This marshmallowy pavlova is made with a Swiss meringue and topped with macerated strawberries. It's a straightforward bake which makes for a great centre piece when entertaining friends and family.
Being a huge fan of the classic pavlova dessert made the decision of how to use the eggs whites left over from a batch of Bavarian Slices very easy. Pavlova is such a classic dessert which can easily be made either as an individual portion or as a larger centre piece for family get-togethers.
The meringue shell is usually filled with cream and topped with delicious fruit. It's a fabulous summertime dessert which makes great use of the fresh ripening berries.
A few hand shredded leaves and a tiny drizzle of balsamic vinegar is enough to lift the strawberry flavour to a new dimension. The basil and balsamic vinegar are largely unnoticeable yet they manage to enhance the strawberry flavour wonderfully. The macerated strawberries give off quite a lot of lovely red syrupy liquid, and rather than pouring it over the assembled pavlova, which would no doubt quickly spoil the meringue, I'd suggest decanting it into a small jug to allow people to help themselves once the pavlova is served.
Swiss meringue
The meringue itself is made using the Swiss technique, which I must admit sounds a little daunting but the method simply means that the egg whites and sugar are whipped up whilst suspended over a bain marine.
It creates the most fantastic thick meringue, which when cooked is slightly crisp on the outside and fabulously marshmallow like on the inside. I kid you not, the meringue is so easy to make and is immensely nicer than those overly crisp meringues which can be bought in the supermarket.
Tops Tips for making Swiss Meringue
- Ensure the bowl and beaters used for whipping the egg whites are scrupulously clean any grease will inhibit the egg whites from whisking to full volume.
- During the whisking the egg whites will soon start to thicken, turn white and increase in volume. Constantly whip the egg whites to prevent them from cooking on the base of the pan.
- You are aiming for the sugar to completely dissolve into the meringue mixture. To test that all the sugar has dissolved, rub a little of the meringue between your fingers - it should no longer feel grainy.
- As well as using your fingers to ensure the sugar has fully dissolved into the meringue, you can also use a sugar thermometer. It is ready when it has reached 73c (163f).
- When shaping the pavlova avoid making the walls too high which may cause them to lean during the bake. Also aim to keep them quite thick and sturdy.
- The pavlova shell can be made the day before it is required. Simply store it in an airtight container and assemble just before it is required.
Like all meringues, this pavlova base can be kept overnight in an airtight container before it is filled with cream and fruit.
📖 Recipe
Strawberry Pavlova
Equipment
- baking sheet
- baking parchment
- saucepan
- large mixing bowl
- Electric hand whisk
- Piping bag (optional)
- piping nozzle (optional)
- mixing bowl
- small bowl
Ingredients
for the Swiss meringue
- 3 large egg whites
- 175 g caster sugar
for the macerated strawberries
- 400 g strawberries
- 1 tablespoon caster sugar
- 5 fresh basil leaves
- ¾ teaspoon balsamic vinegar
for the cream layer
- 300 ml double cream
- 1 tablespoon strawberry jam optional
Instructions
to make the Swiss meringue
- Draw a circle around a tea plate on a sheet of baking parchment. Turn over and place on a baking sheet
- Place 3 large egg whites and 175g (6oz) caster sugar in a large mixing bowl and place over a pan of gently simmering water. Make sure the base of the bowl does not touch the water.
- Whisk pother until the mixture thickens to form a smooth thick meringue about 8 to 10 minutes.
- Remove the bowl from the pan and continue whisking until the meringue has cool completely.
- Preheat the oven to 130℃ (110℃ fan)/250°F/gas mark ½ .
- Either spoon the meringue onto the prepared baking sheet and spread it out to the rough dimension of the circle you drew. Use the back of a spoon to hollow the centre out a little making the sides a little taller.
- Alternatively fill a piping bag fitted with a nozzle and pipe the meringue in a continuous spiral to fill the area of the circle, then build the edges of the pavlova by piping around the circumference of the circle a few times
- Bake in the preheated oven for 70 - 80 minutes until the meringue is firm to the touch and just starting to colour. Reduce the oven temperature further if your meringue is browning.
- Turn off the oven. Leave the pavlova in the oven and allow the oven to cool completely for at least 2 hours.
To macerate the strawberries
- About 30 minutes before serving the pavlova slice 400g (14oz) strawberries and sprinkle with 1 tablespoon caster sugar Tear 5 basil leaves into thin strips and stir in to the strawberries along with ¾ teaspoon balsamic vinegar. Set aside for 30 minutes (or up to a maximum of 90 minutes).
To assemble
- Whisk 300ml (½ pt) double cream until standing in soft peaks. Place 1 tablespoon jam if using in a small bowl and stir to slacken then add to the cream and whisk in.
- Place the pavlova meringue on a serving plate and spoon the cream into the centre. Spoon the macerated strawberries over the top, avoid adding too much of the strawberry syrup. Decant the syrup into a small jug to be served alongside the Strawberry and Basil Pavlova.
