Strawberry Pavlova with orange maple caramel
45
150
8
No
Ingredients
For the meringue:
- 4 egg whites
- 250 ml (1 cup) of sugar
- 15 ml (1 tablespoon) of lemon zest
- 5 ml (1 teaspoon) of white wine vinegar
- 15 ml (1 tablespoon) of cornstarch
For the orange caramel:
- 180 ml (3/4 cup) of maple syrup
- 80 ml (1/3 cup) of orange juice
- 15 ml (1 tablespoon) of orange zest
For the strawberry garnishing:
- 375 ml (1 1/2 cup) of 35% whip cream
- 30 ml (2 tablespoons) of icing sugar
- 2 to 3 drops of vanilla
- 1 container of strawberries of 450 g, sliced in two
Preparation
Side-by-side mode
For the meringue:
- Preheat the oven to 250°F (120°C).
- With an electric mixer, whisk the egg whites on high speed until firm peaks form.
- While whisking at low speed, gradually add the sugar, zest, vinegar, and cornstarch. Mix for a few seconds.
- Spread the meringue into a 25 cm (10 inches) circle on a baking sheet lined with parchment paper. Dig the meringue center lightly. Oven bake for 2 hours and 30 minutes. Remove from the oven and cool down.
For the orange caramel:
- In a casserole, heat the maple syrup over medium heat until it reaches 240ºF (115ºC) on a candy thermometer. Add juice and zest. Remove from heat and cool down.
For the strawberry garnishing:
- With an electric mixer, whip cream at high speed until firm peaks form. Add icing sugar and vanilla. Cover and set aside in a cool place.
- In a bowl, mix strawberries with a third of the orange caramel.
- When serving, garnish the meringue with whipped cream and strawberries. Coat with orange caramel left.
Chef’s note
Created in honour of the Russian dancer Anna Pavlova, this true party dessert is made of crispy meringue with a melting heart, garnished with whipped cream and fruit. When spreading the meringue, take care to lightly dig its center to form a nest that will be filled with whipped cream and fruit.
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