One of my favourite desserts has to be pavlova. Fortunately I had a few egg whites in the freezer waiting to be used and hey presto an almost instant summer dessert.
The strawberries were shop bought, the ones in my garden aren't doing very well and need replacing but I managed to pick just enough to make the strawberry sauce.
I've received a few emails from readers who struggle to make pavlova and a couple of years ago I wrote a step by step blog post Summer Berries Pavlova which should ensure a stress free bake.
Serves: 4
You will need: A large tray lined with baking paper
Ingredients:
- 3 egg whites
- pinch cream of tartar
- pinch of salt
- 150g caster sugar
- 1 tsp white wine vinegar
- ½ tsp vanilla extract
- 1½ tsp cornflour
- Punnet of strawberries
- Whipping cream
Preheat the oven to 180°C.
Place the egg whites in a squeaky clean bowl. Add the cream of tartar and pinch of salt. Whisk, preferably with an electric whisk, until fairly stiff.
Add the caster sugar a spoonful at a time to the egg whites whilst whisking until thick and glossy.
Whisk in the white wine vinegar, vanilla extract and cornflour.
Blob the meringue into four circles onto the baking paper, shape making a dip in the middle to hold the fruit and cream.
Place in the oven and lower the oven temperature to 150°C and bake for 1¼ hours.
Leave in the oven overnight.
Remove from the baking paper and fill with softly whipped cream.
To make the strawberry sauce:
- 8 strawberries
- 1 tsp icing sugar.
You may also like:
Raspberry and Cream Pavlova Crown
Chocolate and Vanilla Berry Pavlova
Meringues with Peaches in Rosewater Syrup
