Classic Strawberry Pavlova
This Classic Strawberry Pavlova is marshmallowy in the centre with crisp and chewy edges piled high with whipped cream and delicious fruit. If that doesn't scream perfect summer dessert to you, I don't know what will!
Ingredients
- 6 egg whites (approx 230g)
- pinch of table salt
- 270 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp vanilla paste
- 2 tsp cornflour
For the topping
- 300 ml double cream
- 300 g strawberries
- 50 g strawberry jam
Instructions
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Preheat the oven to 120ºC (fan assisted 140°C non fan). Draw a 8" circle on baking paper and turn it over onto a baking tray so the pencil won't touch the pavlova
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Whisk 6 egg whites with a pinch of salt until stiff peaks form
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Gradually add 270g caster sugar a tablespoon at a time. Keep whisking until the egg whites are smooth and glossy with no trace of sugar
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Carefully fold in 1 tsp white wine vinegar, 1 tsp vanilla paste and 2 tsp cornflour.
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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
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Bake in the oven for 1½ - 2 hours, you'll know it it's done because it will lift off the baking paper. Turn the oven off and leave the door slightly open. Leave the pavlova to cool completely
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Hull 250g strawberries and add them to a bowl along with 50g strawberry jam. Mix and set aside
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Add 300ml double cream to a large bowl and whip until you get soft peaks
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Assemble the meringue by piling on the whipped cream and smoothing out
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Spoon over the strawberries coated in jam
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Finish by placing the remaining 50g strawberries on top
Recipe Notes
Leftover pavlova can be kept in the fridge in an airtight container. It is best eaten on the day you decorate the pavlova or the next day.
Nutritional information is given as a guide only.