Strawberry & Cream Pavlovas

May 29, 2024

45 mins Cook

707

161

This dessert is the ultimate celebration of summer, bringing together the season’s freshest flavors in a stunning presentation. Creating individual pavlovas not only elevates this classic dessert but also ensures that each guest experiences the “wow” factor with their own personal masterpiece. The delightful harmony of sun-ripened strawberries, airy unsweetened cream, and perfectly crisp meringue is truly a match made in heaven. Dive into this elegant and refreshing treat, and savor the essence of summer in every bite.

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agnesgempackfoods-ie

prep time

15 mins

cooking time

45 mins

servings

total time

1 hour

Equipment

Oven
Weighing scales
Baking tray
Parchment paper
Stand or hand mixer
Piping bag
Large star nozzle
Mixing bowls
Chopping board
Small knife
Scissors

Ingredients

4 large egg whites
210g Gem caster sugar
210g Gem icing sugar
10g Gem cornflour
Dash vanilla
300ml whipping cream
12 fresh strawberries
Fresh mint

Instructions

Line a baking tray with parchment paper and set to one side.

Preheat your oven to 120°C/100°C fan.

Into a clean dry bowl add the room temperature fresh egg whites.

Whisk for 2 minutes on full speed until doubled in size and start adding the caster sugar.

Mix until thick.

At this point start adding the icing sugar and cornflour and mix on full speed again until thick and glossy.

Spoon the meringue into a piping bag fitted with a large star nozzle.

Stick the baking paper down to the tray with some of the mix and pipe 8 meringue nests on the lined tray.

If you don’t have a piping bag or nozzle, you can simply spoon 8 meringue mounds onto the tray instead. Hollow out the centre to allow space for the cream later.

Bake in the pre-heated oven for 45 minutes and then turn the oven off and allow to cool fully inside.

To serve, simply spoon some whipped cream into the centre and top with sliced strawberries and mint.