It’s been a while since I posted a good, sugary dessert recipe here! To celebrate the fact that our grocery stores are finally getting some strawberries that are somewhat edible, today we’re making Strawberries and Cream Pavlovas with Basil Syrup.

If you’re unfamiliar with pavlovas, you’re probably not alone. That is, of course, unless you are from Australia or New Zealand, where this dessert hails from. It’s a simple concept: a cloud of meringue dolloped with whipped cream and garnished with fresh fruit. There are many varieties of this dish, but today we’re making one with summery flavors.

A pavlova can either be prepared as one large “cake”, or as smaller individual servings. I prefer the latter since I don’t like to share my dessert (obv). The most important attribute of any pavlova is that the outside be crispy but not too browned, while the inside stays soft and chewy — almost marshmallow-like in texture. I like mine to be so airy that you almost can’t tell where the whipped cream ends and the meringue begins. The basil syrup in this version gives an otherwise sweet dessert a nice, unexpected herbaceous twist.

Strawberries and Cream Pavlovas with Basil Syrup

Adapted from Tartine and Apron Strings, meringue recipe from Joy of Baking

Ingredients
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Meringue:
4 large egg whites
1 c. granulated sugar
½ tbsp. cornstarch
½ tsp. vanilla extract
1 tsp. white vinegar

Basil syrup:
2/3 c. fresh basil leaves
½ c. light agave syrup or light corn syrup

Whipped cream:
1 c. heavy cream
2 tbsp. granulated sugar
1 vanilla bean, scraped

1 pint sliced fresh strawberries

Instructions
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Meringue:
Preheat the oven to 250 degrees Fahrenheit. Prepare a baking sheet with parchment paper. Trace six circles (I use a drinking glass) about 2.5 inches in diameter onto the parchment and then invert the paper so that the side you drew on is against the sheet.

Combine the sugar and cornstarch in one bowl. Combine the vanilla and vinegar in another.

Start with the egg whites at room temperature. With a stand or electric mixer, start whipping the egg whites at a medium-low speed until they start to become frothy (about 3 minutes). Increase the speed to medium-high and whip for another minute or two — you’re looking for soft peaks.

Begin adding the sugar-cornstarch blend a few tablespoons at a time, allowing it to fully incorporate into the egg whites before adding more. When you have finished incorporating everything, add the vanilla and vinegar.

Turn the mixer to high and whip to stiff peaks. You’ll know you’re there when: a) you can see defined whisk marks in the meringue while the mixer is running, and b) when you stop the mixer and pull the whisk or beaters out of the meringue, it should leave a stiff peak in the bowl and on the end of the whisk.

Using a spatula, divide the meringue between your six circles on the baking sheet. This part takes a little time and patience, but you should use the back of the spatula to shape your meringue “cakes”, building them up as you go. It’s nice to create a slight bowl shape in the top to hold your toppings.

Place the sheet in the oven and bake for one hour. If they start taking on too much color, lower the oven temp by 10 or 15 degrees. They should feel relatively solid to the touch when they are done. Turn off the oven, crack the door open, and let them cool completely in the oven (about 2 hours more).

Basil syrup:
Fill a small saucepan with water and bring it to a boil. Add the basil leaves and blanch them for about 30 seconds. This will bring out a bright green color. Immediately transfer the leaves to a bowl filled with cool water and ice.

Drain and pat the leaves dry. Combine the leaves and syrup in a food processor or blender and blend to a smooth consistency. Refrigerate the syrup for at least two hours to let the flavor infuse. Before serving, bring to room temperature and strain through a fine mesh sieve.

Whipped cream:
Begin whipping the cream either by hand or with an electric mixer. When it has slightly thickened, sprinkle the sugar over the top of the cream and continue whipping. Add the seeds from one vanilla bean. Whip until stiff.

Assembly:
Place one meringue on a plate. Top with a generous dollop of the whipped cream and drizzle with basil syrup. Finish with fresh sliced strawberries and enjoy!