Strawberry Pavlova

This is an old favourite, most recently revived for a lockdown Wedding Anniversary dinner! Don't be afraid of meringue, this is an easy peasy never-fail recipe.

3 large egg whites
175g caster sugar
Whipping/double cream
Fruit

1. Pre-heat oven to 150 degC. Lightly oil a baking sheet and line with grease proof paper.
2. Place egg whites in large clean bowl, with sugar measured and ready (I used golden caster sugar here, but use white if you want a white pavlova).
3. Whisk the egg whites until they form soft peaks and you can turn bowl upside down. Do not over-beat.
4. Whisk in the sugar, 25g at a time, whisking after each addition until all in.
5. Construct your pavlova as desired on the baking sheet - use small spoonfuls to build the shape up around the edges.
6. Place sheet in oven and turn down to 140 degC, leave to cook for 1h.
7. Turn heat off but leave pavlova in oven until completely cold.
8. When completely cold, whip cream and add to the centre of the pavlova. Pile fruit on top.
9. Serve - yum!

Topping ideas:
Traditionally made using summer fruits: strawberry, raspberry etc
Peach and blackberry
Pineapple and stem ginger (nice in winter)

Comments

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