Strawberry Pavlova

Said M'Dahoma
Said M'Dahoma
June 27, 2023
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.
Serves
6
Prep Time
01:00
Cook Time
03:00
Strawberry Pavlova
1 (1)
133
Ingredients
For the Meringue
130 g (4 large)
egg whites
2 g (1/2 tsp)
cream of tartar
130 g (2/3 cup)
granulated sugar
130 g (1 cup)
powdered sugar
For the Mascarpone Whipped Cream
250 ml (1 cup)
whipping cream
40 g (1 1/2 Tbsp)
mascarpone
40 g (1/3 cup)
powdered sugar
1 tsp
vanilla extract
To Serve
2 cups
sliced fresh strawberries
Steps

1. Beat the Egg Whites

With a hand mixer, whip the egg whites at a low speed until they become frothy. Add the cream of tartar and add one third of the granulated sugar. Whisk at high speed until your meringue becomes opaque white. Add all the remaining granulated sugar and continue whisking at high speed until you get stiff peaks, 5 to 6 minutes. Gently fold in the powdered sugar one third at a time with a spatula, until you have added all of it. Make sure to be gentle, as to not deflate the meringue.
Beat the Egg Whites

2. Form the Meringue

Draw a 7 inch (18cm) wide circle on a piece of parchment paper with a pencil, then place the parchment on a sheet tray, pencil-side down. Fill a piping bag fitted with a 20 mm (2A) piping tip, or a large freezer bag cut at one corner with the meringue. Then fill that circle with meringue, starting from the outside and working your way to the center. (See video.) Alternatively, if you do not want to use a piping bag, you can use the back of a spoon to fill in the circle. If you have meringue leftover after you fill the circle, you can pipe additional meringues on the parchment to eat them on their own later on.

3. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 175°F
Heat: Bottom

4. Bake the Meringue

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 175°F
Heat: Bottom
02:30 Timer

5. Increase the Oven Temperature

Rack
Leave the meringue in the oven while the heat increases.
Sous Vide Mode: Off
Steam: Off
Temp: 210°F
Heat: Bottom

6. Finish Baking the Meringue

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 210°F
Heat: Bottom
00:30 Timer

7. Let the Meringue Cool

Turn off the heat and allow the meringue to cool in place for 30 minutes before removing it from the oven.
Let the Meringue Cool

8. Make the Mascarpone Whipped Cream

With a hand mixer, whip the whipping cream, mascarpone, powdered sugar, and vanilla until you achieve medium peaks. The cream should hold itself but not be very stiff (see photo). If it is over whipped, the whipped cream will start to have lumps and the taste will be buttery.
Make the Mascarpone Whipped Cream

9. Top the Meringue

Pipe the whipped cream on the baked, cool meringue following the same pattern as before. Add the strawberries on top of the whipped cream and serve.
Top the Meringue
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