Marshmallowy in the centre with crisp and chewy edges piled high with whipped cream and delicious fruit. Now if that doesn’t scream perfect summer desert to you, I don’t know what will!
I decided to make a pavlova after a trip to Borough Market where I bought the most delicious looking strawberries. I instantly thought they would make a perfect topping to pavlova.
It also meant I got to use the whisk attachment to my mixer which I have rarely used. Feel free to make this recipe by hand, but I would really recommend using an electric whisk if possible to avoid your arm seriously aching!
Then you won’t be able to lift the fork to your mouth to eat it!
I’d never made pavlova, or even meringue before, so I thought it was definitely time for me to try. Most pavlovas are topped with whipped cream and then a selection of fruit. You can choose a number of different fruit that work well together or lots of one type like I did here.
Usually when I bake or make desserts I make them for other people to enjoy too so Rien and I don’t end up eating it all. However with this pavlova, over a few days we managed to eat the whole thing!
It was so delicious we kept going back for more and of course the strawberries make it healthy…I can definitely see me making this a number of times over the summer, I might even share it next time!
I loved the crisp chewy outside of the pavlova mixed with the soft, melt in your mouth marshmallow centre.
6 egg whites
pinch of salt
270g caster sugar
1 tsp white vinegar
1 tsp vanilla extract or paste
2 tsp cornflour
- Preheat the oven to 120ºC. Draw a 8″ circle on baking paper and turn it over onto a baking tray so the pencil won’t touch the pavlova
- Whisk 6 egg whites with a pinch of salt until soft peaks form
- Gradually add the sugar a tablespoon at a time as this allows the sugar to disolve. Keep whisking until the egg whites are smooth and glossy with no trace of sugar
- Carefully fold in the vinegar, vanilla and cornflour
- Dab a small amount of mix on each corner of the baking tray to secure the baking paper to the tray. Pile the mix onto the baking tray trying to keep inside the line. Shape it like a cake – you can either flatten the top for a more traditional look or spike the top for a dramatic effect
- Bake in the oven for 1 to 1½ hours, you’ll know it it’s done by lightly tapping the top and it’s hard. Turn the oven off and leave the door slightly open. Leave the pavlova to cool completely
For the topping
300ml double or whipping cream
Strawberries – as many as you like!
2 tbsp sugar
- Hull the strawberries and then put roughly half of them into a bowl. Gradually add the sugar, tasting as you go until the strawberries are the perfect sweetness. Put them aside for 30 mins or so
- Whip the cream using the whisk attachment (or if you’re brave, by hand) until the cream is soft but holds its shape. If you whip for too long the cream will become over whipped and not look smooth and silky
- Add the whipped cream to the top of the pavlova and spread out. The strawberries with the sugar should look glossy and have a thick syrup now. Add these on top of the cream and then add the remaining hulled strawberries
I got the recipe for the pavlova here – http://www.theinternetchef.biz/292/how-to-make-pavlova-new-zealand-style#sthash.cFUGO1qd.dpuf