Strawberry Pavlova with Saffron Custard | James Beard Foundation
Ben Batterbury serves this light and elegant pavlova with a lemon verbena ice cream.
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white vinegar
- 2/3 cup milk
- 1 large pinch saffron
- 2 egg yolks
- 1 tablespoon plus 2 teaspoons flour
- 1 tablespoon sugar
- 8 tablespoons mascarpone
- 4 tablespoons mashed strawberries
- 2 tablespoons icing sugar
- Juice of 1/2 a lemon
- 2 cup washed and hulled strawberries, divided
- 1/4 cup sugar
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