Peanut Butter Pavlova

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.

Peanut Butter Pavlova 

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

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1 cup heavy cream
1 teaspoon vanilla
1 1/2 pints fresh strawberries 

See the full recipe (and save and print it) here.

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. 

Photos by Mark Weinberg