Strawberry Pavlova
This Strawberry Pavlova recipe is easy, simple and a huge crowd pleaser Topped with softly whipped cream and strawberries it is absolutely delicious.
Ingredients
- 3 large egg whites
- 200 grams caster sugar refined (white)
- 300 mls double cream
- 400 grams strawberries ripe
- 1 tsp cornflour
Instructions
-
Preheat your oven to 150°C/300 F/Gas Mark 2
-
Make sure your hands are clean and then separate the eggs into 2 different bowls or mugs. One egg at a time.
Each time you are successful, transfer the egg whites into your mixing bowl. That way you don’t run the risk of ruining more than 1 egg white if your yolk mixes with the white as you separate them.
-
Whisk your egg whites until frothy. About a couple of minutes. I use a free standing mixer but an electric hand held whisk will work too but be a little more hands on.
-
Then add your caster sugar a tbsp at a time. Whip until the mixture thickens and goes really stiff and shiny. So stiff that it completely holds it shape people. This will take about 4 minutes depending on the speed of your mixer.
-
Add the cornflour and whisk again for 30 seconds.
-
Empty out your raw meringue onto a large lined and flat baking tray. Shape it into about an 8 " circle shape and raise the outer edges up a little so that the cream has a nest to sit in later.You can use the bottom of a cake tine to draw around to get your circle shape.
-
Bake for an hour until craggy and slightly golden. The top should be very crisp/crusty with a soft inside.
-
I wait for it to cool before carefully peeling off the silicone or baking paper. Baking paper is easier to remove than a silicone reusable liner. This is fiddly and I sometimes need to resort to a flat spatula to help me support it but other times it’s a breeze. I am not sure why!
Place it on your serving dish.
-
When I am about an hour away from serving I whip the cream until it is soft but pillowy. Too whipped and it will be difficult to spread. Dollop on top of your pavlova.
-
Apply To EVERYONE'S Face
Recipe Video
Recipe Notes
- Use fresh egg whites as they whip up easier with a more stable meringue. They are easier to separate too when fresh.
- Make sure all your equipment is free from grease as well as your hands, to ensure your whites will whip up well.
- Break each egg into small bowls or mugs first just in case one breaks when you are separating them.
- Use a 8 ” cake tin bottom to draw round on your baking paper to give you a template to fill with meringue.
- Add the sugar a tbsp at a time. So that the sugar gets to dissolve as much as possible.
- To make this Pavlova for 6 people then use 6 egg whites – 300 grams sugar – 500 mls double cream
- Make this pavlova a day in advance and top with cream and strawberries up to an hour before you are ready to serve. I then keep it in the fridge until needed.
All nutritional information is approximate and intended only as a guide.