STRACCIATELLA PAVLOVA WITH SUMMER BERRIES
This time last year, we were planning for a summer trip to Rome, and all I could think about was piles of stracciatella gelato nudged up with seedy strawberry sorbetto on long thin, narrow cones. Stracciatella was one of the first words I learned in Italian, during my first trip to Italy 20 years ago. The gelato of the same name is made up of a milky base with irregular shavings of chocolate that results in a quick melt on the tongue. It’s heaven.
I developed this pavlova last summer to mimics these flavors, and I’ve been making it ever since. It’s the most satisfying, celebratory summer sweet I can imagine—for birthdays, father’s day and all the special days in between.
RECIPE BELOW
STRACCIATELLA PAVLOVA WITH STRAWBERRIES
PAVLOVA
6 LARGE EGG WHITES
⅛ TEASPOON CREAM OF TARTAR
FINE SEA SALT
1 ½ CUPS GRANULATED SUGAR
½ TEASPOON PURE VANILLA EXTRACT
8 OUNCES BITTERSWEET CHOCOLATE, MELTED
TOPPING
2 POUNDS STRAWBERRIES (OR ANY BERRIES), HULLED AND HALVED
2 TABLESPOONS GRANULATED SUGAR
2 CUPS HEAVY CREAM
Preheat the oven to 225° F and line a large baking sheet with parchment. Use a pencil to draw a loose 12-inch oval on the paper.
Beat the egg whites with the cream of tartar and ½ teaspoon salt in the bowl of a stand mixer on high speed until foamy, about 2 minutes. Gradually add in the sugar, on medium speed, then continue beating on high speed until stiff peaks form, about 8 minutes. Add the vanilla, and beat to combine. Drizzle half the chocolate over the meringue inside the bowl, without mixing in.
Using a large spoon, spoon and drop half the mixture into the parchment lined baking sheet with a large spoon, filling half of a 12-inch oval. Drizzle the remaining chocolate over the remaining meringue and repeat, filling the rest of the oval. Use the back of a clean spoon to shape the meringue in peaks and swirls.
Bake until crisp on the outside, but still chewy inside, 1 hour and 45 minutes. Turn off the oven, and let the meringue rest in the oven for 1 hour. Transfer to a rack, and let the meringue cool completely, about 1 ½ hours more.
Meanwhile, toss the berries and sugar together and set aside at room temperature while the meringue cools. Whip the cream with an electric mixer until soft peaks form (adding sugar if desired--but the pavlova and berries are plenty sweet). Spoon the whipped cream over the meringue, and top with the berries. Serve immediately.
photos // NICO SHINCO
styling // SARAH COPELAND