Scrumptious strawberry pavlova
- Mary Cadogan
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Serves 6
More effort
Cook: 1 hr and 30 mins - 1 hr and 40 mins
A star rating of 3.4 out of 5.18 ratingsRate
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Make this light and crispy strawberry pavlova for a showstopping summer party dessert.
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Ingredients
Nutrition
Units:
MetricUS
For the pavlova
-
2 tsp vinegar
any type
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2 tsp vanilla extract
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2 tsp cornflour
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4 large egg whites
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100g light muscovado sugar
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100g golden caster sugar
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25g hazelnuts
For the topping
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600g strawberries
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3 tbsp cassis
(blackcurrant liquer)
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568ml carton double cream
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Nutrition: per serving
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kcal650
-
fat48g
-
saturates28g
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carbs47g
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sugars33g
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fibre1.5g
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protein5g
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salt0.2g
low
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Method
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step 1
Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.
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step 2
Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.
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step 3
Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.
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step 4
Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.
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step 5
Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.
Recipe from Good Food magazine, June 2002
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A star rating of 3.4 out of 5.18 ratings
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