strawberry pavlova recipe
Introduction:
Strawberry Pavlova is a classic dessert that is perfect for any occasion. This dessert consists of a meringue base that is crisp on the outside and chewy on the inside, topped with whipped cream and fresh strawberries. This recipe will take you through the step-by-step process of making a perfect Strawberry Pavlova that is sure to impress your guests.
The recipe includes a list of ingredients, including eggs, sugar, cornstarch, vinegar, vanilla extract, heavy cream, strawberries, sugar, and balsamic vinegar. The instructions take you through each step of the process, from preheating the oven to baking the meringue base, preparing the whipped cream and strawberries, and assembling the pavlova.
The recipe includes helpful tips, such as using room temperature eggs, ensuring the bowl and beaters are clean when beating the egg whites, not overbeating the egg whites, tapping the meringue to check if it's done, and letting the meringue cool completely before adding the toppings.
Ingredients:
For the Meringue Base:
- 6 large egg whites
- 1 and 1/2 cups granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1 tablespoon balsamic vinegar
Instructions:
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Using a stand mixer or hand mixer, beat the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites, one tablespoon at a time, while continuing to beat the mixture.
- Once all the sugar has been added, beat the mixture for an additional 2-3 minutes until it is thick and glossy.
- In a separate bowl, mix together the cornstarch, white vinegar, and vanilla extract.
- Gently fold the cornstarch mixture into the egg white mixture until fully incorporated.
- Spoon the mixture onto the prepared baking sheet and form it into a large circle, making a slight indentation in the center to hold the whipped cream and strawberries.
- Bake the meringue base for 1 and 1/2 hours or until it is crisp on the outside and chewy on the inside. Turn off the oven and allow the meringue base to cool inside the oven for an additional hour.
- While the meringue base is cooling, prepare the whipped cream by combining the heavy cream, sugar, and vanilla extract in a mixing bowl.
- Beat the mixture until it forms stiff peaks.
- In a separate bowl, combine the sliced strawberries, sugar, and balsamic vinegar. Mix well and let it sit for about 15 minutes to macerate.
- Once the meringue base is cool, transfer it to a serving platter.
- Spread the whipped cream on top of the meringue base, making a slight indentation in the center to hold the strawberries.
- Spoon the macerated strawberries over the whipped cream.
- Serve immediately and enjoy!
Tips:
- Be sure to use room temperature eggs for the meringue base.
- When beating the egg whites, make sure the bowl and beaters are clean and free of any grease or residue.
- Do not overbeat the egg whites. They should form stiff peaks, but not be dry or crumbly.
- To check if the meringue base is done, tap the top with a spoon. It should sound hollow.
- Be sure to let the meringue base cool completely before adding the whipped cream and strawberries.
- You can add other fruits or toppings to the pavlova, such as kiwi, mango, or passionfruit.
Conclusion:
Strawberry Pavlova is a delicious and impressive dessert that is perfect for any occasion. This recipe may seem intimidating, but with the right technique and a little patience, anyone can make a perfect pavlova. The meringue base should be crisp on the outside and chewy on the inside, while the whipped cream and strawberries provide a sweet and creamy contrast. Give this recipe a
