Chef John's Pavlova With Strawberries
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Sugar (confectioners')2 tsps
Cornstarch1 tsp
Vanilla Extract3 tsp
White Vinegar2 cups
Heavy CreamDirections:
1
Preheat oven to 250 degrees F (120 degrees C)
2
Line a baking sheet with a silicone baking mat or parchment paper
3
Whisk sugar and cornstarch in a bowl
4
Set aside
5
Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes
6
Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds
7
Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick
8
Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes
9
Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc
10
Bake in the preheated oven for 1 hour
11
Turn off the oven, crack open the oven door and let the Pavlova cool for one hour
12
Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes
13
Transfer Pavlova to a serving plate
14
Top with whipped cream and fresh strawberries