How is Aries season treating you so far? Maybe you’ve made progress on a new project or habit. Hopefully, the fire of Aries is helping to push something forward for you.
I always find that a mid-astrological-month reset can be helpful. With two eclipses behind us in March, some of us might still be recovering from whatever chaos or endings they stirred up. Or maybe exciting new opportunities have already arrived—or are just around the corner. Either way, the second half of Aries season calls for a recipe that brings people together and celebrates Spring.
Unlike the “quickles” recipe I shared at the start of Aries season, this one encourages a slower pace. Before we continue charging ahead with Aries’ fiery energy propelling us forward, it’s worth taking a moment to pause, create something beautiful, and share it with loved ones. And that’s where strawberry pavlova comes in.
The strawberry fruit symbolizes collaboration and agreement, which can help balance out the headstrong Aries.
I love this dessert because it’s beautiful, always gets an impressive reaction, and is surprisingly simple. There’s plenty of debate about the ideal baking temperature for a pavlova—one that holds its shape without browning too much. After some trial and error, I found what works best for me in this recipe, adapted from Nigella Lawson.
Ingredients
For the meringue
- 4 egg whites
- Pinch of salt
- 3/4 cups of caster sugar
- 2 tsp of corn starch
- A few drops of vanilla extract
For the whipped cream* (I honestly think you can use your favorite store-bought whipped cream, but my suggestion below is if you want to make your own)
- 1 cup of heavy cream
- 1 tbsp of lemon zest
For the fruit topping
- 3 – 4 farmers’ market baskets of strawberries (at least a 1/2 lb)
- 1 cup of raspberries or blueberries
- 1/2 tsp of vanilla extract
- 2 tsp of balsamic vinegar
- 2 tsp of caster sugar
Instructions
- Turn the oven on to 350 degrees Fahrenheit
- Line a baking sheet with parchment paper. Take an 8 or 9-inch round cake pan and draw a circle on the parchment paper. Then, flip the parchment paper over so that you aren’t putting your meringue on the ink.
- In an electric mixer, add the 4 egg whites and a pinch of salt. Start whipped on low and gradually shift the speed to medium, then medium high. Wait until the mixture starts looking firm and shiny, then add the 3/4 cup of caster oil, 1 tbsp at a time, until well combined. Keep beating until the meringue is firm. You can do the GBBS trick of putting the bowl over your head to make sure it sticks in the bowl and is ready.
- Reduce your oven temperature to 250 degrees Fahrenheit.
- Pile your meringue onto the parchment paper on the baking sheet, following the shape of the circle you drew. Use a spatula to form the meringue into a disc-like shape.
- Bake at 250 degrees for about 1 hour and 25 minutes.
- While the meringue is baking, switch over to fruit duty.
- Hull the strawberries, slice them into quarters, and put them in a large bowl. Add the washed raspberries or blueberries, if using.
- Add vanilla extract, balsamic vinegar, and caster sugar to the fruit mixture and toss to combine. Cover with plastic and set aside at room temperature.
- If you’re making your own whipped cream, now would be the time to put that stand mixer to work and whip a cup of heavy cream on high until it is thick and can hold peaks. Add lemon zest to the whipped cream.
- When the meringue is done baking, let it cool gently. First open the oven door and allow it to cool like that for 10 minutes. Then take it out and place it on the serving vessel and allow to cool completely for about 15 minutes.
- When ready to serve, top the meringue with the whipped cream, and then the berries. The nice part is it doesn’t have to be perfectly placed. It looks good when some of the berries fall off the side.
Since this dessert is on the sweeter side, it’s best shared with loved ones—though I won’t judge if you end up having two or three slices yourself (speaking from experience). It’s a lovely way to celebrate spring.
JULIENNE CARROTS 