Mini Strawberry Pavlova

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.

Summer Berries Pavlova Recipe

It's been a wonderful sunny weekend here in the West Midlands and on Saturday I went to Bridgnorth in Shropshire to buy what will possibly be the last of the late summer berries. We had a barbecue today and pavlova makes the perfect end to any meal.

There are quite a few meringue recipes on Kitchen Delights blog which is mainly because I use up any egg whites that I've frozen for a rainy day and more importantly meringue is one of our favourite desserts.

My favourite recipe for pavlova is by the super talented Alastair Hendy. His isn't a conventional method but gives a no fail meringue, on cooling the case cracks beautifully to give loads of character to the meringue. You will also be rewarded with a wonderful deep soft marshmallow layer within, the outer is delicately crisp. Should none of this appeal and if you must have the perfect meringue just leave in the oven overnight to cool but it won't have the soft marshmallow centre....

You will need:  either a hand whisk or a stand mixer and a large baking tray lined with parchment paper. Draw a 20cm circle on one side of the baking paper then turn the paper over.

4 large egg whites
120g caster sugar
110g icing sugar, sifted
½ tsp vanilla extract
1 tsp cornflour
1 tsp vinegar

To decorate:
150ml whipping cream
4 tbsp natural yogurt
½ tsp vanilla extract
selection of berries

1. Preheat the oven to 150°C or 130°C Fan.
2. Add the egg whites and caster sugar to the bowl of a mixer. Whisk until thickened and firm this can take some time but keep on going. Add the remaining ingredients and whisk until thick and shiny, about 4 minutes.

3. Blob the mixture inside the circle on the baking tray.  Shape making a dip in the centre for the filling.

4. Reduce the oven temperature to 140°C or Fan 120°C. Bake for 70 minutes. Remove the tray from the oven and leave the pavlova to cool on the baking paper.

5. Whip the cream until soft peaks, add the yogurt and whisk again.
6. Remove the cooled meringue carefully to a large serving plate. Decorate with fresh and frozen berries.

More meringue ideas:
Strawberry and Redcurrant Pavlova
Chocolate and Vanilla Berry Pavlova
Traybake  Meringue with Pears, Chocolate and Cream
Meringue Roulade with Elderflower Infused Strawberries