I adore the way this cake looks. The taste is even better. The contrast between the sourish strawberry topping and the sweet meringue is delightful.
Suffice to say that I made it twice this week. First one was for last Sunday’s family gathering and the next one was just because we couldn’t have enough of it.
I’ve taken the recipe from BBC Good Food. Although I’ve followed the procedure on how to make the meringue to a tee, I’ve tweaked the topping a bit and made it easier.
Here’s the lovely recipe:
For the meringue
4 egg whites
250 g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
For the topping
500 g strawberries, hulled and halved
3 tbsp icing sugar
300 ml double cream
Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 50 minutes, then turn off the heat and let the Pavlova cool completely inside the oven.
When the meringue is cool, press and mash 100 g of the strawberries with a fork. Mix it with 2 tbsp icing sugar.
Whip the cream using a whisk with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream.
Finally, pour the sauce over the whole lot.