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  1. Home
  2. pavlova recipe

Strawberry Pavlova

this pavlova is a sticky, sweet delight. - by Barbara Northwood
  • 10 May 2019
Strawberry Pavlova
Prep: 25 Minutes - Cook: 60 Minutes - Moderately Easy - Serves 6-8
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I’d walk barefoot over hot coals for a ripe strawberry. Many recipes mess about with the beautiful berry too much, but this Pavlova keeps the strawberry virtually intact so it remains the star of the show.

Ingredients

FOR THE MERINGUE

4 egg whites

250g/9oz caster sugar

1 tsp white wine vinega

1 tsp cornflour

1 tsp vanilla extract

FOR THE TOPPING

500g/1lb 2oz strawberries, hulled and halved

200g/8oz redcurrants, stalks removed

3 tbsp icing sugar

350ml/12fl oz double cream

Method

  1. Heat oven to 150C/130C fan/gas 2. using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

  2. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

  3. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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