• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Individual Strawberry Pavlova

April 10, 2013 By Lokness 16 Comments

666B5699

Continue with the strawberry theme this week! I have some leftover roasted strawberry puree and strawberries from the Roasted Strawberry and Buttermilk Ice Cream, so I thought what I can do. And yes, pavlova is the winner. I first learned about pavlova from watching Barefoot Contessa on Food Network. Ina made a beautiful mixed berry pavlova. I have been wanting to try it, and finally I did. I made individual ones, so it is easier to serve and Bryan and I do not have to eat the 7-inch cake by ourselves.

As far as I know, Pavlova is from Australia. It is a really popular dish in Australia and New Zealand. No matter where it is from. It is truly an amazing dessert to present and serve at a dinner party. It is light and it has fresh ingredients. It also highlights the berries during the spring season. The meringue is light and crisp on the outside and slightly gooey on the inside. With the fresh strawberry, strawberry puree and whipped cream, every bite is the perfect bite. You may think 3½-inch is a lot, but that is not true. It is a great serving size for one person. If you haven’t tried pavlova before, I urge you to make them today. You will not be disappointed!

pavlova4

666B5682

Individual Strawberry Pavlova (Adapted from Smitten Kitchen)

6 3½-inch pavlova

Ingredients:

–   4 large egg whites

–   pinch of salt

–   ¾ cup caster sugar

–   ½ tablespoon cornstarch

–   1 teaspoon white vinegar

–   ½ teaspoon vanilla extract

–   1½ cup fresh strawberry (rinsed, hulled, and quartered)

–   ½ cup roasted strawberry puree

–   whipped cream

Roasted Strawberry Puree:

–   1 pint strawberries (rinsed, hulled, and sliced into ½ inch thick)

–   1/3 cup sugar

–   3 tablespoons lemon juice

Whipped Cream:

–   1 cup heavy whipping cream

–   ½ tablespoon sugar

–   ½ teaspoon vanilla extract

Directions:

  1. To make the puree, preheat the oven to 375˚F. For the strawberries, in an 8-inch glass or ceramic baking dish, combine the strawberries and sugar gently. Spread the strawberries out evenly. Bake in the oven for 8 minutes or until just soft. Remove from oven. Set aside and let cool slightly. With a blender or food processor, puree the roasted strawberries and lemon juice together. Transfer to an airtight container and store in the fridge until ready to use.
  2. Reduce the oven to 250˚F for the meringues.
  3. Line a baking sheet with parchment paper. With a 3½-inch circle mold or cup, draw 6 circles on the paper using a pencil, and space the circles apart for about 1½ inches. Once finished, turn the paper over, so the pencil marks are still visible, but do not touch the food. Set aside.
  4. In a small bowl, combine the vanilla and vinegar.
  5. In another small bowl, combine the cornstarch and sugar.
  6. In a large mixing bowl, add egg whites and salt. With an electric mixer fitted with a whisk attachment, beat on medium speed until trails start to appear and the egg white bubbles are very small and uniform, about 2 – 3 minutes.
  7. Turn the mixer speed to medium-high, slowly add the sugar mixture and mix for 3 minutes. Slowly pour in the vanilla and vinegar. Turn the speed to high and beat until the meringue makes stiff peaks and glossy, about 4 – 5 minutes.
  8. To make meringue disk, gently pile 3 heaping teaspoons of meringue into the middle of a circle. Smooth the edges and make a slight well in the center of the meringue. Repeat with the rest of the circles.
  9. Bake in the oven for 1 hour 15 minutes until the outside of the meringue is dry and has a pale cream color. During baking, if the meringues appear to be taking on color or cracking, reduce the temperature 25˚F. When finished, turn off the oven and leave the oven door slightly ajar. Allow the meringue to cool completely in the oven, about 1½ hour.
  10. Meanwhile, to make the whipped cream, in a large mixing bowl, add the cream. With a whisk or an electric mixer fitted with a whisk attachment, beat until it starts to thicken. Add sugar and vanilla. Beat until firm. Do not overbeat.
  11. To assemble the pavlova, place a meringue on a plate. Top with a few dollops of whipped cream, a few teaspoons of roasted strawberry puree and some fresh strawberries. Repeat with the rest of the pavlova. Serve immediately.

