Chef John’s Pavlova With Strawberries Recipe

Ingredients

Main Components

The ingredients for Chef John’s Pavlova with Strawberries Recipe include:

1 1/2 cups (190g) granulated sugar

3 large egg whites, at room temperature

1 cup (120g) all-purpose flour

1 teaspoon salt

1 cup (240ml) heavy cream, whipped to stiff peaks

2 cups (250g) sliced strawberries, hulled and halved

1 tablespoon granulated sugar, for serving

Confectioners’ sugar, for dusting (optional)

The main components of this recipe are:

Pavlova: the meringue-based cake that is the base of the dessert.

Strawberries: the sweet and juicy fruit that adds flavor and texture to the dish.

Whipped cream: the topping that adds a creamy element to the Pavlova.

Sugar: used in various forms throughout the recipe, including granulated sugar for sweetness and confectioners’ sugar for dusting.

The key to making a fantastic pavlova with strawberries is to start with high-quality ingredients that will elevate the flavor and texture of this iconic dessert.

Ingredients:

• Eggs: Large eggs, at room temperature, are ideal for meringue-based desserts like pavlova. This ensures a stable foam that holds its shape during baking.
• Caster Sugar: Granulated sugar is commonly used in meringues, but caster sugar provides a finer texture and dissolves more efficiently, creating a lighter, fluffier meringue.
• Granulated Sugar: This type of sugar adds bulk to the recipe without affecting the texture or flavor significantly. It’s essential for balancing the sweetness in the pavlova.
• Flour: A small amount of all-purpose flour is often added to meringue-based desserts to prevent them from becoming too fragile and prone to breakage.
• Cream of Tartar: This acidic ingredient helps stabilize egg whites by reducing the pH level, making it easier for them to form a stable foam.
• Salt: A pinch of salt enhances the flavor and texture of meringues by balancing sweetness and improving the stability of the foam.
• Unsalted Butter, softened: For serving, whipped cream can be flavored with a hint of butter to create a richer and more indulgent dessert topping.
• Strawberries: Fresh strawberries are the crown jewel of pavlova desserts. They add natural sweetness and flavor, along with vibrant color and texture.
• Whipped Cream: Heavy cream is whipped to create a light, airy topping for the pavlova. This can be flavored with vanilla extract or other ingredients to enhance its taste and appearance.

The quality of each ingredient contributes significantly to the overall success of this recipe. Choose fresh strawberries, high-quality eggs, and premium caster sugar for an unforgettable dessert experience.

3 large egg whites at room temperature

In this recipe for Chef John’s Pavlova with Strawberries, 3 large egg whites at room temperature play a crucial role in creating the meringue topping.

Here are some key points to note when using 3 large egg whites:

• Egg quality matters – Fresh and of high quality eggs will produce better results. If possible, use farm-fresh eggs or those with a “best by” date that is recent.

• Room temperature eggs are essential – Let the eggs sit at room temperature for about 30 minutes before using them. This helps to loosen the proteins and makes it easier to whisk them up into stiff peaks.

• No yolks allowed – Make sure to only use the egg whites, as the yolks will not whip up properly and may cause the meringue to collapse.

When separating the eggs, be careful not to get any yolk into the bowl with the whites. If a bit of yolk does accidentally get into the whites, do not worry – just make sure to whisk them extra well until they become stiff and hold their shape.

The egg whites will whip up quickly once they reach room temperature. Use an electric mixer to beat them on medium-high speed until they become frothy and almost double in volume.

1 cup (200g) granulated sugar

The recipe calls for a significant amount of granulated sugar, which serves as an essential component in balancing the sweetness and acidity in the dish. One cup, or 200g, of granulated sugar is required to create this dessert.

Granulated sugar is a type of refined sugar that has been processed from sugarcane or sugar beets. It is characterized by its fine texture and uniform crystalline structure, making it easy to dissolve and mix with other ingredients in the recipe.

