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Red Rover, Red Rover, Let This Pavlova Come Over
Something sweet, something elegant, something just a touch over the top but easy as... well actually, MUCH easier than pie to make. We’re talking pavlova — fluffy clouds of whipped meringue, baked to a crisp shell with a chewy center, atop which we will slather salty dark chocolate ganache, a pillow of tangy whipped cream, a mountain of fresh strawberries, and the sauciest of fragrant homemade strawberry sauce.
Salted Chocolate & Strawberry Pavlova
Serving Size: 4 people
Ingredients:
Meringue:
4 room temperature egg whites
1 cup of granulated sugar
2 tsp of corn starch
1 tsp of vanilla extract
1 tsp of white wine vinegar
Pinch of salt
Fresh Strawberry Syrup:
2 cups of strawberries
½ cup of water
1/3 cup of sugar
Juice of ½ lemon
1 tsp vanilla extract
Chocolate Drizzle:
3oz dark chocolate (salted if you have it!)
1-2 tbsp heavy whipping cream
1-2 tbsp unsalted butter
Pinch of salt
Whipped Cream:
½ cup of heavy cream
Splash of vanilla extract
2 tbsp sour cream or crème fraiche
1 cup minced strawberries
Pinch of salt
Instructions:
•Preheat oven to 200F.
•In a large bowl with an electric hand mixer, beat together the egg whites and salt until they are creamy and opaque white, about 3 minutes. While continuing to mix, add the sugar in slowly, spending 15 seconds between each sugar addition. Mix until the egg whites are stiff and glossy.
•Sift in corn starch, then add vanilla extract and white wine vinegar. Using a spatula, gently fold the meringue around the sides and cut down the middle to combine all ingredients.
•Line a baking sheet with parchment paper. Lay the meringue freeform on the baking sheet, spreading to about a ½” even thickness throughout. A thicker meringue will be slightly chewier on the inside, while a thinner mound will crisp faster.
•Bake meringue in oven for 1 hour 30 minutes on the lower 3rd rack until it is set but still pale. Remove from the oven and allow to cool.
•Meanwhile, assemble Fresh Strawberry Sauce. Roughly chop strawberries and place in a saucepan with water, sugar, lemon juice and vanilla extract over medium heat. Swirl it together and bring to a simmer to allow liquid to evaporate and sauce to thicken. Swirl the pan every now and then to make sure nothing sticks to the bottom.
•To make the Chocolate Sauce, in a small microwave safe bowl, combine chocolate & cream together in microwave for 30 seconds. Add butter into the hot chocolate and stir to melt.
•Using an electric hand mixer on high speed, in a large bowl, beat together heavy cream and vanilla extract until soft peaks form, about 2 minutes. Add sour cream and gently fold into your whipped cream. Set aside.
•Drizzle the Chocolate Sauce on top of the cooled meringue shell on your serving plate. Add the whipped cream on top of the chocolate. Scatter with minced strawberries and a drizzle of honey if using.
•Cool the strawberry syrup before drizzling it on top of the meringue. Pinch of crunchy sea salt over top for the final touch!
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