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Pavlova is a delicate meringue-based dessert, crispy on the outside and soft on the inside. Paired with fresh strawberries and whipped cream, this dessert is a delightful treat that melts in your mouth. Despite its elegance, it’s surprisingly easy to make.
Ingredients
For the meringue:
- 5 egg whites (at room temperature)
- 250g sugar
- 2 tsp corn starch
- 1 tsp apple cider or white wine vinegar
- 1 tsp vanilla extract
For the strawberry compote:
- 300g strawberries
- 100g sugar
For the whipped cream:
- 300ml heavy cream (35%)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For decoration:
- 200-300g fresh strawberries
- Fresh mint leaves
Method
- Prepare the strawberry compote: Wash and hull the strawberries, then quarter them. Place them in a saucepan with sugar and cook on low heat for 7-10 minutes until the sugar dissolves. Remove from heat and let cool.
- Make the meringue: In a large mixing bowl, beat the egg whites until they become frothy. Gradually add the sugar while continuing to mix. Beat for 5-6 minutes until stiff peaks form. Fold in the corn starch, vinegar, and vanilla extract.
- Shape and bake the meringue: Preheat the oven to 150°C (300°F). On two lined baking sheets, draw two 20cm circles. Spread the meringue evenly within the circles. Bake for 45 minutes, rotating the trays halfway through. The meringue should be crisp on the outside and slightly golden. Let them cool completely.
- Prepare the whipped cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Pavlova: Place one meringue layer on a serving dish. Spread half of the whipped cream on top, followed by half of the strawberry compote (drained of syrup). Add the second meringue layer, top with the remaining whipped cream and compote. Garnish with fresh strawberry halves and mint leaves.
Enjoy your beautiful Pavlova!