Notes
- Ensure the bowl and beaters used for whipping the egg whites are scrupulously clean any grease will inhibit the egg whites from whisking to full volume.
- To test that all the sugar has dissolved when making the meringue before whisking to cool, rub a little of the meringue between your fingers - it should no longer feel grainy.
- As well as using your fingers to ensure the sugar has fully dissolved into the meringue, you can also use a sugar thermometer. It is ready when it has reached 73c (163f).
- When shaping the pavlova avoid making the walls too high which may cause them to lean during the bake. Also aim to keep them quite thick and sturdy.
- The pavlova shell can be made the day before it is required. Simply store it in an airtight container and assemble just before it is required.
Camilla Hawkins says
Yummy, I love strawberries so can't wait to try some of these fecipes😍
Anonymous says
Don't you you have to add cornstarch and vinegar to the swiss meringue to turn it in to a pavlova? Looks amazing though! 🙂
Angela - Only Crumbs Remain says
Thankyou, I was really pleased with how it turned out. I know some people do add cornstarch (cornflour) or even vinegar to their meringue, but to be honest I never have.
Angela
Julie McPherson says
Oh wow Angela your pavlova looks amazing. Love the sound of those strawberries with basil. Commenting at BritMums Baking Round-up Editor. 🙂
Angela - Only Crumbs Remain says
Aw thankyou so much Julie, I just love strawberries with basil!
Angela x
Elizabeth says
Such a gorgeous dessert! It looks perfect! I've never heard of this technique for making meringue before; I will have to try it soon. Thank you for sharing with the No Waste Food Challenge!
Angela - Only Crumbs Remain says
Aw thank thank you Elizabeth. This Swiss technique was a new technique for me too, but it was so easy to do - as long as you're careful with the bain marie set up! We definitely thought it created a lovely meringue.
Thanks for popping by, and I hope you raised loads for the RNLI - it's an amazing job those people do! 🙂
Angela x
Katie Bryson says
What a stunning set of flavours to put together... I'm totally bowled over by this idea!!!! The perfect summer dessert. Thanks so much for taking the time to hook up with this month's round of Simple and in Season.
Angela - Only Crumbs Remain says
Aw thank you Katie, it really was absolutely delicious, if I say so myself, so much so I certainly had more than one portion!
Your welcome, I shall certainly pop by later in the month too.
Angela x
Sarah Trivuncic says
That's the epitome of a summer dessert that would have people scrambling for second helpings at the party table. Thanks for joining in with #BAKEoftheWEEK !
Angela - Only Crumbs Remain says
Aw thank you Sarah, high praise indeed 🙂
Thanks for your lovely comment,
Angela x
Sarah James says
Your pavlova looks amazing Angela, I love the idea of the macerated strawberries, I've used balsamic vinegar before but not with basil, definitely a combination to try. Your photos are gorgeous. xx
Angela - Only Crumbs Remain says
Aw thank you Sarah, that's so kind of you to say 🙂
The basil really does lift the strawberries somehow, and if for no other reason the aroma and the colour of the basil is just gorgeous 🙂
Thanks for your lovely comment Sarah,
Angela x
Back With A Bump says
I love meringue and this looks delicious. Will have to give it a go! #howtosunday
Angela - Only Crumbs Remain says
You and me both, meringue is just fab isn't it. Do let me know how you get on with it if you give it a whirl.
Thanks for popping by and commenting,
Angela x
Sarah CraftInvaders says
This looks fab, I love Pavlovas. Not sure how the kids would react to the basil and Strawberry combo, but it sounds lovely 🙂
Angela - Only Crumbs Remain says
Thank you Sarah 🙂 Of course you could easily omit the basil, but once it's shredded small you really can't tell it's there and yet it really does lift those lovely berries.
Thanks for your lovely comment Sarah,
Angela x
Eb Gargano says
Wow - this looks gorgeous, Angela. And I love the idea of strawberries and basil. I've heard about that combination, but I am yet to try it. Must give it a go one day. Have pinned for future reference. 🙂 Eb x
Angela - Only Crumbs Remain says
Thank you Eb 🙂 Oooh you definately must give it a go sometime Eb, you don't need too many basil leaves, but it certainly enhances the flavour.....And if nothing else the colour contrast between the green basil and red strawberries is lovely in my book. Yaaay, I'm glad you used my new 'pin-button' Eb, thank you 🙂
Angela x
Kirsty Hijacked by Twins says
Oh wow I love a good pavlova and this certainly ticks all of the boxes! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
🙂 Thank you Kirsty, even if I say so myself it was pretty special 🙂
Thanks for popping by, and of course for hosting,
Angela x
Rebecca Beesley says
my goodness this looks amazing! x
Angela - Only Crumbs Remain says
🙂 Thank you Rebecca,
Angela x
Jenny says
oooooh Angela what a pretty looking meringue pavlova and i love the idea of the strawberries and basil as your topping. delicious x
Angela - Only Crumbs Remain says
Thank you Jenny, they go together surprisingly well 🙂
Thanks for popping by,
Angela x