Strawberry Pavlova
A classic summer dessert with a crisp meringue shell and a soft, marshmallow-like centre, topped with fresh strawberries and whipped cream.
By Vera Leber
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 8
Tags: Dessert, Summer, Baking, Easy, Vegetarian, Gluten-Free
Ingredients
- 4 piece large egg whites
- 225 g caster sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
- 300 ml whipping or pouring double cream
- 350 g strawberries
Instructions
- 1. Preheat the oven to 160°C (140°C Fan/Gas 3). Line a baking sheet with non-stick baking parchment and draw a 23cm (9in) circle on it.
- 2. In a large clean bowl, whisk the egg whites until they are stiff and form cloud-like peaks.
- 3. Add the caster sugar one teaspoon at a time, whisking thoroughly after each addition, until all the sugar is incorporated and the mixture is glossy.
- 4. In a small bowl, blend the cornflour and white wine vinegar together until smooth, then whisk this mixture into the meringue.
- 5. Spread the meringue onto the parchment to cover the marked circle. Build up the sides so they are slightly higher than the center to create a nest shape.
- 6. Place in the oven and immediately reduce the temperature to 150°C (130°C Fan/Gas 2).
- 7. Bake for about 1 hour until the meringue is firm to the touch and a pale beige color.
- 8. Turn the oven off and leave the Pavlova inside to cool completely. Keeping the door closed helps create a marshmallowy center.
- 9. Once cold, carefully remove the meringue from the parchment and place on a serving plate.
- 10. Fill the center with whipped cream and top with the strawberries. Chill in the fridge for 1 hour before serving.