Peanut Butter and Strawberry Pavlova recipe

Whip 6 egg whites until they reach soft peaks.

Mix together sugar and corn starch.

Gradually sprinkle the sugar and corn starch mixture into the whipped egg whites while continuing to whip until stiff peaks form.

Pour the meringue onto a prepared pan, shaping it into a disk.

Create texture on the meringue by adding swooshes gently.

Bake in a 200 degree oven for about 3 hours, turning down the temperature if it begins to brown.

After baking, leave the pavlova in the oven for an additional 4 hours to rest.

Prepare the peanut butter cream by mixing Bee's Knees peanut butter with heavy cream until smooth.

In a separate bowl, combine Bee's Knees peanut butter, honey, sugar, salt, and water, and warm until combined into a caramel sauce.

Add a little cream to the peanut butter sauce to loosen it up.

Chill the peanut butter cream in the refrigerator until ready to whip.

Whip the chilled peanut butter cream until fluffy, then fold in a dollop of the peanut butter caramel sauce to create a marble effect.

Remove the pavlova from the oven and let it cool completely.

Top the pavlova with the whipped peanut butter cream and fresh strawberries.

Drizzle the pavlova with the peanut butter caramel sauce.

Sprinkle with chopped nuts before serving.

Equipment Needed

Spice Level:

Dietary

Allergens