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PB & J Pavlova

A meringue dessert with a new spin on peanut butter and jelly and fluffernutter sandwiches - PB & J pavlova - combines two classics together.
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Author: Theresa | Quiet Baking Day
Yield: 8 slices
Prep Time35 minutes
Cook Time2 hours 30 minutes
Drying time1 hour
Total Time4 hours 5 minutes

Ingredients

M - US

Meringue

  • lemon juice or vinegar
  • 6 large egg whites, room temperature approx. 200g
  • ¾ teaspoon cream of tartar
  • 380 g superfine sugar
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons cornstarch
  • ½ teaspoon salt

Peanut Butter Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon creamy peanut butter avoid natural or homemade varieties
  • 2 tablespoons confectioners' sugar

Strawberry Topping

  • 1 pound fresh or frozen strawberries hulled & quartered
  • ¼ pound granulated sugar
  • 2 teaspoons lemon juice
  • cornstarch slurry 1 tablespoon cornstarch mixed with 1 tablespoon water

Instructions

  • Meringue:
    Prepare glass or stainless steal mixing bowl and whisk by wiping with distilled white vinegar or lemon juice to ensure no residual grease remains.
    lemon juice or vinegar
  • Preheat oven to 250°F.
  • Draw 8" circle on piece of parchment using a cake round or plate as a guide. Turn parchment over and place on baking sheet.
  • Place egg whites and cream of tartar in mixing bowl. Whisk on medium speed until soft peaks form.
    6 large egg whites, room temperature, 3/4 teaspoon cream of tartar
  • Add sugar, one tablespoon at a time, to mixer while still on medium speed. Allow sugar to fully incorporate before adding the next spoonful.
    380 g superfine sugar
  • Continue whisking until firm peaks form. Add vanilla and whisk until combined. The meringue should form a sturdy "hook" on the whisk when removed from bowl.
    1 1/2 teaspoons vanilla extract
  • Sift cornstarch and salt over meringue. Fold to combine using rubber spatula.
    2 teaspoons cornstarch, 1/2 teaspoon salt
  • Transfer meringue to prepared parchment paper. Using the template as a guide, smooth sides and create a slight dip in the center to hold toppings. Note: the meringue will cooks as it looks - pipe, swirl or smooth for desired appearance.
  • Bake for 1 hour. Reduce heat to 200° and back for another 1.5 hours. The outside should be hard and crunchy, the inside should be dried but still springy (like a marshmallow).
  • Resist the temptation to open the oven while baking. While some cracks will occur naturally, the fewer drastic temperature changes will limit the cracks.
  • Turn oven off, leaving the baking tray inside. Set the door slightly ajar with a wooden handle until the meringue is cool - about 1 hour.
  • Peanut Butter Whipped Cream:
    Place heavy cream, peanut butter and confectioners' sugar in a chilled mixing bowl.
    1 cup heavy whipping cream, 1 tablespoon creamy peanut butter, 2 tablespoons confectioners' sugar
  • Whip until soft peaks form.
  • Strawberry Topping:
    Combine all ingredients in small saucepan.
    1 pound fresh or frozen strawberries, 1/4 pound granulated sugar, 2 teaspoons lemon juice, cornstarch slurry
  • Heat over medium. Simmer for 5 minutes stirring occasionally.
  • Cool completely before use.
  • Garnish with fresh strawberries and chopped peanuts if desired.
Course: Dessert
Cuisine: American

Notes

  • Meringue can be served immediately after cooling or stored in an airtight container until ready to served.
  • Top pavlova immediately before serving

Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.