Strawberry, Basil, and Balsamic Pavlova
I don’t know about you, but sweets and pastries were an important part of my childhood. I spent many a summer with my grandmother learning how to make our family’s favorites, one of which is strawberry pavlova.
A popular dessert in Australia and New Zealand, pavlova is full of texture thanks to its primary component of egg whites. From chewy-crisp on top to the soft, marshmallow-like interior, pavlova is a classic treat with ingredients you can grow in your iHarvest®. In fact, our system can ensure you always have ripe, juicy strawberries and fresh basil to create a perfect dish every time.
Note that you can also experiment with this pavlova recipe by adding in different fruits and herbs!
Prep Time: approx. 20 Minutes. Cook Time: approx. 5 Hours and 30 Minutes. Ready in: approx. 5 Hours and 50 Minutes.
Makes 15 servings.
- 1 ½ tablespoons tapioca starch
- 8 large egg whites, at room temperature
- 1 ¾ cups plus 1 Tbsp. superfine sugar, divided
- ½ teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 3 cups fresh strawberries, quartered and hulled
- ¼ cup torn or fresh basil
- 1 ¾ cups heavy cream
- 3 tablespoons red or white balsamic vinegar
The first thing you should do is set your oven to preheat at 250°F. While the oven is heating up, use parchment paper to line the rimmed baking sheet.
Now take 1 ¾ cups of sugar and whisk it together with the tapioca in a small bowl.
In a separate bowl, beat the lemon juice, salt, and egg whites together. I use a stand mixture to make the process easy, but can also use an electric handheld mixer. Use medium speed for approx. one to two minutes. Once you see the mixture turn frothy, you can increase speed to high and incorporate the sugar mixture, beating for about ten minutes (until glossy, stiff peaks form).
Spread the meringue mixture onto the lined baking sheet evenly in a 13x10-inch rectangle and, assuming the oven has finished preheating, bake for about two hours and 30 minutes until it is firm and set. Turn the oven off and leave the meringue in the oven to cool for approx. three hours.
Combine vinegar, basil, and strawberries in a bowl and let the mixture stand for 30 minutes.
Beat together remaining one tablespoon of sugar and cream using an electric mixer at high speed until you see soft peaks forming. Spread the whipped cream over the meringue and top with the strawberry mixture.
You’re ready to eat! Serve the dish immediately for optimal freshness.
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