Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Classic pavlova gets a nutty makeover.
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Here is a sweet, crunchy, gooey, peanutty spin on the classic pavlova -- with fresh strawberries and cream. If you don’t like peanuts, substitute natural almond butter or hazelnut butter or cashew butter, but don’t miss it.
Ribbons of smooth peanut butter contribute rich flavor and a welcome counterpoint to the sweet sweet meringue -- berries and cream take the whole affair over the top: every bite is a riot of flavors, textures, temperatures.
1 cup (7 ounces) sugar, preferably superfine 1 1/2 teaspoons cornstarch 4 large egg whites (about 1/2 cup), at room temperature 1 teaspoon distilled white vinegar or 1/4 teaspoon cream of tartar 1/2 cup well-stirred natural (preferably salted) peanut butter, at room temperature
1 cup heavy cream 1 teaspoon vanilla 1 1/2 pints fresh strawberries
Alice's new book, Seriously Bitter Sweet, is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).