The granulated sugar called for in this recipe plays multiple roles: it adds sweetness to the pavlova, helps to balance the tartness of the strawberries, and provides a subtle caramelization flavor when toasted. The precise quantity of one cup ensures that the dessert maintains a delicate balance between flavors without becoming overpoweringly sweet.

In terms of usage, granulated sugar can be incorporated into the recipe in different ways. In this instance, it is likely used to caramelize or toast meringue toppings before serving the pavlova with strawberries.

1/2 teaspoon cream of tartar

Cream of tartar is a key ingredient in Chef John’s Pavlova with Strawberries recipe, and it serves several purposes. Firstly, it helps to stabilize the egg whites, which are used to create the meringue topping for the pavlova.

The cream of tartar acts as an acidity regulator, which helps to strengthen the protein bonds within the egg whites and prevent them from becoming too watery or weepy. This is especially important in a recipe like this one, where the egg whites are being whipped to create a stiff peak that will hold its shape on top of the pavlova.

Additionally, the cream of tartar helps to give the meringue a smooth and even texture. It prevents the egg whites from becoming too grainy or speckled, which can be unappealing in a dessert like this one.

The amount of cream of tartar called for in this recipe is 1/2 teaspoon per 3 large egg whites. This may seem like a small amount, but it’s enough to make a significant difference in the texture and stability of the meringue.

It’s worth noting that cream of tartar can be found in most supermarkets or grocery stores, usually in the spice aisle or with the baking supplies. It’s a common ingredient in many recipes, particularly those that involve egg whites or whipped cream, so it’s likely already stocked in your pantry.

If you don’t have any cream of tartar on hand, you can also use lemon juice or white vinegar as a substitute in a pinch. However, keep in mind that these alternatives may affect the flavor and texture of the meringue slightly, so it’s best to stick with the recipe if possible.

In summary, cream of tartar is an essential ingredient in Chef John’s Pavlova with Strawberries recipe, and its unique properties help to create a smooth, even, and stable meringue topping. With only 1/2 teaspoon required per 3 large egg whites, it’s easy to incorporate into your baking repertoire and achieve professional-looking results.

1/4 teaspoon salt

The ingredients for this delicious Pavlova with Strawberries recipe are straightforward and accessible, allowing anyone to bring a taste of elegance to their dinner table.

To start, you’ll need the following essential elements:

* 3 large egg whites, at room temperature: This is the foundation of the pavlova’s structure, providing lift and texture.

* 1 cup (200g) caster sugar: This fine, powdery sugar dissolves quickly, creating a smooth and even crust on the meringue.

* 1/2 teaspoon cream of tartar: This ingredient helps to stabilize the egg whites and improve their texture.

* 1/4 teaspoon salt

* 1 cup (120g) all-purpose flour

* 1/2 cup (120ml) granulated sugar: This is the final layer of sweetness, topping the pavlova and strawberries.

* 8 ounces (200g) strawberries, hulled and sliced: The crowning glory of this dish, adding natural sweetness and color to each bite.

* Confectioners’ sugar (optional): A light dusting of confectioners’ sugar adds an extra touch of elegance, if desired.

Now that you have these ingredients on hand, it’s time to move on to the assembly and preparation steps for this delicious dessert!

1 cup (120g) unsalted butter, softened

The key to making a delicious pavlova with strawberries starts with the right ingredients, and one of the most crucial components is the unsalted butter.

For this recipe, you will need 1 cup (120g) of softened unsalted butter. It’s essential to use high-quality butter that has not been salted, as it can affect the overall flavor of the dish.

To ensure the butter is properly softened, remove it from the refrigerator about an hour before using it. This will allow it to come to room temperature and become pliable and easy to work with.

Once you have your softened butter ready, you’re one step closer to making Chef John’s pavlova with strawberries. The next ingredient you’ll need is some meringue-based topping, which will add a light and airy texture to the dish.

The combination of the soft, creamy butter and the crispy, sweet meringue topping creates a delightful flavor and texture experience that’s sure to impress your family and friends. With the right ingredients and a bit of practice, you can create an authentic pavlova with strawberries just like Chef John.

