April 25, 2013 by dgarnett2013
- 6 organic egg whites, at room temperature
- a pinch of salt
- 350g caster sugar
- 2 tsp cornflour
- 1 tsp vinegar
For the topping:
- 250ml double or whipping cream
- 250g strawberries
- 1 dessert spoon caster sugar
Heat the oven to 180 degrees C.
Line a baking sheet with baking parchment and draw a 23cm circle on the paper.
Put the egg whites in a large, clean, grease-free bowl with a pinch of salt and whisk until they hold stiff peaks.
Start whisking in the sugar, 1 tab at a time, whisking well after each addition. Continue whisking till the whites are stiff and glossy and you can tip the bowl upside down without any worry.
Finally, fold in the cornflour and vinegar (you can do this in the mixer too).
Mound the meringue mixture on to the paper, within the circle, smoothing the top and sides with a spatula and use the back of a spoon to hollow out a slight nest.
Bake for 5 minutes, then turn the oven down to 120 C and cook for a further 1 hour and 15 mins. If you have time turn the oven off and let the meringue cool down in the cooling oven.
While the pavlova is cooking, cut the strawberries into slices and sprinkle with sugar. Let them macerate for half an hour or so to draw out their sweetness.
Slide the pavlova, on its baking parchment, off the baking sheet and onto a wire rack and let cool completely.
Then remove baking parchment, using either large spatulas/ fish slices or by using another baking sheet to slip partially under the meringue, then sliding it onto a Then remove baking parchment, using either large spatulas/ fish slices or by using another baking sheet to slip partially under the meringue, then sliding it onto a plate.
Whip the cream until it just holds it shapes. Do not over whip. Spread the pavlova with the cream and decorate with the strawberries. (or use other berries or fruit.)
Made for Lulu’s 13th birthday.