- Strawberry Pavlova.jpg (41.9 KiB) Viewed 416 times
Takes: 1 hour 50 minutes - 2 hours (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- Butter, for greasing
- 500g strawberries hulled and halved
- 6 egg whites, at room temperature
- 335g caster sugar, plus 1 tbsp extra
- 1 tbsp cornflour
- 1 tsp white wine vinegar
- Zest and 1 tbsp juice from 1 orange
- 300ml double cream
Method
1. Preheat the oven to 120°C/Fan 100°C Fan/Gas Mark ½. Grease a large baking tray. Using a plate as a guide draw a 20cm diameter circle onto a sheet of baking paper. Place, marked side down, onto the prepared tray. Put 75g of the strawberries into a small food processor, or alternatively, use a bowl and a stick blender. Blend until smooth.
2. Use an electric mixer to beat the egg whites until soft peaks form. Gradually beat in the sugar, 1 tbsp at a time, until the sugar has dissolved between each addition and the mixture is thick. Add the cornflour and vinegar. Beat to combine. Drizzle the pureed strawberry over the meringue mixture, then gently fold through to create a marbled effect.
3. Using the marked circle as a guide, spoon the meringue mixture mixture onto the prepared tray. Use a spatula to make furrows up the side of the pavlova. Bake for 1½ - 1 hour 40 minutes or until just firm to the touch. Turn the oven off and cool completely in the oven with the door ajar.
4. Meanwhile, place the remaining strawberries in a bowl. Add the orange juice and extra caster sugar. Gently stir to combine. Set aside for 30 minutes or until strawberries soften slightly and mixture becomes syrupy.
5. Place the pavlova on a serving plate. Whisk the cream until soft - medium peaks form, the dollop over the pavlova. Spoon over the strawberries in syrup. Sprinkle with the orange zest. Serve immediately.
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