2 teaspoons pure vanilla extract

In this recipe for Chef John’s Pavlova with Strawberries, we’ll be focusing on the importance of using high-quality **vanilla extract** to bring out the unique flavors and aromas of this dessert.

Pure vanilla extract, also known as single-fold or 100% vanilla extract, is made from the seeds and pulp of vanilla beans. This concentrated liquid extract is typically extracted using a combination of water and solvents, resulting in a rich, creamy flavor that is both sweet and savory.

When selecting a pure vanilla extract for your Pavlova recipe, look for products that are labeled as Grade A or Snap ‘N’ Seal. These terms indicate that the extract has been properly processed to maintain its potency and flavor. You may also come across extracts that have been labeled as imitation vanilla, which are made from synthetic compounds and do not contain any real vanillin.

To use pure vanilla extract in your Pavlova recipe, follow these simple steps:

1. Scoop out 2 teaspoons of pure vanilla extract from the bottle.
2. Add this to your meringue mixture along with other ingredients such as egg whites, granulated sugar, and salt.

The resulting flavor profile will be a rich, creamy, and slightly sweet that complements the whipped cream topping and fresh strawberries. Remember, using high-quality pure vanilla extract is essential to achieving this signature flavor, so don’t settle for anything less!

The pavlova is a meringue-based dessert that consists of a crispy exterior giving way to a soft and airy interior, topped with whipped cream and a variety of fresh fruits.

For the meringue component of the dish, Chef John recommends using 3 large egg whites and 1 cup (200g) of granulated sugar.

The quality of the eggs is crucial in achieving the right texture for the meringue. It’s essential to choose eggs that are at room temperature, as cold eggs may not whip up properly.

In terms of sugar, Chef John suggests using granulated sugar rather than confectioner’s or brown sugar, as it provides a cleaner taste and helps to maintain the structural integrity of the meringue.

The flavor profile of the pavlova can be enhanced by incorporating flavorings into the egg whites. Common additions include vanilla extract, salt, or citrus zest.

For the whipped cream topping, Chef John recommends using 1 cup (200ml) heavy cream and 2 tablespoons granulated sugar.

The heavy cream is a key component in achieving a light and airy texture for the whipped cream. It’s essential to choose high-quality cream that contains at least 36% fat for optimal results.

Finally, Chef John suggests topping the pavlova with fresh strawberries. He recommends using 2-3 cups (250g) of sliced or quartered strawberries, depending on their size and the desired level of coverage.

The quality of the strawberries is also crucial in achieving the right flavor profile for the dish. Choose ripe and sweet strawberries that are free from blemishes and bruising.

Instructions

Pavlova Base Preparation

The first step to preparing the pavlova base involves creating a stable structure that will support the various toppings.

This process begins by preheating the oven to 150°C (300°F), ensuring it reaches a consistent and controlled temperature.

A medium-sized mixing bowl is used to whip two cups of egg whites until they become stiff and double in volume.

While whipping the eggs, add one cup of granulated sugar slowly, continuing to beat them until stiff peaks are formed.

The addition of sugar not only adds sweetness but also helps stabilize the egg mixture, ensuring it holds its shape during baking.

Once the egg mixture is ready, gently fold in one teaspoon of white vinegar and a pinch of salt to help maintain its structure and promote even cooking.

A clean and dry baking tray or sheet is prepared by lining it with parchment paper, which will prevent the pavlova base from sticking to the surface.

The egg mixture is then spooned onto the prepared tray, forming a circle approximately 24cm in diameter.

The pavlova base should be spread evenly and carefully, making sure not to touch or disturb the edges of the mixture, which can cause it to collapse.

Place the baking tray in the preheated oven and immediately reduce the temperature to 120°C (250°F).

Bake for 1 hour and 15 minutes, then turn off the heat but leave the pavlova base inside with the oven door slightly ajar.

This allows it to cool gradually and helps prevent it from cracking or becoming soggy.

The success of any recipe lies in its instructions, which are essentially a blueprint for cooking and presenting a dish to perfection. In the case of Chef John’s Pavlova with Strawberries Recipe, the instructions are carefully crafted to guide the cook through each step, from preparing the meringue to assembling the final dessert.

