Strawberry Pavlova

by

Kamran Siddiqi

Posted May 13, 2022 (Last updated May 13, 2022)

Serves

4

Total Time

1hrs 55mins

Calories

556

This pavlova is as classy as the ballerina for whom the dessert was named, and it’s fit for any occasion. The outside of the pavlova meringue is slightly crisp, but its inside is soft, marshmallow-like, and as ...

recipe-image
    Ingredients

  • Granulated sugar icon
    Granulated sugar250 g
  • Fine sea salt icon
    Fine sea salt1 pinch
  • White vinegar icon
    White vinegar1 ¼ teaspoons
  • Whipping cream icon
    Whipping cream240 ml
  • Powdered sugar icon
    Powdered sugar2 tablespoons
  • Raspberry jam icon
    Raspberry jam3 tablespoons
  • Mixed fresh fruit icon
    Mixed fresh fruitas needed
  • Pistachios icon
    Pistachiosas neededcrushed
  • Egg white icon
    Egg white5
  • Vanilla extract icon
    Vanilla extract1 teaspoon
    Method

  • 1. Position a rack in the center of the oven. Pre­heat the oven to 250°F/120°C
  • 2. Line a rimmed baking sheet with parchment paper
  • 3. In a large, clean bowl using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on the lowest setting
  • 4. After 15 seconds, gradually increase the speed to the highest setting
  • 5. Once the mixture begins to foam, add the sugar and salt in a slow, steady stream
  • 6. The egg whites will begin to look glossy. Keep beating on high until firm (stiff) peaks form
  • 7. Fold the vinegar into the meringue with a metal spoon to avoid deflating
  • 8. Spoon the meringue onto the prepared baking sheet, spreading it out into the drawn circle
  • 9. Bake for 1 hour and 15 minutes, until the outside of the meringue has hardened and the center is still soft and chewy
  • 10. Let cool then set aside
  • 11. Peel off the parchment and transfer the meringue to a plate or cake stand
  • 12. Put a large bowl in the freezer to chill for several minutes before beginning
  • 13. In the chilled bowl, using a balloon whisk or a handheld mixer whip together of the cream and the confection­ers’ sugar until firm, stiff peaks form
  • 14. Whisk in the vanilla (if using). Lightly whisk in the remaining cream to create an ethereal whipped cream
  • 15. Spoon content of medium bowl into serving plate evenly
  • 16. Spoon the whipped cream onto the pavlova, causally spiral the jam onto the whipped cream (if using), then top with the fruit of your choice and maybe a smattering of pistachio nuts before serving
  • 17. Serve immediately

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