Name: Wood Stove Kitchen Easter Pavlova Recipe
Yield: 8
Ingredients: 1 lb strawberries, quartered; 2 tbsp Wood Stove Kitchen Vanilla Sugar; fresh basil; 1 cup heavy cream; 2 tbsp greek yogurt; 1 tsp vanilla; 2/3 cup egg whites, around 5-6 eggs; 1 ¼ cup bakers sugar; 2 ¼ tsp cornstarch; 1 tsp white vinegar; 2 tsp vanilla

Wood Stove Kitchen Easter Pavlova Recipe

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Servings

Author:

Genna Marks for Wood Stove Kitchen

A stunning Easter dessert that is a classic fan favorite!

Image of Wood Stove Kitchen Easter Pavlova Recipe

Ingredients

Strawberry Topping

1 lb strawberries, quartered
2 tbsp Wood Stove Kitchen Vanilla Sugar
fresh basil

Whipped Cream Topping

1 cup heavy cream
2 tbsp greek yogurt
1 tsp vanilla

Pavlova Base

2/3 cup egg whites, around 5-6 eggs
1 ¼ cup bakers sugar
2 ¼ tsp cornstarch
1 tsp white vinegar
2 tsp vanilla

Directions

Strawberry Topping

Combine both ingredients in a bowl and let them macerate.
Garnish the finished Pavlova with the fresh basil, whipped cream and strawberries.

Whipped Cream Topping

Combine ingredients and whip until fluffy. This is purposely not sweetened to help balance the sweetness level of the dessert, the yogurt is optional but provides some nice tanginess.

Pavlova Base

Preheat oven to 325 degrees fahrenheit
Separate your eggs to get the egg whites, please do not use store bought egg whites out of the carton, it will not work.
Place them in a stand mixer over medium high speed and beat until soft peaks form.
Once the soft peaks have formed, while the mixer is on, gradually add the sugar. I add one tablespoon at a time, the mixer is still on a medium high speed.
After the sugar has been added, continue to beat the egg whites until they are glossy and not grainy to the touch. This takes about 8-10 minutes. You should be able to scrape some of the mixture with a spatula and turn it upside down and it does not move.
Using a spatula, add in cornstarch, vanilla, and vinegar and mix until just combined. This helps stabilize the egg whites.
Add a tiny mixture to each corner of your baking sheet and top with parchment paper, this will keep it from rolling up while you’re shaping your pavlovas. You can pipe them out with a pastry piping bag or just evenly dollop some on and shape with a spoon. This will make around 8 individual pavlovas.
Put the pavlovas in the oven and immediately turn the heat down to 225 degrees fahrenheit. Bake for an hour and a half. You’ll know they are done if they are no longer sticky to the touch. Turn the oven off and let them cool in the oven for 30 minutes.
Top with whipped cream and berries. Enjoy!