Strawberry Pavlova
Strawberry Pavlova
I love pavlovas and this can be made gluten-free and dairy-free if you wish. This recipe calls for cream, but this can easily be substituted for dairy-free cream which you can make at home with just a few ingredients. The recipe for dairy-free cream is below.
Ingredients:
Meringue
4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
Topping
700g strawberries, hulled and halved
3 tbsp icing sugar
350ml double cream
Method:
Preheat the oven to 150°C / 130° Fan / 300°F / Gas Mark 2.
Use a pencil to mark out the circumference of a dinner plate on baking parchment.
Meringue
Whisk 4 egg whites until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Cooking
Bake for 1 hour.
Then turn off the heat and let the Pavlova cool completely inside the oven.
Topping
Whilst the meringue is cooling, chop and hull the strawberries.
Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue.
Place the strawberries on the cream and sieve icing sugar over before serving.
If you have strawberries leftover then place them in a bowl alongside the cream for those of us who love extra!
Additional Notes:
Add herbs such as mint to the topping.
Add other berries for a delicious berry pavlova.
Equipment Used:
Bowl
Spoon
Electric Mix (optional)
Baking Sheet
Knife
Chopping Board
Freezing Notes:
Did you know you can freeze pavlova for up to 3 months. You should only freeze the base of your pavlova and not the topping with it. These will need to be frozen separately.
Did you know you can also freeze egg whites? I often have egg white or egg yolks left over from cooking and I freeze these and then use them later to make delicious recipes such as this one.
Recipe credit: Save Money, Freeze Food.
