Strawberry Citrus Pavlova
Strawberry season is short at Full Belly Farm, because the Capay Valley doesn’t get cooling summer fog like we do on the coast. So this dessert is highly anticipated each spring. Pavlovas are the forgotten superheroes of the sweets table, according to Jenna. They are easy to make, look fancy and have endless potential—you can use any combination of fruit on top. The meringues can be made ahead of time, kept in an airtight container for several days. Once you top them with fruit, they will absorb the juices, so that step should happen right before you serve.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 pint (about 2 cups) strawberries, hulled and sliced
- 3 mandarins, peeled and cut into pieces
- 2 tablespoons sugar
- 1 to 2 sprigs fresh lemon verbena, leaves picked and finely chopped
- 1 cup freshly whipped cream, lightly sweetened or unsweetened
Instructions
- 1
--- MAKE THE MERINGUE: ---
- 2
Preheat the oven to 250°F. Line a sheet pan with parchment paper and draw a 9-inch circle on the paper if making a large meringue or several smaller circles for individual servings. For smaller meringues, I use the lid of a wide-mouth mason jar to make my circles, which is approximately 3 inches wide. You can also free-form this. Once you have drawn circles, flip the paper over so the circles are underneath.
- 3
In a stand mixer fitted with the whisk (or in a large bowl with a hand mixer), beat the egg whites at medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form. This may take 5 to 7 minutes. Add in the vanilla and lemon juice and sift the cornstarch over the top, then gently fold together. This helps stabilize the meringue and adds a slight tanginess to complement the sweetness of the fruit.
- 4
Spoon the meringue mixture onto the prepared sheet pan, shaping it into a round (for the large pavlova) or individual nests inside the circle(s). Smooth the sides and top, making a small well in the center, which will eventually hold the fruit.
- 5
Bake the meringue(s) until crisp on the outside but soft and marshmallow like inside, 1 hour for smaller meringues or 1½ to 2 hours for a large pavlova. Turn off the oven and let the meringue(s) cool completely in the oven with the door slightly ajar.
- 6
--- MAKE THE TOPPING: ---
- 7
Place the sliced strawberries and mandarin pieces in a bowl. Sprinkle with the sugar and lemon verbena. Let the fruit macerate for 15 to 20 minutes to release its juices and intensify the flavors.
- 8
Once the meringue has cooled, spoon the macerated fruit mixture on top. Dollop with whipped cream.
- 9
Serve immediately.
Cook it from the original
This recipe comes from ediblemontereybay.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on ediblemontereybay.com