Strawberry pavlova

Pavlova is a dessert shaped like a cake with a meringue base, invented after the Russian ballerina Anna Pavlova trip to Australia and New Zealand, and today both countries still argue about which of them invented such a delicacy. The meringue basis is crisp on the outside and soft on the inside, and is usually decorated with fresh fruit and some kind of syrup or jam.

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.

Strawberry pavlova

Strawberry pavlova

serves 6 to 8

Prep time:

Cook time:

INGREDIENTS:

  • 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

 

DIRECTIONS:

  1. 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.
  2. 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.
  3. Spread the meringue on the four circles, creating a crater in the middle (by making the sides a little higher than the middle).
  4. 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).
  5. Whip the cream with the icing sugar until stiff and spread it inside the crater in each pavlova. Top with the strawberries.

 


GET IN TOUCH

I would love to hear from you on this article, in particular, or on the blog, in general. You can use the comments box at the end of each post or send me an e-mail through the contact page. You can also follow the blog on Facebook, Instagram and Pinterest and, if you would like to receive the new articles delivered directly to your inbox, you may subscribe the newsletter at the end of this page.

See you soon.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website. You can check the Privacy Policy page for more details.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies Accept Find out more

lemon poppy seed cake photography paula casimiro

Let’s keep in touch. Get an e-mail whenever there is a new article

No, thank you