Description
A classy and decadent dessert from Down Under.
Ingredients
Scale
- 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
- Mix 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.