Daybreak Delights: Strawberry Pavlova

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Chef David Bondarchuck from Scratch Catering Services shows us how to make Strawberry Pavlova.


What you Need

6 Large Egg Whites

1 &1/2 Granulated Sugar

1 Vanilla Bean Scrapped

2 teaspoons Corn Starch


Whipped Cream-Scratch-made


1 pound Fresh Strawberries, green tops removed and sliced in half or smaller depending on original size of strawberries

1/2 cup granulated sugar



What to Do

Over a ban Marie, combine egg whites, and 1 & 1/2 cups of sugar, in a bowl over simmering water, whisk until sugar is dissolved, remove pot from atop simmering water, then place in a electric mixer, and whip until stiff. Add Corn Starch, and scrapped vanilla bean, and continue to whip the mixture.


Remove from mixer, and place meringue into a piping bag fitted with a large round tip.


Pipe the meringue on parchment lined baking sheet, in a circular pattern. leaving no holes or gaps. (Pipe the Meringue in a 9-10 inch circle)


Bake at 300 degrees for 1 hour and allow to cool.


Meanwhile: In a separate bowl, toss strawberries with sugar and allow to sit, natural juices will form and sugar will dissolve.


In a bowl: whip 3 cups of Heavy Cream, 2 cups of powdered sugar, and a scrapped vanilla bean. whip until soft peaks form.


To assemble, Place baked meringue atop a cake stand, top with whipped cream, and then add strawberries, dust with powdered sugar if desired and serve immediately. Enjoy!


Most Read

Top Stories

More Home Page Top Stories