Strawberry pavlova

Name: How to cook Strawberry pavlova - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Strawberry pavlova

This is a delicious dessert and a great way of using egg whites if you have it left over from another baking dish your making. This recipe is inspired from Mary Berry's version as I tried many different versions.

Ingredient

Food ration :

6 servings

egg whites

150 g

white sugar (caster or granulated)

1 teaspoon

cornflour (add another teaspoon if you prefer it more chewy)

1 teaspoon

white wine vinegar

300 ml

double cream or whipping cream, whipped

2 tablespoon

icing sugar or white sugar

50 g

fresh strawberries cut into half

150 g

strawberries for purée

Cooking instructions

* Step 1

Preheat the oven to 140 degrees. On a baking sheet (parchment paper) draw a 20cm circle with a pencil using a bowl or plate of that size. Turn over the baking sheet and place on a large flat baking tray.

* Step 2

Separate the egg whites and yolks and place whites into a large mixing bowl. On high speed with an electric whisk or hand whisk, beat the egg whites. Whisk until egg whites becomes foamy.

* Step 3

Once egg whites are foamy add a teaspoon of the sugar at a time until you run out and keep whisking on high speed.

* Step 4

Whisk until the mixture becomes stiff. Check the consistency by getting a spatula and scooping a tiny amount out. Or hold the bowl above your head. If it doesn't fall on you its ready.

* Step 5

Using a silcicone spatula place the mixture into the middle of the circle and spread it towards the edges. Create some peaks to give it height and make a crater by making the sides a little higher than the middle.

* Step 6

Turn the oven heat down to 130 degrees. Place the pavola into the oven and bake for 1 hour. Then turn off the heat, place a wooden spatula or spoon between oven door to create a small gap. Allow pavlova to fully cool completely inside the oven. Do not be tempted to take it out.

* Step 7

In the meantime as pavola cools, chop the strawberries and place in a food processor with the sugar. Blend and puree until smooth.

* Step 8

In a mixing bowl add the cream with the sugar and mix until whipped using an electric whisk or by hand. Do not over mix.

* Step 9

Remove the cooled down pavola from the oven. Transfer and plate onto a large serving plate. Then spread the whip cream over the meringue. Place the cut the strawberries on top of the cream and drizzle the sauce over. Serve and drink with a coffee/cup of tea.