Indulgent Strawberry Pavlova

10-12 servings
Prep time
40 minutes
Total time
4 hrs, 20 min

5 medium sized egg whites, room temperature 
250g fresh strawberries
225g Caster sugar
1 litre fresh cream 
2 tbsp corn flour
3 tsp vanilla essence
2 tsp white vinegar
1 tsp sugar for the cream 
3 baking sheets 

First, you will need to preheat your oven to 120 Celsius. Beat the 5 egg whites with your mixer, and slowly add the Caster sugar to the mix. Then, add a dash of vanilla extract or one sachet to the mix.  Keep mixing until the whites have formed into a soft and floppy consistency. Feel the texture between your fingers and make sure its smooth. Next, add 2 tablespoons of corn flour and add 2 teaspoons of white vinegar.
Note: Fold the last two ingredients with a spatula at the end, after the meringue is done. 
After your mixing, make a medium sized circle on the baking sheet with your spoon. Pour the merengue within the circle, and then bake for one hour in the oven. When done cooking, let it cool.
The Cream 
To make your cream, beat the fresh cream until smooth, and then add vanilla and 1 tablespoon of sugar. Next, Cut your strawberries in quarters and leave 8 whole for the decoration. Mix the cut strawberries well into the cream and spread the mix on the meringue. After, you can decorate the Pavlova with the 8 whole strawberries. We recommend you refrigerate it for 4 hours before serving.
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