Go Back

North Fork berry and basil Pavlova

Serves 6 people

Ingredients

Meringue

  • 4 egg whites, room temperature
  • pinch of salt
  • 1 1/4 cups superfine sugar
  • 1 tsp cream of tartar
  • 1 tsp cornstarch
  • 3 tsp white-wine vinegar

Whipped Cream

  • 1 cup heavy whipping cream, cold
  • 2 1/2 tbsp confectioner's sugar
  • 1/2 tsp vanilla extract

Fruit Topping

  • 2 cups washed and hulled berries (can be a varietyof in season berries)
  • 1 handful of baby basil leaves
  • Fabbri Wild Strawberry Sauce (optional; available online or at specialty stores)

Directions

One day in advance

  • Preheat oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper. 
  • In a bowl with an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until peaks begin to form; gradually beat in sugar and cream of tartar. Meringue should be stiff and shiny. Add cornstarch and white wine vinegar and mix gently to incorporate. 
  • Spoon onto parchment, creating an 8-to-9-inch circle shape or disc. Build the sides higher than the middle and smooth out sides with a knife. 
  • Place in oven, and immediately reduce heat to 180 degrees. Bake 1.5 hours. Turn off heat and allow the meringue to cool completely in oven overnight. It will be crisp on the outside and soft on the inside. 

Day of

  • Prepare the whipped cream: Place the mixing bowl in the freezer for 15 minutes. 
  • Whip the cream using a hand mixer or whisk. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Be careful not to over-beat. 
  • When ready to serve, carefully peel off the parchment and place the meringue on a platter or cake stand. Spoon the fresh whipped cream into the middle of the meringue disk. Top with berries and basil. 
  • For additional color and flavor, you can drizzle and splatter the top of the Pavlova with Fabbri Wild Strawberry Sauce — or homemade strawberry sauce, of course! 
Print Recipe