Pavlova

Pavlova recipe

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Bite into this delicious crunchy and fluffy pavlova topped with vibrant and juicy strawberries and enjoy the fresh taste of summer. See method

  • Serves 8
  • 15mins to prepare and 1hr to cook, plus cooling
  • 405 calories / serving

Ingredients

    For the meringue

    • 4 medium egg whites
    • 250g caster sugar
    • 1 tsp white wine vinegar
    • 1 tsp cornflour
    • 1 tsp rosewater (optional)

    For the filling

    • 2 tbsp icing sugar
    • 350ml double cream
    • 1 tsp vanilla essence
    • 750g fresh strawberries

Each serving contains

  • Energy

    1685kj
    405kcal
    20%
  • Fat

    24g 34%
  • Saturates

    15g 75%
  • Sugars

    47g 52%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 47.3g Protein 2.8g Fibre 1.3g

Method

  1. Preheat the oven to gas 2, 150°C, fan 130°C. Draw a 23cm (9cm) circle on a sheet of nonstick baking paper.
  2. To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy. Finally, whisk in the vinegar, cornflour and rosewater.
  3. Use a little of the meringue mixture to stick the marked baking paper onto the baking sheet. Spoon the meringue onto the baking sheet, using the circle as a guide. Make a dip in the centre to create a ‘wall’ around the outside.
  4. Cook the meringue for one hour then turn off the oven and leave to cool for 8 hours or ideally overnight.
  5. To make the filling, whisk together the icing sugar, double cream and the vanilla essence. Pile into the middle of the meringue shell and top with the strawberries. Serve immediately.

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