Strawberry Fields Forever (Al Dente)
Crisp-chewy Italian pavlova nests layered with whipped cream, diced strawberries, and chocolate chips
30 minutes
Serves 4
DessertItalianGluten-freeNut-free
Herb's take
If Italy had a secret pavlova society, they’d serve these. We’re taking the classic Aussie meringue and giving it an Italian accent, think elegant towers, crisp outsides, and a creamy, fruity, chocolate-studded interior.
Equipment needed
- electric mixer
- kitchen torch
Ingredients
Yield
4
Instructions
- 01Preheat oven to 300°F. Line a baking sheet with parchment paper.
- 02In a very clean mixing bowl, whisk egg whites with an electric mixer until soft peaks form.
- 03Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy stiff peaks form and you can’t feel any sugar grains when you rub a bit of meringue between your fingers.
- 04Sprinkle in cornstarch, vinegar, and vanilla extract. Fold gently to combine, don’t deflate all that precious air.
- 05Spoon or pipe eight equal mounds (about 3 inches wide) onto the prepared baking sheet. Use the back of a spoon to create a shallow well in each for filling later.
- 06Bake for 22 to 25 minutes until set and just beginning to turn pale gold at the edges. Turn off the oven, crack the door, and let pavlovas cool inside for 10 minutes.
- 07While pavlovas cool, whip heavy cream and powdered sugar together until medium peaks form. Don’t over-whip or you’ll make butter.
- 08Fold diced strawberries and chocolate chips into the whipped cream gently.
- 09To assemble, place one pavlova nest on a plate, fill its well with a heaping spoonful of the strawberry-chocolate chip cream, top with another pavlova, and repeat to create two layers per serving.
- 10Using a small kitchen torch, lightly toast the tower exteriors for a crisp, golden finish. Serve immediately.
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