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strawberry and basil pavlova on white plate.
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Strawberry Pavlova

With freshly harvested strawberries, fragrant basil and marshallowy meringue, this Strawberry and Basil Pavlova is a perfect summertime treat.
Prep Time30 minutes
Cook Time1 hour 30 minutes
cooling time2 hours 30 minutes
Total Time4 hours
Course: Dessert
Cuisine: British
Keyword: summer
Servings: 6
Author: Jacqueline Bellefontaine

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

Cook's 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.