This meringue-based dessert with a delicate crisp crust and soft center is topped with peanut butter whipped cream, strawberries, and drizzled with peanut butter syrup. So elegant looking, the Pavlova is a “wow them” dessert for celebratory meals or holidays.
The Bee’s Knees honey peanut butter is used in this recipe, giving it a spring-like feel perfect for Easter!
Prep time: 15 minutes
Cook Time: 1 hour (plus 2 hours in closed oven)
Total time: 3 hours 15 minutes
Yield: 8 servings (1 approximately 8-inch pavlova)
¼ cup plus 3 tablespoons granulated sugar, divided
1 tablespoon cornstarch
6 large egg whites
¼ cup honey
2 tablespoons water
½ cup The Bee’s Knees peanut butter, divided
½ teaspoon kosher salt
2 cups strawberries, halved
1 cup heavy cream
1. Preheat oven to 200°F. Stir together cornstarch with 3 tablespoons sugar and set aside. Line a baking sheet with parchment.
2. In the bowl of an electric mixer, beat egg whites over medium until they hold soft peaks. With mixer running, gradually add small amounts of cornstarch mixture. Spread meringue onto lined parchment in a circle. Transfer to oven to bake 3 hours (reduce oven temperature to 175° F if pavlova starts to brown). Turn off oven, without opening door, and let stand 4 hours or up to overnight until cool.
4. While pavlova is cooling, heat 1/4 cup peanut butter with cream in a medium saucepan until combined; transfer to the bowl of an electric mixer and refrigerate until chilled. When ready to prepare pavlova, combine 1/4 cup sugar, 1/4 cup honey, water and remaining peanut butter and salt in a medium saucepan. Bring to a boil and boil 2 minutes. Set syrup aside to cool slightly.
4. Whip peanut butter cream until stiff peaks form, and fold in half of reserved syrup. To assemble, spoon whipped cream into cooled pavlova. Top with strawberries and drizzle with remaining peanut butter syrup.