Tips:

  1. Feel free to substitute the strawberries with any other berries. I have used blueberries and raspberries before. They came out great.
  2. Do not feel like roasting strawberries? No problem. Blend the strawberries in a blender. Cook them with 2-tablespoon sugar and 1 tablespoon lemon juice over medium heat until the sugar is dissolved. Cool slightly. Transfer to an airtight container and store in the fridge until ready to use.
  3. To make smooth and round meringue disk, scoop a heaping spoon of meringue into the middle of one circle. Scoop another heaping spoon of meringue and place on top of last spoon of meringue. Gently squish the meringue down and out with a spoon until it has reached the circle line. Place another spoon of meringue on top. Using the spoon to make a slight well in the middle.
  4. To make the oven door slightly ajar, I rolled up a piece of paper towel and put in between the oven and door. So I can control how much the oven door is opened.
  5. For storage, the meringue can be kept in an airtight container at room temperature for a few days. (Not with toppings)

Source: Read

Filed Under: Cook, Dessert/Sweet Tagged With: dessert, merginue, pavlova, strawberry

Previous Post: « Roasted Strawberry and Buttermilk Ice Cream
Next Post: Baked Pork Chop with Fried Rice »

Reader Interactions

Comments

  1. lisa lawless (@lisaiscooking) says

    April 11, 2013 at 1:46 pm

    This is such a pretty dessert, and the roasted strawberry puree sounds fantastic!

    Reply
    • Lokness says

      April 11, 2013 at 3:27 pm

      Thank you Lisa. It is very pretty and it has all different kind of textures. One of my favorite desserts!

      Reply
  2. Rosie @ Blueberry Kitchen says

    April 11, 2013 at 3:01 pm

    Your pavlova looks absolutely gorgeous, thanks for this recipe!

    Reply
    • Lokness says

      April 11, 2013 at 3:30 pm

      Thank you for the sweet comment, Rosie. Hope you will make this. Enjoy! 🙂

      Reply
  3. hui says

    April 13, 2013 at 1:48 am

    this looks beautiful! it’s been a while since i made pavlova.. thanks for the sweet reminder ^^

    Reply
    • Lokness says

      April 15, 2013 at 9:48 am

      Thanks Hui. No problem. Any time. But maybe you can try the roasted strawberry puree with your pavlova. 🙂

      Reply
  4. Amy (Savory Moments) says

    April 16, 2013 at 4:53 am

    This is such a lovely dessert. I love roasted strawberries. I made them last year for the first time for a vinaigrette and it was wonderful.

    Reply
    • Lokness says

      April 16, 2013 at 2:26 pm

      Thank you. This dessert looks elegant and fancy, but not very hard to make. And yes, the roasted strawberry is fantastic. The puree is a great touch.

      Reply
  5. Amy Tong says

    April 16, 2013 at 11:54 pm

    I love pavlova and your strawberry version is looking lovely and delicious. 🙂 I love these individual size ones.

    Reply
    • Lokness says

      April 17, 2013 at 1:02 pm

      Thanks a lot Amy. I love the size too. Much easier to serve. And most importantly, I can save a few for the next day to enjoy. 🙂

      Reply
  6. Nami | Just One Cookbook says

    April 17, 2013 at 11:46 am

    Can you believe I have never tried pavlova? I first learned about this dessert on food blogs too. One day I’d love to make this so I get to enjoy what everyone is raving about. 🙂 Such a pretty dessert!

    Reply
    • Lokness says

      April 17, 2013 at 1:07 pm

      Oh… I definitely wouldn’t think that. Then you really have to try it soon! It is a light dessert, and it is great for Spring.

      Reply
  7. Fondant says

    August 27, 2013 at 11:39 am

    We discovered your blog and pleasant surprise, we love it! We look for your new publications.
    Greetings from Spain!

    Reply
    • Lokness says

      August 28, 2013 at 6:00 pm

      Thank you so much! I am very happy that you enjoy reading my blog. Hope to see you soon.
      By the way, love your blog. Very beautiful and great recipes! The only thing is I can’t read Spanish. My husband can speak Spanish, but I still haven’t learned a thing. 😛 But thanks to Google translate, I can kind of understand what is going on at your blog. 🙂

      Reply

Trackbacks

  1. Roasted Strawberry and Buttermilk Ice Cream | The Missing Lokness says:
    April 10, 2013 at 1:13 pm

    […] ← Previous Next → […]

    Reply
  2. The Missing Lokness | Roasted Strawberry and Buttermilk Ice Cream says:
    March 11, 2015 at 12:43 pm

