🍓Strawberry & Raspberry Pavlova
Light, fruity, and perfect for sunny days! A crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh berries.
Serves: 6 to 8 people
Ingredients:
For the meringue:
- 4 egg whites (at room temperature)
- 200 g (1 cup) granulated sugar
- 1 tsp white vinegar or lemon juice
- 1 tbsp cornstarch (cornflour)
For the topping:
- 250 ml (1 cup) heavy whipping cream, cold (at least 30% fat)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (optional)
- 200 g strawberries, sliced
- 150 g raspberries
- Fresh mint leaves, for garnish (optional)
Instructions:
1. Make the meringue:
Preheat your oven to 120°C (250°F) using a fan-forced setting if possible.
In a clean bowl, whisk the egg whites until they form soft peaks. Gradually add the sugar, one spoonful at a time, while continuing to beat. Whisk until the mixture becomes thick, glossy, and holds stiff peaks.
Gently fold in the cornstarch and vinegar.
On a baking tray lined with parchment paper, shape the meringue into a circle about 20 cm (8 inches) in diameter, creating a slight well in the center to hold the cream later.
Bake for 1 hour and 15 minutes. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
2. Prepare the whipped cream:
Whip the cold cream with powdered sugar and vanilla (if using) until it forms stiff peaks.
3. Assemble the Pavlova:
Place the cooled meringue on a serving dish.
Fill the center with whipped cream.
Top with sliced strawberries and whole raspberries.
Garnish with mint leaves if desired.
Tip: Best served the same day for maximum crispness!
