Strawberry pavlova
Crisp meringue, soft cream, fresh strawberries.
Ingredients
| Ingredient | Amount |
|---|---|
| Meringue | |
| Egg whites | 120 g |
| Caster sugar | 220 g |
| Cornstarch | 8 g |
| Lemon juice | 8 g |
| To finish | |
| Whipping cream | 240 g |
| Fresh strawberries | 300 g |
| Total | 896 g |
Method
- 1
Whisk the egg whites until foamy. Add the sugar gradually and continue whisking until the meringue holds firm, glossy peaks.
- 2
Sift over the cornstarch, add the lemon juice and fold gently to combine.
- 3
Shape a round with a slight hollow in the centre. Bake at 110°C / 230°F for 90 minutes. Turn off the oven and leave the meringue inside to cool.
- 4
Whip the cream to soft peaks. Spoon it over the cooled meringue and finish with the strawberries just before serving.