Experience the ethereal delight of these Individual Strawberry Pavlovas, a dessert that combines crisp, airy meringue with a luscious strawberry confit and a velvety vanilla chantilly cream. Each component of the pavlova plays a critical role: the meringue provides a light, crunchy base that contrasts beautifully with the soft, sweet strawberries and the rich, creamy topping. This dessert is not only a treat for the palate but also a feast for the eyes, with its layers of textures and colors topped with fresh strawberries.
Why You’ll Love This: These individual pavlovas are a perfect blend of sweetness and texture. The meringue, with its crispy exterior and marshmallow-like interior, offers a delightful contrast to the creamy vanilla chantilly and the tangy strawberry confit. This recipe is ideal for those who appreciate a dessert that’s as visually appealing as it is delicious. Additionally, the individual servings make this an excellent choice for personalized desserts at parties or dinners.
Perfect Occasion: Individual Strawberry Pavlovas are perfect for elegant dinner parties, bridal showers, or any special occasion where you want to impress your guests. They are particularly fitting for spring and summer events when strawberries are in peak season. These pavlovas can be prepared ahead of time, making them a convenient option for hosts who want to enjoy their party without last-minute prep.
Decoration Tips: To enhance the visual appeal of these pavlovas, arrange sliced fresh strawberries artistically on top of the chantilly cream. You can also add a few mint leaves for a pop of color and a fresh flavor contrast. For a more decadent touch, drizzle a little strawberry sauce or a dusting of powdered sugar over the top just before serving.
- Ingredients for the meringue:
- 90 grams of egg whites
- 90 grams of sugar
- 90 grams of powdered sugar
- Ingredients for the strawberry confit:
- About 10 strawberries, chopped into small pieces
- 1 teaspoon of sugar
- Ingredients for the vanilla chantilly:
- 150 ml of full-fat cold cream
- 100 grams of cold mascarpone
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract or the seeds from one vanilla pod
- Fresh strawberries for decoration
- Preparation:
- Meringue: In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Sift in the powdered sugar and gently fold until the mixture is glossy and firm. Spoon the meringue into circles on a parchment-lined baking tray. Bake at 90 degrees Celsius (194 Fahrenheit) for 1.5 hours. Turn off the oven and let the meringues cool inside with the door slightly ajar.
- Strawberry confit: Combine the chopped strawberries with sugar in a small saucepan. Cook over low heat until the strawberries are soft and the mixture has thickened. Allow to cool completely.
- Vanilla chantilly: In a bowl, whisk the cold cream, mascarpone, powdered sugar, and vanilla until it forms soft peaks. Be careful not to overbeat.
- Assembly:
- Place each meringue on a plate. Top with a spoonful of strawberry confit and a generous dollop of vanilla chantilly.
- Decorate with fresh strawberry slices and serve immediately.
Enjoy!
