Tuesday, March 18, 2008

Strawberry Pavlova

I created this luscious little ditty on a whim. We had guests coming, and I hadn't prepared like I was supposed to. I had some leftover meringue cookies and strawberries around, so naturally I thought of a Pavlova. Alas, no whipped cream to complete this classic dessert, so I used yogurt. It turned out delightful, and no one was the wiser!

Strawberry Pavlova

1 pint yogurt (vanilla, plain, strawberry...whatever you like)
2 Cups Strawberries, Sliced and macerated in sugar

About 35-40 Meringue Cookies (I happened to have some from the store, please don't slap my hand!)

If you would like to make your own meringues, please see the recipe below.

For the strawberries, sprinkle a good handful of sugar over them, gently coat all of the slices using a spoon and let sit for about 20 minutes until good and syrupy. Then simply pour the yogurt into the bottom of a decorative serving dish, top with the meringues, leaving a 'hole' in the center, and pile high as many berries as you can fit into the center. If you have some around, you are welcome to garnish it with some mint if you please. Also, some lemon zest would be lovely sprinkled on top.

This also works very nicely as individual desserts. Just make it as above, but in a fancy glass- say a martini glass.


Meringue Cookies
2 egg whites
1/2 C. white sugar
Splash of vanilla

Preheat oven to 200 f.
Using a whisk attachment, whip all ingredients until meringue reaches stiff peak. Pipe using a star tip onto a parchment lined tray and bake for an hour. Turn off oven and let cookies sit in oven for another 45 min to 1 hr. When the cookies are firm and crispy, they are ready to go!! Sometimes they will take longer to bake depending on the weather.

Cooks note: If it is humid outside, you will not be as successful in making meringues. Meringues like dry climates. Make these on a warm, dry day! Also try dipping them in chocolate...so decadent!

2 comments:

Simply...Gluten-free said...

This looks really delightful! Wecome to the world of gluten free. It can be challenging but rewarding as well.

Alex said...

Im going to make this for my food tech class,I chose gluten free cause most of my family are, this recipe saved me from having to make spinach and coconut rice :P thankyou!!!

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