Go Back
Print

PB & J Pavlova

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Author Eva Kosmas Flores

Ingredients

Strawberry Jam

  • 2 Cups Strawberries chopped
  • 1/2 Cup Sugar

Peanut Whipped Cream

  • 3 Cups Whipped Cream
  • 3 Tablespoons Peanut Flour

Peanut Meringue Discs

  • 6 Egg Whites
  • 2 Cups Granulated Sugar
  • 2 Tablespoons Peanut Flour
  • 1 Teaspoon Corn Starch
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt

Garnishes

  • 1 Cup Sliced Strawberries
  • 6 Whole Strawberries optional

Instructions

  1. First, make the meringue discs. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, beat the egg whites and salt until they begin to stiffen but aren't dry. Gradually beat in the sugar, about 1/4 cup at a time. Continue beating on high speed until the egg whites are shiny and thick, then fold in the vanilla extract, corn starch, and peanut flour. Spread the egg whites out in 3 separate smooth-topped 8-inch circles on a large baking sheet lined with parchment paper, leaving 4 inches between them. Place in the oven and bake for 1 hour. Then turn off the oven and leave the oven door slightly ajar (about a quarter of the way open) and the pavlova to cool to room temperature. Then remove the pavlova from the oven.
  2. While the pavlova is baking and cooling, you can make the whipped cream and jam. To make the whipped cream, whisk together the whipped cream and peanut flour until nice and thick. Cover and refrigerate until use.
  3. To make the jam, heat the strawberries and sugar over medium heat until simmering. Lower the heat to a simmer and allow the jam to cook for 20 minutes, stirring every 5 minutes. Remove from heat, cool to room temperature, and place the pot in the refrigerator until ready to use.
  4. When everything has cooled, you are ready to assemble the pavlova. Remove one of the meringue discs from the baking sheet (I've found that two pancake spatulas placed underneath either side of the disc do a good job of transporting it without cracking) and place it on the serving surface. Lightly spread a thin layer of whipped cream over the dsic, then lightly spread a small amount of the jam on top. Layer the slices strawberries in a circle around the outer border and continue in towards the center. Stack the second meringue disc on top and repeat this process. For the third disc, repeat the same steps with the whipped cream and jam, but be more generous with the jam and whipped cream since this is the top of the pavlova. Garnish the top with a leftover strawberry cap or the whole strawberries. Serve immediately.