Strawberry Basil Pavlova

Prepare to embark on a culinary adventure with a sensational dessert that combines the elegance of pavlova with the refreshing twist of strawberry basil compote. This exquisite Strawberry Basil Pavlova recipe will enchant your taste buds with its delicate meringue, soft whipped cream, and a vibrant strawberry basil compote that adds a delightful burst of flavors. Get ready to impress your friends and family with this stunning dessert that is as beautiful to look at as it is delicious to devour.

Ingredients and Preparation

To create this stunning pavlova, you'll need a handful of key ingredients. For the meringue, gather egg whites, sugar, lemon juices, and vanilla extract. Whip the egg whites until stiff peaks form, gradually adding sugar and cream of tartar for stability. Fold in vanilla extract to enhance the flavor. Shape the meringue into a nest-like structure on a baking sheet and bake until crispy on the outside and marshmallow-like on the inside.

Creating the Strawberry Basil Compote

The star of this pavlova is the sensational strawberry basil compote. In a saucepan, combine fresh strawberries, sweetener (I used honey), lemon juice, and a handful of torn basil leaves. Simmer the mixture until the strawberries soften and release their juices. The aroma of basil will infuse the compote, creating a unique and memorable flavor profile. Allow the compote to cool before generously spooning it into the center of the pavlova.

Assembling and Serving

Once the pavlova has cooled, carefully transfer it to a serving platter. Fill the center with a velvety layer of whipped cream, and then generously spoon the strawberry basil compote on top. Garnish with fresh basil leaves and a few additional sliced strawberries for an extra touch of beauty. Slice and serve this masterpiece to your guests, and watch as their eyes light up at the sight of this stunning pavlova. Prepare to indulge in a symphony of flavors that harmoniously combine the sweetness of meringue, the creaminess of whipped cream, and the delightful tang of strawberry basil compote.

Strawberry Basil Pavlova

Ingredients:

For the meringue

• 4 egg whites
• 1/2 cup caster sugar
• 1 tsp lemon juices
• 1 tsp cornflour
• 1 tsp vanilla paste

For the strawberry basil compote

• 1 cup Strawberries, hulled and halved
• 1/2 cup sweetener
• 1 tbsp lemon juices
• Handful of basil leaves

For the topping

• 5-10 medium Strawberries, hulled and halved
• 1/3 cup of strawberry basil compote, stalks removed
• 1 tbsp icing sugar
• 1 cup heavy cream

Directions:

• Heat oven to 300F.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• In a saucepan, combine fresh strawberries, sweetener (I used honey), lemon juice, and a handful of torn basil leaves. Simmer the mixture until the strawberries soften and release their juices. Allow the compote to cool.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in caster sugar, 1 tbsp at a time, until the meringue looks glossy.
  Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla paste. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

• 4 egg whites
• 1/2 cup caster sugar
• 1 tsp lemon juices
• 1 tsp cornflour
• 1 tsp vanilla paste

• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• Whip 1 cup double cream with the remaining 1 tbsp icing sugar.
• When the meringue is cool, fill the center with a whipped cream, and then generously spoon the strawberry basil compote on top.  Garnish with fresh basil leaves and a few additional sliced strawberries

Achieving the perfect pavlova requires some attention to detail. To ensure success, here are a few essential tips and tricks.

1. Firstly, make sure your mixing bowl and beaters are completely clean and free from any traces of grease. Any residual fat can hinder the egg whites from reaching their fullest volume. Try wipe the bowl with lemon juice or vinegar. Additionally, when adding sugar to the egg whites, do so gradually, allowing it to fully incorporate before adding more. This will result in a stable and glossy meringue.
2. To prevent your pavlova from cracking, try reducing the oven temperature slightly and baking it for a longer duration.
3. Lastly, when it comes to assembling the pavlova, make sure to wait until just before serving to add the whipped cream and compote. This will help maintain the crispness of the meringue and prevent it from becoming too soft. By following these tips and tricks, you'll be well on your way to creating a pavlova masterpiece that will leave everyone in awe.