Good instructions are clear, concise, and easy to follow, providing the cook with a step-by-step guide that minimizes confusion and ensures success. They should also be organized logically, with each step building upon the previous one to create a cohesive and efficient cooking process.

The instructions for Chef John’s Pavlova with Strawberries Recipe are exemplary in this regard, beginning with an introduction that sets the stage for the recipe and provides essential information about the dish. The introduction explains what pavlova is, its origins, and how it is typically served, which helps to set expectations and provide context.

The instructions then move on to list the necessary ingredients and equipment, allowing the cook to prepare everything needed before starting the actual cooking process. This section is particularly useful for novice cooks who may be unfamiliar with some of the ingredients or equipment required.

Once the ingredients and equipment have been gathered, the instructions move on to describe each step of the recipe in detail. The steps are numbered and described clearly, making it easy for the cook to follow along and ensure that everything is done correctly. The language used is also straightforward and accessible, avoiding technical jargon or complicated terminology.

Throughout the instructions, Chef John provides additional tips and suggestions, such as how to prevent the meringue from weeping or how to choose the best strawberries for the recipe. These tips add a personal touch and demonstrate the chef’s expertise and passion for cooking.

The final section of the instructions focuses on serving and presentation, providing guidance on how to assemble the pavlova and arrange the toppings in an appealing way. This is particularly important for a dessert like pavlova, which is meant to be visually stunning as well as delicious.

In conclusion, the instructions for Chef John’s Pavlova with Strawberries Recipe are comprehensive, clear, and easy to follow, making it accessible to cooks of all skill levels. They provide a detailed guide that ensures success and allows the cook to focus on enjoying the process of cooking and sharing the finished dish with others.

Preheat the oven to 200°F (90°C). Line a baking sheet with parchment paper.

To successfully prepare Chef John’s Pavlova with Strawberries, it is crucial to follow the instructions carefully, starting with preheating the oven to 200°F (90°C). This initial step sets the stage for the entire recipe and ensures that the pavlova base cooks evenly.

The next step involves lining a baking sheet with parchment paper. This is an essential precaution that prevents the pavlova from sticking to the pan, making it difficult to remove once baked. By using parchment paper, you can easily slide the pavlova off the baking sheet and transfer it to a serving plate without any issues.

It’s worth noting that preheating the oven to 200°F (90°C) might seem like a low temperature, but this is actually an important factor in achieving the right texture for the pavlova. Cooking at this temperature helps to prevent the meringue from browning too quickly and promotes even cooking throughout.

Additionally, lining the baking sheet with parchment paper serves another purpose: it allows you to create a smooth and flat surface for shaping the pavlova base. This is particularly important when creating the desired round shape of the pavlova, which will serve as the foundation for the whipped cream and fruit toppings.

By carefully following these initial instructions, you’ll be well on your way to preparing Chef John’s Pavlova with Strawberries, a dessert that showcases the perfect combination of crispy meringue, fluffy whipped cream, and sweet, juicy strawberries.

In a large bowl, beat egg whites and sugar until stiff peaks form. Add cream of tartar and salt, mixing well.

The process of following instructions can be a crucial part of creating a successful recipe, like Chef John’s Pavlova with Strawberries.

When it comes to whipping egg whites into stiff peaks, patience and precision are key. The bowl and beaters must be free from any fat or grease, as this can prevent the eggs from whipping up properly. To ensure success, some chefs swear by using room temperature egg whites, which will whip up more easily than cold ones.

On the other hand, adding cream of tartar and salt to the mixture serves a specific purpose. The acid in the cream of tartar helps stabilize the eggs, making them less likely to weep or become runny later on. Salt also has a stabilizing effect, although it’s worth noting that a small amount is enough – too much salt can be detrimental to the final texture.

To break down these instructions further, here are some step-by-step guidelines:

• Crack room temperature egg whites into a large bowl, making sure there are no yolk particles in sight. It’s better to have a few extra egg whites on hand, just in case.

