Strawberry Pavlova

Featured tools:

Stand mixer

Mix, knead, whisk

Decorating nozzle tips

For pipping bag

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1. Strawberry compote

   • 250 g of fresh or frozen strawberries
   • 40 g of vanilla or white sugar
   • 2 g of pectin

   • Start by washing the strawberries and removing the stems.
   • Cut the strawberries into cubes of about 5 mm per side.
   • In a saucepan, cook the strawberries over medium heat for about 15 minutes until the texture becomes slightly thick, similar to a jam.
   • Then, mix the sugar and pectin thoroughly and add it to the strawberries.
   • Turn off the heat, let it cool to room temperature and transfer the mixture to a container.
   • Chill in the fridge for at least 4 hours.

2. Macerated strawberries

   • 200 g of fresh strawberries
   • 80 g of water
   • 40 g of vanilla or white sugar
   • 3 g of vanilla

   • Start by washing the strawberries and removing the stems.
   • Cut them in half and place them in a glass jar.
   • In a saucepan, heat the water together with the sugar and vanilla until it begins to steam and the sugar has completely dissolved.
   • Then, turn off the heat and pour the syrup over the strawberries in the jar.
   • Seal the jar, let it cool, and store it in the fridge until the next day. You can also let it macerate for a few days.

3. French meringue

   • 200 g of egg whites (6 pcs.)
   • 175 g of vanilla or white sugar
   • 175 g of icing sugar
   • 4 g of salt
   • A few drops of lemon juice

   • Start by whisking the egg whites together with the salt and lemon juice at low speed.
   • Once it begins to foam, increase to medium speed and add the white sugar in two or three additions.
   • Continue whisking until medium-firm peaks form; it’s important not to overwhip the meringue.
   • Then, add the sifted icing sugar and fold it in gently with a rubber spatula.
   • Transfer the meringue to a piping bag fitted with a plain 2 cm nozzle and draw a 28 cm circle on a sheet of baking paper using a pencil.
   • Next, place the baking paper onto an oven tray and pipe a spiral of meringue to fill the entire circle.
   • Then, pipe meringue teardrops from the outer edge of the circle outwards, placing them close together. Repeat this step over the teardrops to create two layers of meringue.
   • Finally, bake with fan on for 1 hour and 30 minutes at 100º C.
   • Allow to cool completely at room temperature.

4. Mascarpone Chantilly

   • 400 g of whipping cream (35% fat)
   • 250 g of mascarpone
   • 50 g of icing sugar
   • 5 g of vanilla

   • In a bowl, mix the cream together with the mascarpone and vanilla, and begin whisking at low-medium speed.
   • When bubbles start to appear, gradually increase the speed and add the icing sugar.
   • Continue whisking for about 5–6 minutes at high speed until stiff peaks form.
   • Then, transfer the cream to a piping bag fitted with a plain 2 cm nozzle and chill in the fridge until ready to use.

5. Assembly

   • 300 g of fresh strawberries
   • A little neutral glaze

   • Start by carefully removing the baking paper from the meringue base and plating it.
   • Next, pipe a spiral of the mascarpone Chantilly over the top of the tart, stopping short of the edges, leaving about 3 cm of space.
   • Pipe a thin layer of Chantilly inside the meringue and add the strawberry compote in the centre, smoothing it out with a spatula.
   • Then, arrange the drained macerated strawberries over the compote and finish by piping teardrops of Chantilly over the meringue, covering the compote and strawberries.
   • Finally, wash and halve the fresh strawberries and place them on top of the tart in circles, alternating their direction and leaving about 2–3 cm of space from the outer edge of the Chantilly.
   • Fill the gaps between the strawberries with any remaining compote and decorate to taste. Optionally, we can brush the fresh strawberries with a bit of neutral glaze.
   • Store in the fridge until serving, though it’s best enjoyed on the same day, as dry meringue does not hold up well for long hours in the fridge.

Discover the history of Pavlova cake.

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