Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Desserts
Pavlovas with Strawberries, Vanilla Cream, and Basil Coulis
Ingredients
- For the Meringues:
- 4 large egg whites, room temperature
- 1 cup confectioner’s sugar, divided into 3/4 cup and 1/4 cup
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon white vinegar
- For the Vanilla Cream:
- 3/4 cup chilled heavy whipping cream (at least 35%)
- 1 tablespoon sugar
- 1/2 vanilla bean, split lengthwise
- For the Strawberry Coulis:
- 1/2 pint container strawberries, hulled
- 1 tablespoon sugar
- For the Basil Coulis:
- 1/3 cup packed fresh basil leaves
- 1/2 cup light corn syrup or light agave syrup
- For Garnish:
- 1 pint strawberries, halved, stems and leaves left on
- 1/3 cup crushed raw pistachios
Get the App
Directions
- To make the Meringues: Position rack in the middle of the oven and preheat to 325 F degrees.
- Trace six 2 1/2-inch diameter circles on parchment paper, spacing apart about 2 inches. Invert paper onto baking sheet.
- In a large bowl of an electric mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form, about 4 minutes.
- Gradually add 3/4 cup sugar, beating until medium-firm peaks form, about 3 minutes.
- Mix remaining 1/4 cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue batter, continue beating until very stiff, about 2 minutes. Beat in vinegar for 1 minute. Total beating time should be around 10 minutes.
- Divide meringues equally among circles, mounding and filling the rounds completely.
- Bake meringues for 40 minutes. (Never open the oven door!)
- Turn oven off and keep meringues inside with the door closed for another 30 minutes.
- Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.
- Can be made up to 3 days ahead. Cool completely and store in an airtight container at room temperature.
- To make the Vanilla Cream: Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat cream until soft peaks form.
- To make the Strawberry Coulis: Purée strawberries and sugar in processor until smooth. Heat the purée over medium-low heat until syrup forms, about 3 minutes.
- To make the Basil Coulis: Blanch basil leaves in a small saucepan of boiling water for 30 seconds.
- Drain and transfer basil to bowl over ice to stop cooking. Squeeze out excess water from basil.
- Purée basil with corn or agave syrup in blender. Cover and chill at least 2 hours or overnight to allow flavours to develop.
- Bring basil coulis to room temperature. Strain syrup through a sieve before serving.
- To assemble: Divide the vanilla cream and place in the center of each meringue disc.
- Top each with halved strawberries.
- Spoon strawberry coulis and basil coulis around the meringue circle and over the strawberries.
- Sprinkle with crushed pistachios. Serve immediately, or chill before serving.
Chrome Extension
