strawberry pavlova

Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert

Almond meringue with summer berries

whole almonds

caster sugar

raspberries

x 284 milliliters cartons double cream

strawberries

icing sugar

Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.

Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.

While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.

When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

Pavlova with whipped cream, lemon curd and fresh berries. This recipe will make two small pavlovas (15cm/6in) or one large 20cm (8in). Since the pavlova needs time to cool it is best baked a day or several hours in advance.Make sure to read the step by step guide and FAQs in the main post before making your first pavlova. Please note that oven temperatures are given in both Celsius and Fahrenheit   - pick the right one for your oven/location.

The Perfect Pavlova | Step By Step Guide

| egg

¼ tsp cream of tartar

360 g | 12.6 oz caster sugar

tbsp cornflour (cornstarch)

lemon juice

tsp vanilla extract

500 g | 2 cups double cream

lemon

| 10 ½ oz fresh berries ((one large punnet of berries))

icing sugar ((powdered sugar))

Preheat the oven to to 130C (270F) and place the shelf in the middle or lower end of the oven. Line a large tray with greaseproof paper and trace a 20cm (8in) circle on it.

Wipe your mixer bowl with lemon juice. Put the egg whites and cream of tartar in the mixing bowl and briefly mix together with a balloon whisk to combine.

Start whisking on LOW SPEED until the egg whites start to form large and then smaller bubbles and become foamy.

Continue whisking on medium-low speed until the egg whites have formed soft peaks. Start adding the sugar one tablespoon at a time while whisking on medium speed. Be patient, it can take as long as 10 minutes for all the sugar to be incorporated.

Increase the speed to medium high and continue whisking until the meringue is stiff and glossy. Feel a small amount of meringue between your fingers – if it feels gritty then the sugar hasn’t fully dissolved yet.

Continue to whisk until the sugar is fully dissolved and the meringue is stiff and glossy.

Add the lemon juice (or vinegar), cornflour and vanilla paste and whisk them in for 30 seconds.

Pile the meringue on your tray, quite high, to fill the circle you traced. Use an offset spatula to shape it, making a small indent in the centre. Alternatively you can pipe the meringue instead of freestyling for a more structured look.

Bake for 20 minutes then REDUCE the oven temperature to 90°C (195°F) or up to 110°C (225°F) please see notes about altitude. Bake for a further 90 minutes without opening the oven door. Turn the oven off and leave the pavlova to cool inside the oven for 5-6 hours or overnight to avoid cracks. At this point you can store the cooled meringue shells in an airtight container for several days.*** READERS BAKING AT HIGH ALTITUDE: Bake at 110°C (230°F).

Whisk the cream, icing sugar and vanilla extract until you have soft to medium peaks.

Ripple the lemon curd into the whipped cream and fill the pavlova once you are ready to serve (do not fill in advance).

Pile a handful of fresh berries over the top and serve with a dusting of icing sugar.

https://www.youtube.com/watch?v=7QpeX1xqexY

The Perfect Pavlova should be snowy white, crisp on the outside and slightly marshmallowy on the inside. Getting it right every time is easy if you follow a few basic guidelines. 

Visit SupergoldenBakes for the step-by-step guide and troubleshooting tips for perfect results every time.
https://www.supergoldenbakes.com/how-to-make-the-perfect-pavlova/

How to Make the Perfect Pavlova

Timeless classic, strawberry pavlova with crispy shell and soft and fluffy inside, crowned with whipped cream and fresh strawberries.

Strawberry Pavlova

250 g caster sugar

tsp white vinegar

tsp cornflour or arrowroot powder

300 ml double cream

tbsp icing sugar

This step is optional: Preheat the oven to 190°C (170°C fan). Line the large baking tray with baking paper and place the caster sugar on it, spreading it evenly over the surface. Once the oven is hot, place the sugar inside for 5 minutes. Remove from the oven, transfer to a small bowl and set aside. Drop the oven temperature to 120°C.

Preheat the oven to 120°C (fan). Using a plate roughly 20 cm in diameter, draw a circle with pencil onto baking parchment, then flip it onto the other side and line the baking tray with it. Set aside.

Using a handheld electric mixer or freestanding mixer with the balloon whisk attachment,  start beating the egg whites on medium to high speed, until they start to form stiff peaks. When the mixture turns into stiff peaks, gradually begin to add the caster sugar, 1-2 tbsp at the time until the meringue looks shiny and glossy. Rub some of the mixture between your fingers, it should feel smooth, without any sugar grit.

Add 1 tsp of cornflour or arrowroot powder, 1 tsp of white vinegar and 1 tsp of vanilla and whisk again. Mound the meringue inside of the circle on the baking paper and smooth the top, creating a small well in the centre. Bake in the oven for 1 hour at 120°C, then drop the temperature to 100°C and bake it for another 40 minutes.

Turn off the oven (do not open the oven door), and let the meringue sit in the cooling oven for at least a couple of hours (or overnight). It needs to cool down gradually, otherwise it will break and collapse.

Slice the strawberries into quarters and place them in the bowl. Sprinkle strawberries with 1-2 Tbsp of caster sugar and set aside.

Whip the double cream with 1-2 tbsp of icing sugar. Top the meringue with whipped cream and strawberries and drizzle with strawberry juices. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643297441/del4dzoaitv8rp9dvjsz.mp4

This strawberry Pavlova meringue is crispy and crunchy on the outside, with soft, fluffy and marshmallow-like centre. Crowned with whipped cream and fresh strawberries, this showstopper of a dessert is perfect for any occasion!

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Almond meringue with summer berries

The Perfect Pavlova | Step By Step ...

Strawberry Pavlova

Top 3 strawberry pavlova recipes from across the web

The most viewed strawberry pavlova recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond meringue with summer berries

The Perfect Pavlova | Step By Step ...

Strawberry Pavlova

The most viewed strawberry pavlova recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine