Recipe by KarenCuisine: Australian, New ZealandDifficulty: Easy
This recipe is one of a favorite from the New Yorks Times – An easy one and joy to make. It includes strawberries, a little balsamic vinegar and vanilla – a good combination that brings out the fullest essential flavor of the fruit. Top with whip cream and arrange it all on a plate.
Pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, in contrast to meringue which is usually solid throughout. It has been suggested the addition of cornflour is responsible for the marshmallow centre, although it has been debated that the cornflour is just another egg white stabiliser in addition to the acid.25
Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as strawberries, kiwi fruit and/or passion fruit.
4 – Egg Whites
Pinch of Salt
1 1/4 cups – superfine white Sugar
2 tsps – Cornstarch
1 tsps – Vanilla extract
1 tsp – White wine vinegar
For the Topping
1 pound – Strawberries – cut in half
1/2 tsp – