Strawberry Pavlova

Equipment

• Electric mixer (hand or stand mixer)
• Large mixing bowl (clean and grease-free)
• Baking tray
• Parchment paper
• Spatula
• Cooling rack

Ingredients

For the Meringue Base:

• 6 large egg whites (room temperature)
• 300g (1½ cups) caster sugar (superfine sugar)
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch (cornflour)
• 1 teaspoon vanilla extract
• Pinch of salt

For the Topping:

• 300ml heavy whipping cream (cold)
• 2 tablespoons powdered sugar (optional, to taste)
• 1 teaspoon vanilla extract
• 300g fresh strawberries (sliced or halved)
• Optional: mint leaves for garnish
• Optional: strawberry syrup or coulis for drizzling

Instructions

Step 1: Prepare the Oven and Tray

1. Preheat your oven to 120°C (250°F) . Line a baking tray with parchment paper and draw a 20 cm (8-inch) circle on it as a guide. Flip the paper upside down so the pencil mark doesn’t touch the meringue.

Step 2: Whip the Egg Whites (Intensity: High Precision Stage)

1. In a large, clean, grease-free bowl, add the egg whites and a pinch of salt. Start beating on medium speed until soft peaks form. This usually takes about 3–4 minutes.
2. Once soft peaks appear, gradually add the sugar one tablespoon at a time , beating continuously. This step is crucial—rushing can collapse the meringue. Continue beating on high speed for 6–8 minutes until the mixture becomes glossy, thick, and stiff peaks form.
3. To test readiness, rub a small amount between your fingers. If it feels grainy, continue beating until smooth.

Step 3: Add Stabilizers

1. Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula. These ingredients stabilize the meringue, giving it the signature crisp outside and marshmallow-soft inside.
2. Fold carefully to avoid deflating the mixture.

Step 4: Shape the Pavlova

1. Spoon the meringue onto the prepared baking sheet, using the drawn circle as a guide. Shape it into a round nest with slightly higher edges and a shallow center for the cream and strawberries.
2. Use the back of a spoon to create soft peaks and texture on the surface. This helps create the classic pavlova look.

Step 5: Bake (Low Intensity Heat Phase)

1. Place the tray in the preheated oven at 120°C (250°F) .
2. Bake for 90 minutes without opening the oven door. The pavlova should turn pale cream or light ivory in color.
3. After baking, turn off the oven and leave the pavlova inside for at least 1–2 hours to cool completely. This prevents cracking and collapsing due to sudden temperature changes.

Step 6: Prepare the Cream

1. In a chilled bowl, whip the heavy cream using an electric mixer until soft peaks form. Add powdered sugar and vanilla extract if desired, then continue whipping until slightly firm but still smooth.
2. Do not overwhip, or the cream may become grainy.

Step 7: Prepare the Strawberries

1. Wash and dry the strawberries thoroughly. Slice or halve them depending on size. If desired, sprinkle lightly with sugar and let sit for 10 minutes to release natural juices.

Step 8: Assemble the Pavlova

1. Once the meringue is completely cool, carefully transfer it to a serving plate.
2. Spread the whipped cream generously over the center, allowing it to slightly overflow for a rustic look.
3. Top with fresh strawberries, arranging them evenly. You can drizzle with strawberry syrup or coulis for extra flavor and shine.
4. Add mint leaves for a fresh garnish if desired.

Nutrition

Calories: 280 kcal · Protein: 4g · Fat: 12g · Carbohydrates: 38g · Saturated Fat: 7g · Fiber: 1g · Sugar: 34g · Sodium: 35mg