With this 3-day weekend, you might feel like doing some baking. We’re starting to find very good French strawberries on our greengrocers’ stalls, so why not make a strawberry pavlova? It’s an ultra simple dessert to make that I made a few weeks ago. In fact, it was the first time I’d made (and eaten) a pavlova.
A little piece of information for the road, for those who don’t know: the pavlova is a meringue-based dessert named in honour of the Russian ballerina Anna Pavlova. The meringue is topped with whipped cream and fresh seasonal fruit.
I was afraid I wouldn’t like the combination of textures (the crunch of the meringue and the softness of the chantilly) but it turns out they go together wonderfully, I loved it! It’s super fresh and not too sweet after all. Next time, I’ll try a cake version.
Ingredients & preparation
3 components · Full recipe
Meringue
Ingredients
- 60 g (2.1 oz) egg whites
- 60 g (2.1 oz) caster sugar
- 60 g (2.1 oz) icing sugar
Preparation
1
Preheat the oven to 90°C / 194°F (100°C / 210°F maximum).
2
Separate the whites from the yolks. Ideally the whites should be at room temperature.
3
Begin whisking the egg whites with a hand mixer or stand mixer at low speed to incorporate as much air as possible. The whites will start to foam.
4
Add the caster sugar gradually once the whites are already partially whipped.
5
Continue whisking to stiffen the meringue. When you lift the whisk, the meringue should form a firm peak (bird’s beak).
6
Gently fold in the sifted icing sugar with a rubber spatula.
7
Line a baking tray with baking paper. Using a large spoon, shape 4 generous mounds of meringue, making a hollow in the centre of each one. Use the spoon to push the meringue up around the edges to create peaks and give some height.
8
Bake for 1 hour 30 minutes to 2 hours.
9
The meringue is done when it lifts cleanly off the baking paper. It should be crisp on the outside and soft in the middle.
Vanilla Chantilly
Ingredients
- 200 g (7.1 oz) full-fat liquid cream
- 20 g (0.7 oz) mascarpone
- 2 tbsp icing sugar
- ½ vanilla pod
Preparation
1
Place the bowl and the whisk attachment in the freezer for at least 15 minutes.
2
Pour the cream into the bowl and begin whisking at medium speed; once the cream starts to firm up, increase the speed. The cream will gradually mount and stiffen.
3
Check the cream occasionally by stopping the mixer and checking the consistency. It is ready when it holds its shape completely — if you tip the bowl upside down, it should not fall. Be careful not to overwhip, or you will end up with butter. Knowing when to stop is key.
4
Add the icing sugar and vanilla seeds when the cream is almost fully whipped.
5
Transfer to a piping bag fitted with a star nozzle and refrigerate until assembly.
Assembly
Ingredients
- 250 g (8.8 oz) strawberries
- lime zest
- mint
Preparation
1
Rinse the strawberries briefly under cold water and hull them. Pat dry on kitchen paper, then slice lengthways.
2
Pipe the vanilla chantilly into the hollow of each pavlova.
3
Arrange the strawberry slices attractively on top of the chantilly.
4
Grate over some lime zest and add one or a few mint leaves.
Gallery
