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Strawberry-and-cream pavlova

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Strawberry-and-cream pavlova

30 minutes

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Strawberry-and-cream pavlova

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

6 free-range egg whites
50 g caster sugar
100 g strawberries, halved
1 cup cream
1/2 t vanilla extract

Method

Preheat the oven to 160°C.

Whisk the egg whites until frothy, then gradually add 30 g caster, whisking continuously. Continue whisking until the meringue is glossy and stiff peaks form. Spread the mixture onto a silpad and bake for 25 to 30 minutes, or until crispy. Allow to cool.

Sprinkle the strawberries with 10 g caster sugar and set aside until ready to assemble.

Whip the cream until stiff, then add the remaining caster sugar and vanilla extract.

To assemble the pavlova, roughly break the pavlova into large pieces and place on a serving platter. Top with dollops of cream and scatter with the strawberries.

Serve immediately.

TASTE's take: This might look like a bit of a flop but it’s my take on Eton Mess – crushed meringue, sweet strawberries and a dollop of cream.

Browse more meringue recipes here.