• Add the sugar gradually while continuously beating the eggs with an electric mixer or whisk.

• Continue whipping until stiff peaks form, stopping occasionally to scrape down the sides of the bowl.

• Once stiff peaks have formed, add cream of tartar and salt. Mix well until combined.

It’s worth noting that some people find it helpful to use a stand mixer with a whisk attachment for this step. Others swear by manual whisks or even hand beaters.

The goal here is to create stiff peaks that hold their shape, but remain soft and flexible – not too firm or rubbery. The mixture should still be slightly yielding when touched.

Spoon meringue onto prepared baking sheet. Use a spatula to shape into a round or rectangle as desired.

This step involves carefully placing the spoonful of meringue onto the prepared baking sheet. The goal here is to create a symmetrical and visually appealing shape for your pavlova. To do this, you’ll need to use a spatula to gently coax and shape the meringue into the desired form.

The meringue mixture will have reached a state where it’s just stiff enough to hold its shape but still soft and pliable. At this point, you can use your spatula to sculpt the meringue into various shapes – round, rectangle, or even free-form, depending on your creativity.

As you shape the meringue, try not to spread it too thin. The goal is to maintain a compact shape that will hold its structure when cooked. If necessary, use your spatula to gently lift and reposition small pieces of meringue to create an even surface.

Remember that the pavlova’s texture is crucial to its success, so avoid over-working or manipulating the meringue too much. This could cause it to become dense or develop imperfections that might affect the overall presentation.

Once you’ve shaped the meringue into your desired form, place it in the preheated oven (which has been set to a specific temperature, around 300°F/150°C). Allow the pavlova to cook for about an hour or until it’s dry and crispy on the outside while remaining soft in the center.

A well-written set of instructions is essential for any recipe, including **Chef John’s Pavlova with Strawberries Recipe**. The instructions should be clear, concise, and easy to follow, allowing cooks to understand each step required to prepare the dish.

Effective instructions typically begin with a list of ingredients needed, which in this case includes items such as _strawberries_ , _whipped cream_ , and _shaved chocolate_. This helps cooks ensure they have everything necessary before starting to cook.

The next step is usually a brief description or overview of the recipe. In Chef John’s recipe, this would include information about what Pavlova is, its origins, and any unique characteristics or tips associated with making it.

Following the introduction comes the actual instructions for preparing the dish. These should be broken down into manageable sections or steps, each clearly outlined and explained in detail. For Chef John’s recipe, this might include instructions on how to make the meringue base, how to assemble the pavlova, and how to top it with strawberries and other ingredients.

When writing instructions, it is also crucial to provide guidance on cooking techniques and equipment needed for each step. This can include information about _tempering eggs_ , using a _stand mixer_ , or selecting the correct type of pan for baking.

Finally, any additional tips or suggestions should be included at the end of the instructions. In Chef John’s recipe, this might involve advice on how to choose ripe _strawberries_ , what kind of chocolate to use for shaving, and whether to make the pavlova ahead of time.

Toppings and Assembly

Strawberries and Whipped Cream

The toppings play a vital role in assembling and presenting Chef John’s Pavlova with Strawberries recipe, as they add texture, flavor, and visual appeal to the dish.

One of the most popular topping choices for this pavlova is fresh strawberries, which provide natural sweetness, freshness, and a burst of juicy flavor. To prepare them for assembly, it’s essential to wash and slice the strawberries thinly, removing any stems or leaves in the process.

The next crucial component for assembling the pavlova is whipped cream. This topping adds an airy texture, a touch of sweetness, and a creamy element that complements the crunchy meringue base and juicy strawberries. To prepare it, heavy cream should be chilled beforehand, then whipped to stiff peaks using a stand or handheld mixer.

When assembling the pavlova, a generous dollop of whipped cream is applied on top of the meringue, followed by an arrangement of sliced strawberries in a decorative pattern. This can include creating patterns with strawberry slices, leaving space for additional toppings if desired, and arranging fresh mint leaves or edible flowers around the edges.

