Strawberry Pavlova

This popular dessert, the origin of which is disputed between Australia and New Zealand, was named after the ballet dancer Anna Pavlova. What makes pavlovas irresistible is the nice play between the crunchy yet soft meringue, the soft whipped cream, and the fresh fruit on top. Plus, it’s pretty easy to make and always a crowd-pleaser! Here I used strawberries, but you can use any fresh fruit you like. I opted for a non-traditional shape that I made by piping the meringue (see video below), but again shape it however you fancy. A few things will make your pavlova stand out. Using cream of tartar will stabilize the meringue, making it easier to pipe it and giving it a soft texture. Cooking the meringue at a steady, low temperature for a long time will also ensure that you get a perfectly baked white meringue. Because the temperature of a regular oven is often inaccurate (often higher than indicated) and fluctuates during the bake, many people have trouble making a meringue that does not crack or brown. With the temperature accuracy and stability of the Anova Precision Oven, you can be certain that your meringue will come out perfectly every single time. Notes: prep time includes 30 minutes cool down after baking.