Vanilla Basil Strawberry Pavlova

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Egg whites 2 each
Sugar 1/3 cup
Cornstarch 1/2 tsp
Club House Cream Of Tartar 1/4 tsp
Club House Vanilla Extract, Pure 1/8 tsp
Vanilla Basil Strawberry Topping
Fresh strawberries, quartered 2 cups
Lemon zest 1 tsp
Lemon juice 1 tsp
Fresh basil, chopped 2 tbsp
Sugar 2 tbsp
Club House Vanilla Extract, Pure 1/8 tsp
Candied ginger, sliced thin 1 tbsp
Whipped Cream
Whipping cream 1 cup
Sugar 1/4 cup


This recipe was created for Club House for Chefs by: Dale Mackay, Chef Owner of Grassroots Restaurant Group in Saskatoon.

For the Pavlova: Place all the ingredients into a stand mixer with a whisk attachment on high. Whip for 10-12 minutes until it has very stiff peaks and is shiny. Put the mix into a piping bag with a medium-size round tip. Line a sheet tray with parchment paper and pipe toonie-size tear drop shapes. Place tray in a pre-heated convection oven at 220°F for 30-40 mins. Cool on tray and reserve for use.

For the Vanilla Basil Strawberry Topping: Place ingredients into a bowl, except the candied ginger. Toss the mixture well and let marinate for an hour.

For the Whipping Cream: Mix together ingredients in a stand mixer until fluffy.

For Serving: Place a few small spoons of whipped cream on the plate. Add the pavlovas and top with vanilla, basil and strawberries. Garnish with candied ginger and serve.

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