Other optional topping ideas to consider adding to your pavlova assembly include diced kiwi, blueberries, or raspberries, which will not only add more color but also diverse flavors. Chopped nuts or shredded coconut can be used as a garnish for added texture and visual interest. However, it’s crucial to keep in mind that overloading the pavlova with toppings can detract from its delicate flavor and presentation.

The finishing touches for your assembly include making sure all elements are evenly balanced and arranged neatly, without any ingredients spilling over or falling off. This requires a gentle touch and patience as you carefully place each component in position.

The key to a great pavlova is in the assembly of its toppings, as well as the preparation and presentation.

To start, it’s essential to have a perfectly baked meringue base. This consists of three large egg whites, one cup of granulated sugar, and 1/2 teaspoon of salt.

The next step is to add flavorings such as vanilla extract or a pinch of salt to the egg mixture before whipping it into a stiff peak.

Once the meringue has cooled completely, it’s time to assemble the pavlova. A simple yet elegant method is to arrange fresh whipped cream on top of the meringue base.

This can be achieved by folding heavy cream with a bit of sugar and vanilla extract until stiff peaks form.

Next comes the topping of choice – in this case, succulent strawberries. To prepare them, simply slice two cups of fresh strawberries into thin pieces and set aside.

A good tip is to pat the sliced strawberries dry with paper towels before arranging them on top of the whipped cream.

This prevents excess moisture from seeping down onto the meringue base.

To add a pop of color and freshness, sprinkle some chopped fresh mint leaves over the strawberries. A few whole berries can also be placed at the center for added visual appeal.

Cool the pavlova in oven for 1 hour, then remove from heat. Let cool completely on wire rack.

The final step to assembling and topping Chef John’s delicious **Pavlova** involves carefully combining the perfect ingredients to create a visually stunning dessert.

Once the pavlova has cooled completely, it’s time to add the toppings. This is where you get to be creative with your favorite fruits and flavors. For this recipe, we’ll focus on the classic combination of fresh strawberries, blueberries, and whipped cream.

Begin by gently arranging sliced _strawberries_ in a pattern around the top of the pavlova. You can use a single layer or create a multi-tiered design depending on your preference.

Add some blueberries to the mix, scattering them randomly throughout the strawberry arrangement. This will add natural sweetness and a pop of color to your dessert.

For an extra-rich topping, whip heavy _cream_ until it forms stiff peaks. You can also add a bit of sugar or vanilla extract to taste if desired.

Finally, spread the whipped cream over the top of the pavlova, creating a smooth and even layer. Be careful not to overload the dessert with too much cream – you want to maintain a balance between the toppings and the meringue base.

With your pavlova now fully assembled and topped, it’s time to serve and enjoy this delicious dessert! Slice into wedges or individual portions and garnish with additional fresh fruit if desired. Your Chef John’s Pavlova with Strawberries is ready to be devoured!

Fresh strawberries, whipped cream, and other toppings can be arranged on top of cooled pavlova base.

To assemble this delicious Pavlova, start by arranging a layer of fresh strawberries on top of the cooled pavlova base. You can slice them thinly or leave them whole, depending on their size and your personal preference.

Next, add a dollop of whipped cream on top of the strawberries. This will not only add sweetness but also provide a creamy contrast to the crunchy meringue base. You can use store-bought whipped cream or make your own using heavy cream and sugar.

Now it’s time to get creative with other toppings! Some popular options include:

• Mixed berries, such as blueberries, raspberries, and blackberries, which add a burst of flavor and color to the dish
• Caramel sauce, which provides a rich and indulgent touch to the pavlova
• Toasted coconut flakes, which add a satisfying crunch and tropical flavor
• Chocolate shavings, which provide a sweet and decadent contrast to the meringue base

Feel free to choose one or multiple toppings, depending on your taste preferences. You can also use fresh fruit like kiwi, mango, or pineapple to add more color and flavor to the dish.

Once you’ve arranged your toppings of choice, serve the pavlova immediately and enjoy the ooohs and ahhhs from your guests!