I like meringue a lot and these pavlovas are absolutely fantastic. I left the whipped cream less sweet, on purpose, and did not add anything more than fresh fruit. You can adjust the sugar you put in the cream to become more to your taste, or even add a syrup made with the strawberries or some strawberry jam, but I would strongly advise to leave them like this: simple, fresh and airy.
Easter is just around the corner and this is a fabulous dessert to impress your family, both because of taste and presentation. You just need to respect a very important basic rule, which is to leave the meringue to cool inside the closed oven. Otherwise, the temperature difference will make the meringue crack and it won’t be so pretty. With this recipe you can make a big pavlova or individual pavlovas. I made four individual ones but you can easily make six smaller.
serves 6 to 8
- 4 egg whites
- 250 g sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon corn starch
- 1 teaspoon vanilla extract (see how to make homemade vanilla extract)
- 12 strawberries, halved
- 1 1/2 tablespoon icing sugar
- 275 ml heavy cream
- Preheat the oven to 120º C. Draw four 12 cm circles on baking parchment. Turn the baking parchment to the other side and line a baking tray.
- Whisk the egg whites with a hand or stand 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, corn starch and vanilla extract.
- Spread the meringue on the four circles, creating a crater in the middle (by making the sides a little higher than the middle).
- Bake for 1 hour. Turn off the heat and let the pavlovas cool completely inside the oven (you can make them the day before and leave to cool inside the closed oven overnight).
- Whip the cream with the icing sugar until stiff and spread it inside the crater in each pavlova. Top with the strawberries.