Strawberry Orange Pavlova Shortcake

Strawberry Orange Pavlova Shortcake

This is what happens at my house when there are leftover egg whites to put to good use after making an amazingly cool and creamy Frozen Key Lime Pie last weekend. A surplus of fresh strawberries in the fridge also added inspiration, as did the birthday of one of my work colleagues, Brian, the following Monday.

I had forgotten how large a pavlova that 8 egg whites could make so this dessert turned out to be quite large. It would be perfect to take along to a weekend barbeque to serve to all in attendance. This dessert will easily feed 20 or more so feel free to cut the recipe in half to make a smaller shortcake. My co-workers lined up by the dozens for a sample of this impressive, decadent summer dessert and all declared it absolutely delicious, with the crispy, sweet, melt-in-your-mouth orange pavlova base getting particular rave reviews.

Originally published on June 20, 2012.

Orange Pavlova Base

Preheat oven to 250 degrees F.

8 large egg whites, at room temperature
2 cup fine granulated sugar
2 tsp vanilla extract

Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved. Sprinkle the meringue with

3 tbsp corn starch
2 tsp white vinegar
zest of 1 orange finely minced

Fold in orange zest, corn starch and vinegar gently with a rubber spatula. This step helps a crisp crust to form on the meringue. Drop the meringue onto a parchment paper lined baking sheet and spread it out into a 12 inch circle  which is slightly indented to form a shallow bowl, leaving a one inch border.

Bake for 1 hour and 45 minutes or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.

Sponge Cake

Sift together and set aside:

1 cup flour
1 tsp baking powder

For the meringue base of the batter you will need:

6 eggs separated, room temperature

1/4 tsp cream of tarter

1 cup sugar, separated in 2 half cups

2 tsp vanilla extract

1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Pour into greased and parchment paper lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

Strawberry-Orange Compote

4 cups fresh or frozen strawberries
3/4 cup sugar

1/2  cup orange juice

zest of one orange, finely grated

Combine in a saucepan and bring to a gentle boil. Thicken with 2 tbsp corn starch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently. Boil gently for 1 additional minute, stirring constantly. Cool completely then fold in 1 cup fresh sliced strawberries

Vanilla Whipped Cream 

2 cups whipping cream

4 tbsp icing sugar

2 tsp vanilla extract 

Whip together until firm peaks form.

To construct the pavlova shortcake, lay the pavlova base on a large serving platter and cover with about 3/4 of the vanilla whipped cream. Cut the sponge cake into 3/4 inch cubes and pile on top of the whipped cream covered pavlova. Spoon the strawberry-orange compote over the cake cubes. Top with the remaining vanilla whipped cream and garnish with additional slices strawberries and orange sections.