Strawberry Pavlova

By Booper-2

Ingredients

• 2 cups (500 mL) sliced strawberries, divided
• 3/4 cup + 2 tablespoons (205 mL) granulated sugar, divided
• 1/2 teaspoon (2 mL) fresh lemon juice
• 1 tablespoon (15 mL) cornstarch
• 3 large egg whites, room temperature
• 1/2 teaspoon (2 mL) cream of tartar
• 1 pinch kosher salt
• 1 cup (250 mL) heavy (35% MF) cream
• 1 teaspoon (5 mL) pure vanilla
• 1 teaspoon (5 mL) granulated sugar
• 1/2 cup (125 mL) dark chocolate, chopped
• 1/2 cup (60 mL) heavy (35% MF) cream

Details

Servings 4
Preparation time 210mins
Adapted from foodnetwork.ca

Preparation

Step 1

Directions

1. Preheat oven to 200 degrees Fahrenheit/93 degrees Celsius. Line a baking sheet with parchment paper and set aside.

3. In a small bowl, whisk together 3/4 cup sugar and cornstarch and set aside.

4. In the bowl of a stand mixer fitted with a whisk attachment, or alternatively using a hand-held mixer, beat together egg whites, cream of tartar and salt until foamy, then add sugar-cornstarch mixture in 3 batches, beating at high speed for 30 seconds after each addition. Continue beating until stiff peaks form, about 4 minutes more, then gently fold in 2 tablespoons of reserved strawberry purée.

5. Mound meringue onto parchment paper and shape to form four 4” circles. Spoon remaining meringue into a piping bag, then make rings of meringue on top of each circle on the outer edges to form “nests.”

6. Bake meringues in preheated oven for 1 ½ hours, then turn off the oven and open door slightly ajar and let meringues cool in oven for another hour.

7. Gently place a meringue nest on each of 4 chilled dessert plates and set aside.

1. In a double boiler, melt chocolate with whipping cream, whisking continuously until combined and shiny, remove from heat and let cool 15 minutes before using.