Our Strawberry Pavlova recipe really is the star of the snow! ❄️🍓 This dessert will go down a treat this Christmas!
Ingredients
Directions
Preheat oven to 150°C/130° fan assisted. Trace a 20cm (8inch) circle onto the back of a piece of parchment paper with pencil, then flip it over and place on a large baking sheet.
To make the meringue, whisk egg whites on a low speed with electric mixer until they’re looking frothy.
Increase speed slightly and start to add the sugar slowly, about a tablespoon at a time.
Keep whisking, increasing the speed over time, as you add the sugar, until you have thick and glossy peaks.
Make sure the sugar has been completely dissolved by rubbing a little bit of meringue between your thumb and finger, if you can feel any grains of sugar, continue whisking until meringue has a smooth texture.
Add the cornflour, vinegar and vanilla, whisk until combined.
Dab a small bit of meringue on the corners of the baking sheet under the parchment paper so that the paper sticks.
Spoon meringue onto the parchment paper and use a spatula or large spoon to spread meringue within the traced circle, shaping it into a tall mound, keeping the sides tall and vertical so that it doesn’t spread outwards. Smooth the top then create a slight dip making a shallow bowl to hold the toppings once baked.
Bake in pre-heated oven for 10 minutes, then reduce heat to 110°C/90°C fan assisted and bake for a further 1 hour – 1 hour 15 minutes.
Turn off oven, leaving the meringue inside, and leave to cool gently for at least 4 hours. You can leave it overnight if you want to make it the day before.
Once completely cold, carefully run a large sharp knife or cake spatula under the parchment to loosen the meringue from it. Carefully transfer meringue to a serving dish.
Whisk together cream, icing sugar and vanilla in a large bowl just until medium peaks. Be careful not to overbeat!
Spoon cream on top of meringue then pile high with strawberries, dust lightly with icing sugar if desired.
Ingredients
Directions
Preheat oven to 150°C/130° fan assisted. Trace a 20cm (8inch) circle onto the back of a piece of parchment paper with pencil, then flip it over and place on a large baking sheet.
To make the meringue, whisk egg whites on a low speed with electric mixer until they’re looking frothy.
Increase speed slightly and start to add the sugar slowly, about a tablespoon at a time.
Keep whisking, increasing the speed over time, as you add the sugar, until you have thick and glossy peaks.
Make sure the sugar has been completely dissolved by rubbing a little bit of meringue between your thumb and finger, if you can feel any grains of sugar, continue whisking until meringue has a smooth texture.
Add the cornflour, vinegar and vanilla, whisk until combined.
Dab a small bit of meringue on the corners of the baking sheet under the parchment paper so that the paper sticks.
Spoon meringue onto the parchment paper and use a spatula or large spoon to spread meringue within the traced circle, shaping it into a tall mound, keeping the sides tall and vertical so that it doesn’t spread outwards. Smooth the top then create a slight dip making a shallow bowl to hold the toppings once baked.
Bake in pre-heated oven for 10 minutes, then reduce heat to 110°C/90°C fan assisted and bake for a further 1 hour – 1 hour 15 minutes.
Turn off oven, leaving the meringue inside, and leave to cool gently for at least 4 hours. You can leave it overnight if you want to make it the day before.
Once completely cold, carefully run a large sharp knife or cake spatula under the parchment to loosen the meringue from it. Carefully transfer meringue to a serving dish.
Whisk together cream, icing sugar and vanilla in a large bowl just until medium peaks. Be careful not to overbeat!
Spoon cream on top of meringue then pile high with strawberries, dust lightly with icing sugar if desired.
