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Roasted Strawberry Pavlova
Crunchy exterior, marshmallow like interior, flavored with almond and topped with fresh whipped cream, roasted strawberries, and roasted strawberry sauce. Sublime decadence!
Ingredients
- 4 each eggs, separated
- 1 cup sugar
- 1 tsp almond extract
- 1 tsp cornstarch
- 1 tsp lemon juice
Roasted Strawberries
- 1 lb strawberries
- 2 tbsp brown sugar
- 1 tsp cinnamon
Whipped Cream
- 1 1/2 cups whipping cream
- 1 tsp almond extract
- 2 tbsp powdered sugar (I actually sometimes go lighter on the sugar, the whole dessert is pretty sweet so a little lighter here goes a long way!)
Instructions
One Big Meringue
- Preheat the oven to 250° F.
- Separate your eggs and put the white's into a large bowl for whipping. The yolks can be used for another recipe!
- Whip the egg whites to soft peaks, I like my stand mixer for this but hand mixer or even a whisk (assuming you want a workout) will work as well.
- Sprinkle in the sugar, almond extract, cornstarch, and lemon juice and continue beating to stiff, shiny peaks.
- Using a baking sheet with parchment paper dump out the meringue batter into about an 8 inch round, I like it a little taller than not (maybe 2 inches or so, it's more fun IMO!)
- Put in the oven and bake for about an hour until done. The outside should be crunchy and if you want to poke with a skewer the inside should be marshmallow like flavor.
- Remove from oven and let cool completely, about an hour. This can be used immediately or stored in an airtight container for several hours (in theory even a day or two… but I haven't tried this).
- *NB: The exterior of the meringue is fragile, part of the charm but also presents a challenge for transferring!
Roasted Strawberries
- Preheat the oven to 300° F.
- Top and slice the strawberries and spread into a single layer on a silicone or parchment paper lined baking tray. Sprinkle with sugar and cinnamon.
- Roast for about 25 minutes.
Roasted Strawberry Sauce
- Take half of the roasted strawberries and put them into a blender, and blend into a sauce, scrape down and mix with a tablespoon of water at a time if they're too thick. Put into an airtight container and refrigerate until ready to use (can keep for several days).
Whipped Cream
- Add whipping cream and almond extract to a large bowl. Whip until soft peaks form.
- Sprinkle with powedered sugar and whip until stiff peaks have formed.
Finish
- Carefully place the meringue on it's serving dish, top with freshly whipped cream, add roasted strawberries, and finally pour a bit of the roasted strawberry sauce over top of the whole thing.
- Serve and enjoy!
Notes
This is one of those desserts that seems more complex than it is. At it’s core it’s just a big meringue topped with whipped cream and berries, each part is simple to make (if a bit fragile on the meringue) and the end result is a beautifully decadent roasted strawberry pavlova that everyone will love!