Strawberry Pavlova with Greek Yogurt


strawberry pavlova pavlova meringue shell  

The Pavlova was received with ohhhs and ahhhs. It really is a pretty presentation, at least until you cut into it and/or scoop it. Then it’s a mixed pile on the plate. Still a delicious sweet and tangy pile, but a pile nonetheless. I suppose it’s not really the best term to use when describing a dessert since pile elicits all sorts of things, but I’m going to stick with it. The piles of mixed fluffy meringue combined with the sweetened greek yogurt and whipping cream and macerated strawberries were an amazing combination. Not too sweet, and light and fluffy. I will definitely be making it again.


Strawberry Pavlova with Greek Yogurt
Serves 6
Don't be daunted by the components of this dish. The meringue comes together very quickly, it just needs the time to bake. The whipped greek yogurt and the strawberry sauce couldn't be easier, but do be sure to strain your greek yogurt the night before.
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  1. Meringue Bowl, Baked
  2. Whipped Greek Yogurt
  3. Strawberry Sauce
  1. ¼ vanilla bean
  2. 4 ¾ ounces superfine sugar
  3. 2 ½ teaspoons cornstarch
  4. 3 ounces egg whites, room temperature
  5. pinch kosher salt
  6. 1 teaspoon white wine vinegar
Whipped Greek Yogurt
  1. 1 cup heavy cream
  2. 1 cup Greek (strained) yogurt, full fat (strained in cheese cloth over night)
  3. 1 tablespoon sugar
Strawberry Sauce
  1. 4 cups chopped strawberries
  2. 1 teaspoon sugar
For the Meringue Bowl
  1. Place a rack in the middle of the oven and preheat oven to 250˚ (225˚ convection). Line a large baking sheet with parchment paper.
  2. Scrape the vanilla bean seeds from the vanilla bean. In a small bowl, rub the vanilla bean seeds into the sugar and stir in the cornstarch. Sift to remove clumps.
  3. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and salt – starting on low, increase the speed incrementally to medium speed until the egg whites turn opaque and white.
  4. Increase speed to medium-high and slowly and gradually sprinkle in the sugar-cornstarch mixture. After a few minutes, add in the vinegar. Increase the speed to high and whip until the meringue is glossy and stiff, about 5 minutes.
  5. Spoon the meringue into a mound on the parchment lined baking sheet. With the back of a spoon or rubber spatula, create a bowl in the middle of the mound for holding the filling once the meringue is baked. Make the bowl about the size of a pie – approximately 9 inches across or so – and leave at least ¼ inch deep meringue in the center (the “bottom” of the bowl). You can leave the edges wavy, or smooth them – whatever you prefer. I think the waviness looks lovely and cloudlike.
  6. Place the baking sheet in the oven. Bake for 70-80 minutes at 250˚ until the meringue is crisp and dry to the touch on the outside. The interior should have a marshmallow-like consistency. Check on the meringue at least once during baking time. If it appears to be taking on color or cracking, reduce the temperature by 25˚ and rotate the pan.
  7. Once baked, gently lift the meringue from the baking sheet and cool on a wire rack.
  8. *Alternatively, when the meringue is almost done, turn off the oven and leave the meringue in the oven to cool down slowly.
For the Whipped Greek Yogurt
  1. Whip together heavy cream, strained greek yogurt and sugar in stand mixer or with hand mixer until you have medium-stiff peaks.
For the Strawberry Sauce
  1. Chop strawberries, mix in bowl with sugar and allow to sit for 10 minutes to macerate. Add additional sugar if needed, to taste.
  1. Spread Whipped Greek Yogurt over cooled meringue leaving the lip of the meringue bowl exposed around edge. Pile the strawberries and sauce in the middle, on top of the greek yogurt, and spread out towards the edge. Serve immediately - present to your dessert guests for ohhs and ahhs, then “cut” into wedges (I used a large serving spoon) and serve on individual plates.
Adapted from Brandi Henderson - The Pantry at Delancey
Adapted from Brandi Henderson - The Pantry at Delancey
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