A classic summer favorite, for a reason, the pavlova is a dessert that never gets old.
You can play around with seasonal berries or stone fruit, flavor the whipped cream or the meringue, but sometimes a classic version, dressed simply with fresh cream and strawberries is just the best {okay, maybe I snuck in some peaches in there too}.
And why is a pavlova called a pavlova? Its lightness reminded of whoever thought of naming it (in New Zealand or Australia) of the Russian ballerina Anna Pavlova.
Tips: Make sure the egg whites are room temperature, but that the heavy cream is cold for better whipping.
Strawberry pavlova
You’ll need:
- the eggwhites of 4 large eggs
- 1 cup superfine sugar
- 1 t white table vinegar
- 1 cup heavy cream
- 1 cup strawberries, cut in half or quarters
- 1 white peach, thinly slices
1. Preheat oven to 300F and line a round baking pan (I like using a 7-inch springform here) with parchment paper.
2. Whisk the room temperature egg whites with an electrical or stand mixter until they form stiff peaks. Add in the sugar slowly, about one tablespoon at a time, and whisk well to combine. After adding all of the sugar, whisk for another 5 minutes until the egg whites are glossy and have a strong shape. Add in the vinegar – it serves as a stabilizer – and whisk a little bit more.
3. Use a spatula to spoon the meringue into your baking pan. Reduce oven temperature to 250F.
4. Bake the meringue for about an hour and a half and let cool completely in a closed, turned off oven – be patient while it sets!
5. In the meantime, make the whipped cream. Beat or whisk the cold cream until it is soft and fluffy.
6. Assemble the pavlova: layer the whipped cream and the cut fruit over the meringue and serve generous slices.
Such a traditional and delicious treat, yours looks fabulous 😀
Cheers
CCU
Thanks, Uru!!
I like the idea of peach being used as it makes it less sweet somehow
(Meant sugary sweet)
Yes, indeed! Traditionally, they often use passion fruit pulp for this purpose 🙂
Ksenia this is my kind of dessert! I should really make these more often and what a great compliment to all the spring and summer seasons fruit. Beautiful!
Thanks, Karista! I had the same thought too – why don’t I make this more?:) It’s such a crowd-pleaser and so wonderfully light and fruity.
So pretty! There are so many ways I want to use strawberries this season. This looks like a good addition to the list.
Thank you, Teresa! I hope you enjoy your strawberries! And so nice to see you around these parts 🙂 It’s been a little while! Hope all is well.
This is just beautiful. I love the name “pavlova” and find it so light and summery–as the name implies. It’s just about a perfect taste! 🙂
I love the name too! It somehow also implies more “guilt free” dessert, just in my head 🙂
The perfect dessert for summer…so light and just the right amount of sweetness.
Completely agree, Karen! Thank you!
What a great looking dessert.
Thank you!
Oh yum, I love pavlova – and strawberries 🙂
Me too 🙂 Tastes of summer!