Strawberry Pavlova
found in Desserts - Cold
Vegetarian | Vegan | Nut Free |
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Prep: 25 minutes
Cook: 1 hour
Difficulty:
Moderate
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert.
Ingredients
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 500g strawberries, hulled and halved
- 200g redcurrants, stalks removed
- 3 tbsp icing sugar
- 350ml double cream
For The Topping
Directions
1
Heat oven to 150°C / 130°C (fan oven) / 305°F / Gas Mark 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
2
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
3
When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.