Description
Crisp meringue nests, marshmallowy inside, topped with refreshing mint cream and juicy strawberries. A light and springy dessert.
Ingredients
Units
Scale
- 5 large egg whites
- 1 1/4 cups (250 g) granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 1/2 cups (225 g) fresh strawberries, hulled and coarsely chopped
- 2 teaspoons granulated sugar
- 1 tablespoon finely chopped fresh mint leaves
- 1 cups (240 ml) heavy cream
- 10-12 fresh mint leaves
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and lightly grease it.
- In a large mixing bowl, whisk egg whites using an electric mixer on medium-high until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form (about 8–10 minutes).
- Add vinegar and cornstarch, then beat another 30 seconds until incorporated.
- Spoon or pipe the meringue into 4–6 inch wide rounds on the prepared baking sheet, creating a shallow well in the center for filling.
- Bake for 25 minutes, then turn off the oven, crack the door, and let them cool in the oven for 30 minutes.
- Prepare the Strawberry Mint Sauce
- While the meringues bake, combine strawberries, mint, and sugar in a bowl.
- Stir well, then cover and let macerate at room temperature for at least 30 minutes.
- Infuse the Cream
- In a small saucepan, bring the heavy cream and mint leaves to a gentle simmer. Do not boil.
- Remove from heat, cover, and steep for 30 minutes.
- Strain out the mint and chill the cream until cold.
- Make the Mint Whipped Cream
- Once chilled, whip the infused cream with sugar using a hand mixer until soft peaks form.
- Assemble the Pavlovas
- Place each cooled meringue on a serving plate.
- Spoon a generous dollop of mint cream into the center.
- Top with a spoonful of macerated strawberry mint sauce.
- Serve immediately.
Notes
- For perfectly crisp pavlovas, ensure your mixing bowl and beaters are completely clean and free of any grease.
- If you don’t have fresh mint, you can substitute with 1 teaspoon of dried mint, but reduce the steeping time for the cream.
- Store leftover meringue nests and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pavlova
- Calories: 300
- Sugar: 40
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60