Strawberry Pavlova Smash
A pavlova is a symphony of tastes and textures, the crunch of the meringue giving way to that marshmallow-y interior, that lush swirl of whipped cream and then the topping—brightly tart fruit. I’ve put a romantic spin on the classic with strong strawberries and cream vibes—playing with shades of pink using dehydrated strawberry powder (which will also bring even more berry flavor), and a touch of natural food dye (which is optional). And listen, I love a pavlova smash because the cracking of the meringue is part of the presentation and the casual/elegant vibe of the dessert— if the meringue starts to crack when sliding it onto the serving platter it really won’t matter. So, don’t stress! To make things extra special, I’ve added a finishing shimmer of some edible gold leaf—perfectly festive for celebrating a special someone, or a special occasion—and even better to eat.
Serves 8
INGREDIENTS
For the meringue
¾ cup sugar
⅓ cup dehydrated strawberry powder
5 large egg whites, at room temperature
Pinch of kosher salt
Natural red food dye (optional)
2 tsp cornstarch
1 tsp white wine vinegar
½ tsp vanilla extract
1 tsp rose water
4 oz raspberries
14 oz strawberries, hulled and sliced
1 cup cold whipping cream
A drizzle of honey
Edible gold leaf, for garnish (optional)
Flaky sea salt, for finishing
METHOD
Preheat oven to 300F.
Draw an 8” circle on a sheet of parchment, turn the parchment upside down and place on a sheet pan.
Add sugar and strawberry powder to a food processor and pulse 6-8 times until sugar is very fine and strawberry powder is fully incorporated.
In a mixer fitting with a whisk attachment, add egg whites and salt and mix on low. Increase to high until foamy peaks form, then slowly add sugar mixture 1 tbsp at a time. Add food coloring (if using) a few drops at a time to achieve desired shade. Whisk for 6-7 minutes on high until mixture is glossy and smooth.
Fold in cornstarch, white vinegar, vanilla extract and rose water with a spatula. Mound onto parchment and mold into round shape, forming a slight well in the center. Place in oven and immediately reduce heat to 250F. Bake 1 hour and 15 minutes, then allow to cool in oven—with the door closed—for 30 minutes. Remove from the oven and let cool completely.
In the meantime, whip cold whipping cream with a blender or mixer fitted with a whisk attachment until stiff peaks form.
To assemble, transfer meringue to a serving platter. If the meringue starts to crack, don’t worry just arrange the pieces on the platter. Top with whipped cream and arrange strawberries and raspberries on top. Drizzle with honey and finish with a pinch of flaky sea salt. Dust with gold leaf (if using), slice and serve.
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