This dessert was first created in the 1920’s to honor the gracefulness of Russian prima ballerina and choreographer, Anna Matveyevna Pavlova, one of the most celebrated and influential ballet dancers of her time.
The velvety, cloud-like mascarpone Chantilly creme is a surprise of contrasting textures of the meringue and sweetness of the strawberries, creating the perfect sensory experience of a Pavlova.
We had the joy of learning to make the simple and delightful dessert this past spring in France with Chef Brunet Frères and we’re thrilled to share it with you today. Happy weekend!
Strawberry Pavlova with Mascarpone French Chantilly Creme and Mint
Recipe by Susan Silverberg | Adapted from Chef Brunet Frères
Mini Pavlova Meringue Shells
10 Store-bought Meringue Shells
OR follow this homemade meringue recipe…
4 Egg Whites (no yolk at all)
Pinch of Salt
3/4 Tsp White Vinegar or Apple Cider Vinegar
1 Cup Superfine Sugar (aka Castors or Baker’s Sugar) *see note
1 Tbsp Cornstarch
1/2 Tsp Pure Vanilla Extract
Baking Sheet
Parchment Paper
Stand or Hand Electric Mixer
Preheat oven to 240F. Separate egg whites from egg yolks making sure no egg yolk is in the white. Save the yolks for another use. Let the egg whites come to room temperature, about 30 minutes.
Add eggs to mixing bowl of electric mixer and start beating on low, increasing to medium speed until frothy and soft peaks form. Add the vinegar and continue beating until incorporated, then the sifted cornstarch. Now, begin adding the fine sugar (about 1 tablespoon at a time) while on medium speed until stiff, shiny peaks form. Scrap down the sides and add the vanilla extract and mix again.
The test for doneness is to rub it between your fingers. If you still feel the sugar between your fingers, beat a little more until smooth. Peaks should stand alone.
To form the meringue, use two spoons to create 3” wide mounds on a parchment-lined sheet pan at least 2’ apart. Make a slight well in the center to cradle the fruit for later.
Place sheet pan in the lower third of the preheated oven. Bake for about 1 1/2 hours until pale and crisp. Keep door closed. These are “baking” to essentially dry out. The insides will be soft, and the outside will be hard. Turn off oven and let them sit until they cool completely. They should lift off the parchment paper when done.
Covered and store for several days at room temperature.
Strawberries
2-3 Cups of rinsed, hulled and sliced strawberries
2 Tbsp sugar
Combine and gently toss strawberries with sugar. Let stand at least 30 minutes to “macerate” or marinate.
Mascarpone Creme Chantilly
Yields approx 3 cups
1 Cup Heavy Whipping Cream
3/4 Cup Mascarpone Cheese
1/2 Tsp Quality Vanilla Extract
1 Tbsp Sugar
2 Tsp Fresh Mint Leaves, chopped and divided into two portions
Optional Garnish – Sifted Powdered Sugar
Whip heavy cream, mascarpone, vanilla and sugar together with a hand or stand mixer until it forms peaks of whipped cream. Can be covered and chilled up to two days. Stir in the fresh mint before serving.
Assembling the Pavlova
Place a meringue cookie on each plate. Between two large spoons, create an oval shape with the whipped cream (known as a Quenelle) and place on top of the meringue. Top with the strawberries, a pinch of chopped mint and a kiss of sifted powdered sugar.
As seen in Flutter Magazine, Issue No. 17
Photography: Taylor & Porter | Film Processing: Richard Photo Lab | Provence Farmhouse: Domaine Clos Saint Esteve | Provence Chef: Brunet Frères | Recipe Adaptation: Susan Silverberg | #HEARTSAFLUTTERTOUR
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