Pavlova Ice Cream Torte
A delicate Pavlova Ice Cream Torte, made with fresh strawberries and a few ingredients, which you may already have in your kitchen: eggs, fresh cream and sugar.
This Pavlova Ice Cream Torte is so simple to make, yet stunning and utterly delicious. It is composed of multiple layers of no-churn ice cream, meringue disks and a strawberry puree made from fresh, fragrant strawberries.
All steps can be prepared in advance, even days ahead. Each step is quick and requires no more than 20 minutes of active time. And the best part is that no special equipment is needed, other than a kitchen scale and a mixer, hand-held being just fine.
The resulting Pavlova ice cream torte can be kept in the freezer for up to one month and although the meringue loses its crispness, it retains its delicious flavour.
Pavlova Ice Cream Torte -the recipe
You do not have to worry about eating raw eggs in this recipe. By pouring the right amount of the boiling cream into the right amount of chilled eggs, while whisking vigorously, the mixture is properly cooked. Just make sure to weigh the ingredients precisely.
When you separate the eggs, be careful that no egg yolk stays in the egg whites, for we need the egg whites to make the meringue.
Active preparation time: 60 minutes total
Resting time: 36 hours minimum, in total
Egg yolks: they should be cold from the fridge and precisely weighed. If they are not cold enough or they weigh less than required, they will coagulate when the boiling milk is poured over them.
Heavy Cream: Do not attempt to use “light” versions of cream. This recipe works thanks to its fat percentage. If the heavy cream has less than 35% fat, the custard won’t whip.
Sugar: for the meringue discs: superfine or caster sugar would work perfectly well, if you have it. Regular white sugar is fine, too.
DO NOT use sugar substitutes, such as artificial sweeteners or stevia, in any of the components.
Put the egg yolks in a large heatproof bowl, and whisk them lightly to break them down. Put them back in the fridge to keep them cold, keeping the whisk in the bowl.
In a medium saucepan, put the heavy cream, sugar and salt. Warm over medium heat, stirring often with a silicone spatula, until the sugar dissolves.
Increase the heat to high and remove the egg yolks from the fridge. When the cream comes to a full boil, let it boil for 10 seconds. Remove from the heat, and immediately start pouring it in a steady stream into the egg yolks with one hand, while whisking them vigorously with the other.
While the mixture is warm, use the spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg yolk lie.
The mixture is hot and you have to stir it often with a spatula, to prevent a film from forming on the surface.
When it is no longer hot, add the honey, stir well to dissolve and place in an ice bath and let cool completely.
When the custard has cooled, pour it through a mesh strainer into a sealable container.
Cover with the lid and leave in the refrigerator overnight to cool.
Preheat the oven to 100ºC/90ºC Fan (210ºF /190ºF Fan).
Put the egg whites in a metal, grease-free mixer bowl and beat with the whisk attachment till foamy. Add the cream of tartar and salt and whisk at low speed to dissolve.
Continue whisking on medium, gradually increasing the speed to medium-high. When the meringue has formed soft peaks, start adding the sugar, a tablespoon at a time. Beat until the meringue is thick and glossy. Put a small amount of meringue on the corners and center of the baking sheet; these will act as glue for the parchment paper. Line a piece of parchment paper on the pan and straighten its surface with the palms of your hands.
Using the bottom of the ice cream container, draw its outline with a pencil. You will need four discs of meringue, so four outlines.
Put 2-3 tablespoons of meringue on the centre of each outline. Using an offset spatula, create 4 disks 0.5 cm / 0.20 inches thick.
Spread the rest of the meringue on another baking sheet, in an even layer, or pipe into shapes, to decorate the pavlova ice cream cake.
Bake for 2 and 1/2 hours.
The meringues are ready when they are dry to the touch and sound hollow when gently tapped underneath.
Turn off the oven, propping the door open with a spoon. Leave them inside to cool for a few hours .
Cut the strawberries in small cubes.
In a medium saucepan put the strawberries, sugar, lemon juice and salt.
Warm, covered, over low heat until the sugar dissolves, stirring often with a silicone spatula. When the sugar dissolves, uncover the saucepan and increase the heat to medium-high.
You want to cook out most of the water. As the strawberry pulp thickens, keep stirring continuously to prevent it from sticking to the bottom. Keep cooking and stirring, until most of the water has evaporated, the puree has thickened and it leaves a clear line on the bottom of the pan, which stays there for 4”, when a silicone spatula is scraped along the bottom.
Remove from the heat, transfer to a clean bowl and let cool. If there are big chunks of strawberries left, crush them with a fork while they are still warm.
When the puree is tepid, you may use it right away or store it.
Very lightly grease the long sides and bottom of the mould, with canola oil. Line with parchment paper, covering the long sides and bottom, leaving the sides overhanging.
Remove the mixture for the No-Churn Ice Cream from the refrigerator. It should be thoroughly cold, or else it will not whip.
With the whisk attachment, start beating at low speed and gradually increase the speed to high.
Whip until firm peaks form and it is two times its volume. Soft waves will appear on the surface of the cream and it should hold its shape when lifted with a spoon.
Slather with the Strawberry Puree three of the Meringue Disks, leaving the 4th plain. It is ok if they break, no need for perfection.
Fill the mould, starting with 1/4 of the whipped no-churn ice cream, followed by a meringue disk with strawberry puree. Alternate 2 more times, to create three layers in total. Finish with the remaining whipped no-churn ice cream; lastly, place the plain meringue disk, facing downwards on top and push it gently to level it.
Put it on a flat surface in the freezer to set, covering the surface with cling film after one hour.
Leave it to freeze for at least 24 hours, before attempting to unmould it.
To unmould, insert a spatula on the short sides of the mould to free the attached ice cream torte. Afterwards, invert it on a plate and remove the parchment paper.
This step is optional.
Start preparing the garnishes 1-2 hours before the time you want to serve the Pavlova ice cream torte.
Cut the strawberries in small pieces, mix in the sugar, and set aside to marinate.
Whip the heavy cream with the 30 gr sugar until soft peaks form.
With an offset spatula, apply the whipped cream on top of the Pavlova ice cream torte. Place the reserved meringues on top and put in the freezer until ready to serve.
Just before serving, spoon the marinated strawberries over the Pavlova ice cream torte .
If there are leftovers, remove the marinated strawberries from the top, before putting the Pavlova ice cream torte back in the freezer.
It can be kept up to one month in the freezer, well wrapped with cling film and aluminium foil/in a sealable bag.