Whip Up a Pavlova for a Strawberry Sensation

It’s strawberry season, and for me, that conjures up my favorite strawberry dessert: Strawberry Pavlova, an airy and elegant dessert that is deceptively easy to make.

My introduction to Pavlova was happenstance. While living in Cambridge in the late 1970s, I decided to try a casual Australian restaurant diagonally across the street from my apartment. Their signature Pavlova dessert enticed me with a sweet meringue topped with fresh seasonal fruit and whipped cream. I was an immediate convert. Now I make Pavlovas in my own kitchen.

The key to any successful Pavlova is the inclusion of cornstarch with the whipped egg whites. Baking it low and slow results in a light, crusty outside and a marshmallow-like interior. You can whip up the egg whites and have it in the oven within 10 minutes. For topping, whip your own cream or just use the store-bought variety.

Sweetness and light

When you come home after an afternoon of strawberry picking or a stop at the farmer’s market, it’s easy to default to the traditional New England strawberry shortcake. But I’d venture to say that a Pavlova is a lot easier to put together, and is the perfect light dessert, especially on a hot summer night. Rather than absorbing the strawberry juices as a biscuit or shortcake does, the meringue crust has its own flavor and texture all its own. The jewel-like strawberries tucked between the puffy white meringue and clouds of whipped cream make for a gorgeous presentation. Another beautiful thing? It is easily transportable if you’re invited for dinner with friends. Pack up the three elements separately and assemble in their kitchen right before serving.

If you aren’t sure what to do with the leftover egg yolks, try your hand at making lemon curd to serve with the Pavlova or use it for dessert on another day. Or just throw them together with a few whole eggs for scrambled eggs or an omelet in the morning.

The Pavlova is championed by both Australia and New Zealand, which both claim credit for creating this taste sensation. The Aussies will tell you that the dessert was named for the famed Russian ballerina Anna Pavlova, and that it was created as a tea dessert for the Hotel Esplanade in Perth. The story goes that one of the hotel staff remarked that “it’s as light as Pavlova.”

Strawberry side notes

Of course, there are countless ways to use strawberries. Besides pies and cakes, there are shakes, smoothies, coolers, ice cream, sherbet, and slushes. My own physician just posted her recipe for chocolate-covered strawberries on her medical practice website! And take a look at this recipe for Grilled Chicken with Strawberry Vinaigrette and Caramelized Almonds.

How about you? Do you have some special meals with strawberries that you’d like to share? It’s the season.