#pavlova #baking #dessert
Looking for a Pavlova cake recipe? Need to know to make a Pavlova dessert? Perfect pavlova for a hot summers day. This Strawberry Pavlova recipe is easy and the best. People tell me they are too frightened to make a Pavlova because they've heard how difficult they are to make. Watch my video and follow along with the steps in the recipe and you'll be surprised just how easy it is to make a homemade pavlova.
You can top a pavlova with anything you like but I think Strawberries and Cream is a classic combination. Other suggestions are mixed berries, e.g. blueberries, red berries and raspberries, it make s delicious tarty combo,
The great thing about this recipe is it uses cornstarch/cornflour.
Pavlova Recipe/Strawberry Pavlova
How to make Easy to make Pavlova Strawberries and Cream Recipe.
TIMINGS:
Prep Time: 30 mins.
Cooking Time: 2 hours.
Total Time: 2 hours 30 mins.
Serves 8.
INGREDIENTS:
For the meringue
6 eggs whites (medium)
1 ¾ cups (350g/12 oz) caster sugar
2 tsp of white wine vinegar
2 tsp of cornflour/cornstarch
1 tsp vanilla extract (optional).
For the filling
1 ¼ cups (300ml/10 fl oz) double cream.
1 tbsp of icing sugar (optional)
1 tsp vanilla extract (optional)
2 cups (400g/14oz) strawberries, halved.
METHOD:
1. Preheat the oven to 150C/130C Fan/300F
2. line a baking tray with baking paper.
3. Draw an 8”/20cm circle on the parchment paper using the bottom of an 8”/20cm tin or a plate.
4. Separate the egg yolks from the egg white making sure not to let any of the yolks into the egg white.
5. Place the egg whites in a clean bowl that you have cleaned with a paper towel.
6. Whisk the egg whites on a low speed at first until the egg whites get foamy and then set to a medium speed and whip until the meringue forms stiff peaks.
7. Start adding the sugar, one tablespoon at a time and whisking before adding another tablespoon and whisking again. Do this until all the sugar is mixed in.
8. After all the sugar has been added, mix the meringue for a further 5 to 7 minutes.
9. Check the meringue by taking a bit between your fingers and feel for any sugar grains. If so then beat for another minute and check again.
10. If the sugar isn’t fully dissolved it will melt and result in sugary water forming during baking.
11. Add the cornflour, vinegar and vanilla extract and mix again on high for about 30 seconds
12. Spread the mixture on top of the baking paper to give an 8”/20cm circle and flatten the top so that fruit can be added when baked.
13. Bake in a preheated oven for 1 ½ to 2 hours. When cooked the pavlova will be a pale creamy colour.
14. Turn off the oven and leave the pavlova in the oven to become cool.
15. Whisk the double cream in a large bowl until thick. You can sweeten the cream by adding a tablespoon of icing sugar and 1 teaspoon of vanilla extract before whisking.
16. Spoon the cream over the top of the cooled pavlova.
17. Pile the strawberries high on top of the cream.
18. Pavlova is best served on the day it’s assembled, a “Naked” pavlova will keep for up to a month once it’s wrapped in cling film and foil and stored in a cool place.
19. Mmm Scrummy!!!
QUESTIONS:
If you have any questions about this Pavlova recipe, then please leave me a comment and I will get back to asap.
THANK YOU:
Thanks for watching and happy baking!
#Strawberry #StrawberryPavlova #Scrummy
