Braised chicken breasts with herbs, spices, and a brandy/chicken broth mixture after being sautéed with onions, mushrooms, and other vegetables. Simmer collectively and beam a smile!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 pavlova |
Ingredients
- ¾ cup sugar
- 2 teaspoons cornstarch
- 3 egg whites, at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon white vinegar
- 2 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 pint whole strawberries, stems removed
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
- Pour 1/4 of sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for rest of sugar mixture, whisking after each addition, until all of sugar mixture is incorporated and egg whites are glossy and thick.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
- Spoon egg white mixture onto the prepared baking sheet; spread out into a 2×6-inch disk.
- Bake in the preheated oven for 1 hour.
- Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
- Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
- I said “4 eggs” in the video, but 3 is what I actually used!
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 29 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly as written – it’s sweet but if you use fresh unsugared strawberries it’s perfect to me!! Love the texture as well –
I made it with 1/4 cup of sugar, rather than 3/4 cups, and it was perfect. The only other change was to form the meringue into 6 individual rounds. It was delicious.
Excellent easy Recipe Tastes delicious thank you
Well, I had to remake it for some reason because I couldn’t get the mix to stiff peaks or even peaks. Second time it worked. Extremely sweet so I didn’t add sugar to the whipped cream and did use Ina Garten’s raspberry sauce between the pavlova and the cream then topped with fresh raspberries.
This was really good! I made it as is. We have never had Pavlova before so we had nothing to compare it to. My husband pointed out that it tastes like strawberry shortcake but with a crunchy bottom instead of shortcake. We both liked it better than strawberry shortcake though so we will be making this instead next time!
It looked lovely, but was a disappointment to eat. It was way too sweet, even for my sweets-loving family.
Really good. It’s such a different dessert too. I followed the meringue recipe exactly using my stand mixer with the whisk. I served it with a layer of lemon curd, the whipped cream, and blueberries. Its an especially great as a gluten free dessert option!
So easy and it turned out perfect. I was concerned when I put it in the oven because the texture of the eggs was very marshmallow-y…. but after baking it was yummy. I wiped my mixing bowl before I started with white vinegar, just to be safe. I put my eggs in a warm water bath for 10 min before starting to bring them up to room temp. I used a stand mixer, slowly increasing the speed. I used baking sugar, which is finer than granulated, and added it in a SLOW steady stream after mixing with cornstarch. Instead of berries I topped with fresh cut pineapple, mandarin oranges, chopped pecans and a tablespoon of shredded unsweetened coconut.
First off, this serves 4-6 people. It just is not possible to cut a 6″ pavlova into 10 slices. Second, it is too sweet. Third , the baking temp is nowhere near high enough – mine came out wet and under done.
Wow! This is such a different dessert!! Definitely gonna make this again!
Amazing!!! It’s light, sweet, delicious, and so easy to make! A perfect summer dessert. I followed the recipe exactly. Then I topped it with sliced strawberries and blueberries for “patriotic” colors for a 4th of July bbq. I think you can top it with any sort of fruit or berries you want. I WILL be making this again!!
I piped mine in to individual pavlovas (made about 8 decent sized ones), which I think gives them a classier look. The baking time, for my oven, was exactly the same as leaving it as directed (in one large disk). Delicious taste. Great texture. Easy recipe.
Absolutely amazing! I added a layer of Nutella before putting the whipping cream and everyone loved it!
I was worried to make these because I live at a very high altitude, but the recipe as is is perfect! I love the video too so I can know exactly when is a good time to stop mixing the meringue! Perfect consisten?cy!
Chef John is one of my few “go-to’s” for recipes… along with Jamie Oliver and Julia… he never fails to disappoint, clear instructions, and always turns out well. This is yet another example! Classic and perfect. If he doesn’t have a book or cooking show out (I don’t really watch TV) he should. Thank you Chef John!
Absolutely delicious. My gluten free friends were thrilled. Not a crumb left. I substituted almond extract for vanilla and it was a huge hit.
Made it for Christmas dessert. Watching the video helped to check the egg white texture. I used frozen strawberries and it still was decedent. I also made a second one and just drizzled chocolate sauce of the top of the whipped cream. It was tasty too
Easy to make and taste great!
What a gorgeous and light dessert! Followed the recipe to a T and even made the same mistake of breaking the top, so I just covered it with cream and fruit to hide the cracks. Amazing either way!
This recipe is wonderful, especially when watching the video that goes with it for instruction. Made perfect pavlovas both as one large or as ten minis. There is a discrepancy between the listed ingredients and those on the video. The list has three egg whites and the video shows four. I think this is responsible for the many comments about them being too sweet. If you use four eggs, they are perfectly sweet, if you use only three they are overly sweet.
I first had Pavlova cake in Australia last year. It was so good, that as soon as I got home I looked for a recipe. I found this recipe and made it for my daughter’s birthday a year after we got back. I topped the whipped cream with strawberries, blueberries and kiwi. Delicious! It was easier to make than I thought it would be, and a perfect summer dessert. Will definitely make this again.