Strawberries and Cream Pavlovas with a Ginger Cookie Crumble
One of the first desserts I made in my pastry training program was a Pavlova. I must admit I didn’t know what a Pavlova was prior to the course, shh.. But I played it cool and pulled it off.
Here’s a quick history lesson, it was named in honor of the Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920’s. Inspired by her elegance, grace and beautiful dancing this is how this dessert came to be.
She was light on her feet and the Pavlova mimics that special quality with its light and airy texture. Till this day it’s still unknown where this recipe was invented but depending who you talk to this dessert was created in New Zealand or Australia.
I decided to add a little somethin’ somethin’ to the Pavlova and found a nice crumble topping would be perfect! The ginger cookie crumble added more texture and depth of flavor to the Pavlova while not overwhelming such a delicate dessert.
The reason I love this dessert so much is because of all the different textures you get in one bite. The outside is light and crispy whereas the center has a chewy marshmallow-like texture. The lightly sweetened whipped cream paired with strawberries adds freshness to the dessert. 
One day when a dessert is named after myself (you never know it could happen!) I’d like it to include lemons or lemon curd, rainbow sprinkles, yellow cake and the essence of a chewy chocolate chip cookie- sound crazy? Well it’s rough out there for a pastry chef/complicated artist…so yeah. 😉
After my husband consumed about three Pavlovas, he was inspired to plate his own dessert and I think he did a pretty good job! 
Using a metal cylinder, he placed the meringue, strawberries, whipped cream and ginger cookie crumble then placed it in the freezer for about fifteen minutes. I’m pretty pleased with the outcome because you can see each layer and it add a fancy touch.
| Servings | Prep Time |
| 14 depending on size of scoop | 30 minutes |
| Cook Time |
| 1:30 minutes |
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This is a wonderful recipe to prepare ahead of time, then simply assemble the dessert when ready to serve! The meringues can be stored in an airtight container for up to three days.
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- 2/3 cup superfine granulated sugar If you don't have it, pulse sugar in food processor 3-4 times
- 1 Tbsp Cornstartch
- 3 Large egg whites room temperature
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- pinch of salt
- 2 cups chopped fresh strawberries
- 3 Tbsp sugar
- 1 cup heavy whipping cream
- Preheat oven to 250 degrees F and line to baking sheets with parchment. Place egg whites, cream of tartar and salt in a stand mixer and using a whisk attachment begin mixing at medium-low speed. Once you see bubbles start to form increase speed to medium-high for about two minutes, until soft peaks form and the mixtures is white and very foamy. Immediately begin adding sugar one tablespoon at a time to egg white mixture while mixer is running * if you sugar all at once you will deflate all the air bubbles we just created. Once all sugar is incorporated turn speed to high and mix for about 5 minutes until meringue is glossy, white and very stiff. Turn mixer off, then with your fingers take some meringue and rub between your fingers, if you still feel sugar granules then keep mixing until completely dissolved. Add vanilla and mix until incorporated. Lastly, sift one tablespoon of corn starch to meringue and gently fold until completely incorporated. Scoop about two full tablespoons of meringue onto baking sheet and create a well in the middle (that's where the whipped cream and strawberries will go) space them about 2 inches apart. Bake for 55-1 hour. Once done turn off oven and crack open oven door and let Pavlovas cool inside oven.
- With a handheld mixer whisk heavy whipping cream with one tablespoon of sugar until you get soft peaks. Don't over whip. Place in Fridge.
- Chop strawberries whatever size you like and place in a small bowl. Add two tablespoons of sugar, mix and place in fridge for about 30 minutes mixing half way through.
- Once Pavlovas have completely cooled place a dollop of whipped cream, strawberries and cookie crumble and enjoy! You can really plate this dessert however you like.
- Clean bowel of mixer and whisk with paper towel and a little white vinegar to ensure there is no grease on bowl. This will ensure your meringue gets light and fluffy.
Inspired by The Art and Soul of Baking.
