Yeah, I just took it there.
With strawberries and cream. Believe it.
Make this the night before you need it. No one likes a cracked pavlova!
I’m sure you knew that anyway.
I chose to use strawberries but honestly you could go in any direction fruit-wise.
Kiwi’s anyone? Plums? Cherries?
- 3 large egg whites
- 170g golden caster sugar
- 260ml whipping cream
- 2 teaspoons vanilla extract
- 250g strawberries
Preheat oven to 150°c and place rack on the middle shelf.
Prepare a baking tray by lining it with parchment paper and set aside.
In a large bowl whisk the egg whites until they just form stiff peaks (you should be able to turn the bowl upside down without the egg whites sliding out). At this point begin to add the caster sugar around 20g at a time. Avoid over whisking the egg whites as it would likely result in a not-so-yummy pavlova. Just whisk enough to incorporate the sugar with the whites and be done with it.
Use a round plate to draw a circle onto your parchment paper with a pencil. Dollop the pavlova mix into the circle and spread out to cover the area. Dollop (I love that word) spoonfuls of the mix around the edge of the circle to create mounds connecting around the outside. Use a skewer or something with a similar pointy end to create swirly peaks on your pavlova mounds in a carefree motion.
Pop your pavlova in the oven and immediately turn the temperature down to 140°c and cook for around 1 hour. Once the hour is up simply switch the oven off and leave your pavlova in there overnight. Seriously, leave it in there.
Ok, so the next day, to serve your gorgeous pava prepare the fruit by washing and chopping in any which way you want. Add 2 teaspoons of vanilla extract to the whipping cream and whisk until whipped and thick.
Spread your whipped cream all over that pavlova, and either carefully arrange your strawberries on top, or just throw them on. No biggie.