This summer dessert is composed of a French meringue base filled with a strawberry cream Chantilly and topped with fresh strawberries.
When I go back to Argentina for the holidays, this is the cake I make the most often. A crowd pleaser and such an easy treat to make. Pavlova is the perfect way to put those egg whites you do not want to throw away to good use. It is also gluten free in case you have friends and family members that cannot eat gluten. It is the perfect summer dessert and one of the best gluten free desserts out there!
Pavlova is a meringue-based dessert that was created in Australia and New Zealand in honour of the ballet dancer Anna Pavlova. It has a crunchy exterior and a soft/marshmallow interior and it is usually topped with whipped cream and fresh fruit.
For this strawberry Pavlova recipe, I used:
Funny story when I went to pastry school, we had no stand mixers in the practical room, we had to make everything by hand, from French buttercream, to bread, to croissants, to meringue.
The answer is yes! You can make French meringue either by hand or using a hand or stand mixer. Either way it works! So, if you do not have a mixer don't be discouraged, you can still make this yummy dessert. It will take a little longer, and your arm will be a little sore :).
You need whipping cream, powdered sugar, and vanilla bean. The most important thing to remember is the ratio of sugar to cream:
Some tips for success:
These are all the tricks necessary to make Chantilly cream recipe!
To make this strawberry pavlova recipe you need to prepare 3 key components:
Once they are ready you can proceed to assembly the cake:
A note: to give strawberries some shine you can toss them with one teaspoon of powdered sugar!
You can make a mini pavlova version of this dessert too. This recipe makes 6/8 mini individual pavlovas.
You can also add a layer of dulce de leche underneath the Chantilly cream if you want to try it the Argentine way 😊.
You can replace the strawberries by any other fresh fruit you choose: raspberries, blueberries, mango. This list goes on!
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