Chef Rafael Vencio’s light-as-a-feather Pavlova with roasted strawberries and coconut jam is a beautiful finish to any meal. This take on the classic pavlova slightly crisps its outer layer and reveals a fluffy cloud interior you’ll want to devour. This recipe works best using a food dehydrator set at about 125 degrees or the lowest setting of an oven at around 200 degrees and also a stand mixer fitted with a balloon whisk.
What is a Pavlova?
Pavlova is a meringue type of dessert, showcasing a crisp crust and soft, marshmallow-like center. Usually, you can find this decadent treat with a topping of whipped cream and fresh fruit. This dessert’s textural contrasts plus the balance of sweet meringue and tart fruit makes it unlike anything you have had before. The pavlova’s origins are not entirely known. Both Australia and New Zealand claim its invention in honor of the Russian ballerina Anna Pavlova during or after her tours to these countries in the 1920s. But nowadays, you will see this dessert adorning tables at many celebratory occasions.
Pavlova
Description
A classy and decadent dessert.
Ingredients
- 1 tsp vinegar (apple cider or white) or lemon juice
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 6 egg whites, from large eggs
- 1 ½ cups granulated sugar
- Parchment-lined sheet tray
For the whipped cream:
- 1 cup heavy cream
- ¼ cup sugar
For the seared strawberries:
- 1 pt of strawberries
- 2 tbsp sugar
Instructions
- Combine vinegar, salt, vanilla extract, and cornstarch until thoroughly combined, set aside.
- Whisk egg whites slowly first at medium speed until it start to froth; increase speed to high once whites begin to foam. Gradually add sugar, being careful not to add too much at once. Whisk until stiff peaks form; add the vinegar mixture, set aside, and mix until combined.
- Trace even circles on the parchment to control portion or divide into 10 mounds. Flatten the middle with a back of a large spoon and free-form a bowl shape. Dehydrate until dry and brittle – the surface should crack easily if roughly handled.
For the whipped cream:
- Combine and whisk until stiff peaks form.
For the seared strawberries:
- Wash and hull strawberries; toss with enough oil to lightly coat the strawberries and sprinkle sugar. Make pan searing-hot and cook briefly to get a hard sear on one side.
Optional garnish:
- Coconut jam, warm and drizzle over Pavlova and strawberries.
Recipe and Styling by Rafael Vencio
Story by Keith Recker
Photography by Dave Bryce
Dinnerware by Mottahdeh
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