshmallows?

Traditionally Pavlovas are topped with whipped cream and fruit, but for the sake of using what was on hand we skipped the whipped topping and focused only on the strawberries. Next time I may add some chocolate to the egg base or use white sugar instead of brown. It would be delicious with whipped cream or drizzled with chocolate sauce to counter balance the sweetness. But however I make it next time, I’ll still top it with strawberries sprinkled with sugar. I really can’t imagine it without.

Pavlova

Adapted from Ashley English’s recipe found in Taproot Magazine, Issue 1: Soil

 Ingredients

  • 4 egg whites
  • 1 1/4 brown sugar, pulsed in a food processor (or caster sugar)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder (or cornstarch)

Process

1. Preheat oven to 250 degrees Fahrenheit. Place rack in center. Line baking sheet with parchment paper. Set aside.
2. In large mixing bowl, or using stand mixer, beat egg whites on medium until foamy peaks appear.
3. Turn speed to high and gradually add sugar to egg whites, mixing until stiff  and glossy, approximately 7 minutes.
4. In a separate, small bowl, whisk together 1/4 cup of the egg white and sugar mixture, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract and the arrowroot powder. Add this mixture to the mixing bowl and beat on high for another 3-4 minutes.
5. Scoop mixture onto center of parchment-lined baking sheet. Using a spatula, spread evenly into an 8-inch circle.
6. Bake for 1 hour until dry, but not browned. Turn off oven, crack door and let cool completely.
7. Move to serving platter and top as desired when ready to serve.

4 Comments leave one →
  1. July 6, 2012 4:19 am

    Oh yum! I don’t think I’ve ever seen a pavlova recipe that used brown sugar and I’m definitely going to try it. We see a lot of the traditional white sugar, cream and fruit kind of pavlovas around here, in restaurants and shops. Very delicious! Want to make one on for our next sunny day picnic maybe, but I have to find my egg beaters first. Someone small and cute was playing drums with them weeks ago and they’ve never resurfaced.

    • Claire permalink
      July 6, 2012 4:52 am

      Egg beaters make the best drum sticks! Let me know how the brown sugar vs the white sugar tastes to you. I’d love to know if it’s just my palate that prefers it.

  2. July 16, 2012 11:22 pm

    Ok, so I’ve tried to make meringues before and they turned out brown and burnt. 🙁 Is it supposed to be hollow sounding, or is that wrong, because I just kept on baking and baking and it never got hard in the oven and hollow sounding, but then when out of the oven dried up real nice, but tasted burnt. 🙁

    • Claire permalink
      April 22, 2013 8:28 am

      Mine have sounded hollow, but I usually go by appearance before sound. I just wait for the glassy, golden brown to appear and it seems to work pretty well. I’m not the perfectionist in the kitchen you are though, so “close enough” is kind of how I roll, which may not pass as good enough when baking for others! 🙂

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