Strawberry Basil Pavlovas
Want a refresher on how to make this?
Makes 8-12 Pavlovas
INGREDIENTS
6 egg whites
1 cup granulated sugar
½ cup powdered sugar
½ teaspoon cream of tartar
1 teaspoon vanilla bean paste
¼ teaspoon salt
2 cups diced or sliced strawberries
½ cup strawberry puree
1 teaspoon vanilla extract
1-2 tablespoons cointreau
½ teaspoon lemon zest
Small squeeze lemon juice
Basil leaves to garnish
Whipped cream to garnish
INSTRUCTIONS
Prepare the Meringue
Preheat your oven to 250°F and line two baking sheets with parchment paper.
In a clean mixing bowl of a stand mixer, whisk the egg whites until soft peaks form. In a small bowl, combine the sugar, powdered sugar, and cream of tartar. Gradually add the sugar mixture, one tablespoon at a time, whisking until the mixture becomes glossy and stiff peaks form. Add in the vanilla bean paste and salt, and fold gently until combined.
On the prepared baking sheet, spoon the meringue mixture into a circular shape, creating a raised edge around the perimeter to form a nest-like shape. Bake for 1 to 1 ¼ hours, or until the meringue is dry to the touch and slightly golden. The outside should be crisp but the inside should have the texture of marshmallow still. Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. I like to just prop it open with a spoon or kitchen towel. This lets the pavlovas cool slowly and prevents them from cracking!
Prepare the Marinated Strawberries
In a bowl, combine the diced or sliced strawberries with the strawberry puree, vanilla extract, Cointreau, lemon zest, and a squeeze of lemon juice. Stir gently and let the strawberries marinate for about 30 minutes, allowing the flavors to meld together.
Assemble the Pavlova
Once the pavlova are completely cooled, top it with a generous layer of whipped cream. Spoon the marinated strawberries over the whipped cream, allowing the juices to drizzle down.
Garnish and Serve
Top with fresh basil leaves and serve immediately.
