Strawberry and Dulce de Leche Pavlova

Effortlessly sophisticated, pavlovas should always be included in your dessert repertoire!

If you’ve struggled to master this dessert and your meringue base always comes out flat from the oven (we’ve all been there), Chef Karina gives you the steps for a tall, crunchy, delicate result in this class (spoiler alert: a dehydrator might be your new best friend).

And since no pavlova would be complete without fruit, Chef Karina Rivera pairs hers with a bright strawberry compote and a crown of fresh raspberries.

But that’s not all. This dessert showcases a stable vanilla bean ganache whipped cream that’s perfect for piping and decorating your pastries. Karina compliments it by adding a touch of dulce de leche for that milky, sugary goodness.

Both flavors are perfect for adding a smooth and caramel-forward contrast to the crunchy meringue base!

Enroll now and discover how to make Chef Karina Rivera’s Strawberry and Dulce de Leche Pavlova!