Strawberry Pavlova
This is a pavlova cake made by baking meringue. Crisp on the outside and marshmallow-soft and chewy on the inside, the meringue is topped with sweet whipped cream and tangy strawberries. The ingredients are simple and the method isn't difficult, making it perfect as a home café dessert or a treat for kids.
Ingredients
Meringue
- Egg whites4
- Corn starch10g
- Sugar130g
Topping
- StrawberriesTo taste
- Heavy cream150ml
- Sugar30g
Directions
- 1
Prepare the ingredients.
- 2
Add half of the 130g of sugar to the egg whites and whisk to start forming a meringue.
- 3
Once white foam forms, add the remaining sugar and whip until the meringue is firm.
- 4
Once the meringue holds stiff peaks, add the corn starch and whip for about 30 more seconds.
- 5
If the meringue doesn't fall out when you turn the bowl upside down, it's firm enough.
- 6
Spread the finished meringue into the size and shape you like.
- 7
Bake in an oven preheated to 100°C for about 1 hour 30 minutes. (Let it cool completely after baking.)
- 8
Cut the strawberries into the shape you like.
- 9
Add 30g of sugar to the heavy cream and whip until stiff.
- 10
Top the cooled meringue with whipped cream and strawberries.
- 11
Cover with another meringue layer.
- 12
Add more whipped cream and strawberries on top.
- 13
Decorate as you like to finish your pavlova.
Tips
Instead of strawberries, chocolate or other fruits work well too. Any type of starch can be used. Baking time varies by oven, so bake until the surface turns crisp.