    […] With a blender or food processor, puree the roasted strawberries and lemon juice together. Measure ½ cup of puree and transfer the rest to an airtight container for other uses (maybe for Individual Strawberry Pavlova?). […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in San Francisco Bay Area. Grew up in Hong Kong & lived in Los Angeles for years. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Sangchu Geotjeori (Korean Lettuce Salad)
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower

missinglokness

Growing up, my mom bought us Sara Lee pound cake. Growing up, my mom bought us Sara Lee pound cake. It’s one of my favorite things to eat for breakfast. I always dream of making my own. With the tips of @sohlae, I finally did it! I made a Lemon Earl Grey Pound Cake. It was moist, buttery w/ a subtle flavors of lemon & earl grey.🍋🌱 Pure satisfaction!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/25/lemon-earl-grey-pound-cake/
Happy Lunar New Year! 新年快樂! Other than “ Happy Lunar New Year! 新年快樂! Other than “恭喜發財 Gong Hei Fat Choy” (wishing you wealth and prosperity), the other new year greeting that Bryan loves to say is “大吉大利 Dai Gut Dai Lei” (good luck and may things go smoothly).

In Chinese culture, mandarin oranges are often present during Lunar New Year. The pronunciation of the word “桔” (mandarin orange) sounds very similar to the word “吉” (luck), so mandarin orange is a fruit that brings in luck & prosperity. My grandma always have multiple plates full of mandarins in her house.

In this year of ox, I wish you all good health, good fortune, happiness & have a sweet year like these sweet mandarins! 🍊🐮🧧
If I’m going to start the day with a sandwich, t If I’m going to start the day with a sandwich, this is the one! Spam & Egg Sandwiches. Runny egg yolk, savory spam, fresh arugula, slightly spicy chili sauce mayo, & toasted sweet brioche bun. YES, I can have this every day!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/04/spam-and-egg-sandwiches/
Remember the blood orange sorbet last week? Top it Remember the blood orange sorbet last week? Top it off with some sparkling rosé, we got a mimosa! I love the contrast of sweet, tart & bitter. Either for brunch, happy hour or after dinner, this cocktail is fun, pretty & irresistible! (Special thank you to @kakaout for the brut rosé!)
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/01/27/blood-orange-sorbet-mimosas/
Yesterday was a good day, and I’m still feeling Yesterday was a good day, and I’m still feeling the hangover from it. To continue w/ the happy mood, I’m sharing a sunshine kind of recipe, Blood Orange Sorbet.🍊 Tart, little sweet & a hint of floral. This pink sorbet is crazy easy to make that you just whisk everything together & pour into the machine. Easy breezy!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/01/21/blood-orange-sorbet/
Bryan & I have been dreaming about these chicken t Bryan & I have been dreaming about these chicken tenders from Sesame Grill @sesamegrill_626 for a few days. These tenders are unlike any we had before. Crunchy crust, yet delicate & not too heavy. The meat is super juicy & soft. Very simple food, but really well executed! Sesame Grill was original a fine dining restaurant, they redid their menu because of the pandemic & started to sell tenders only. And that got really popular! Incredible story & hope they’ll continue do well. If you’re ever in the area, definitely check them out.
.
.
🌟 Sesame Grill
  ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍 308 E Huntington Dr Arcadia, CA 91006
Char Siu with Rice (叉燒飯) is a dish that I ca Char Siu with Rice (叉燒飯) is a dish that I can never get enough. Since I didn’t live close to a Chinese restaurant for a long time, I have been making my own for years. This week, I finally reshot the photos & gave a quick update for the recipe. Juicy & tender pork coated in a slightly sweet BBQ sauce, then top them over some hot steamed rice with a sweet soy sauce. Every bite is so satisfying!
.
.
Search “BBQ pork” on my blog for the recipe! #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2014/04/23/cantonese-style-bbq-pork-over-rice/
2020 is finally over!🥳 What a crazy year! No do 2020 is finally over!🥳 What a crazy year! No doubt it’s going to down to be one of the most memorable years. Although it has been tough, I hope you get to have some amazing food. Here are the TOP recipes on the blog this year. Fusion dishes are very popular, like sushi bake, miso udon, & banana butter mochi. Then there are sweet potato pudding, lemon cake & lobster mac and cheese. Not only they’re all comfort food, they’re very easy to make. Swipe to the end to see my personal favorite recipe of the year! Thank you so much for all the support this year! I’m looking forward to sharing more tasty recipes in a much better 2021!
.
Happy New Year! Stay healthy & safe!❤️
.
.
Go to my blog for the top ranking & direct links! ⬆️ #ontheblog #TheMissingLokness
Load More... Follow on Instagram

Copyright © 2021 · The Missing Lokness · Privacy Policy