Strawberry Pavlova

Strawberry Pavlova Recipe

The perfect Pavlova should be snowy white, crisp on the outside and slightly marshmallowy on the inside. Getting it right each time is easy if you follow a few basic things and there’s also  tips based on personal pavlova mistakes!

Pavlova is made from egg whites and sugar and has a unique squidgy texture. The egg whites are whipped until firm and then the sugar is gradually added until the meringue is glossy and so thick.

The meringue can be spread with a spoon on a tray lined with grease proof paper or piped . It is very important to let the pavlova cool gradually inside the turned-off oven once baked  this helps it stay crisp.

Once your pavlova is baked and cooled it can be filled with freshly whipped sweetened cream and fresh berries which undercut some of the sweetness.I am making Strawberry pavlova today.

Strawberry Pavlova
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Strawberry Pavlova

AVOIDING PAVLOVA MISTAKES

Meringue is not whipping!  First of all you have to make sure that no egg yolk goes into your egg whites otherwise they won’t whip up no matter how hard you try. Secondly you have to make sure the mixing bowl and beaters are perfectly clean and free of any grease. For that reason it is best to use a metal or glass bowl as plastic can hold on to grease. 

What type of egg whites?  You can use room temperature eggs or pasteurized egg whites.

My pavlova is weeping! Make sure the sugar is completely dissolved before baking. Feel the meringue between your fingers, if it is gritty then you need to keep whisking. Another thing to watch out is over whipping the eggs.

My pavlova is completely flat!  Usually too hot oven do this. I usually preheat the oven to 180C  but reduce the heat to 130C when the pavlova goes in. The cooking time is 45 minutes. You might need to experiment to see what temperature works best for you and your oven. If in doubt, cook at a slightly lower temperature for a little longer.

Also try my Chocolate Raspberry pavlova recipe

Serving : 8

Ingredients

  • Egg whites of 3 large eggs 
  • Caster sugar   150 g
  • Corn flour  2 tbsp
  • White vinegar  1/2 tsp
  • Double cream  300 g
  • Icing sugar  1/2 tbsp
  • Strawberries  200 g

Picture Directions,

Strawberry Pavlova
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In a clean dry bowl of a stand mixer add room temperature egg whites.
Strawberry Pavlova
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Beat until you see light peaks form. Now start adding caster sugar a little at a time and keep beating.
Strawberry Pavlova
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Beat until stiff peaks form and meringue is no more gritty when you touch it.
Strawberry Pavlova
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Now add 2 tbsp sieved cornflour and 1/2 tsp white vinegar.
Strawberry Pavlova
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Fold it with spatula.
Strawberry Pavlova
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On a baking tray place grease proof paper. Keep a 8 inch cake pan on it and draw a round circle.
Strawberry Pavlova
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Flip the paper so you can see the round mark but that will not touch your meringue.
Strawberry Pavlova
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Place all prepared meringue on grease proof paper
Strawberry Pavlova
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Shape it round with a spoon or fork.
strawberry pavlova
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Preheat the oven at 180 C. reduce it to 130 C when you put meringue inside. Bake for 45 minutes. After baking turn off the oven and let the pavlova inside for 1 hour or until cool.
Strawberry Pavlova
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Pavlova
Strawberry Pavlova
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Cut strawberries and whip double cream with 1/2 tbsp icing sugar until stiff peaks.
Strawberry Pavlova
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place whipped cream in middle of pavlova.
Strawberry Pavlova
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Arrange strawberries on it and it is done.
Strawberry Pavlova
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Strawberry Pavlova

 

 

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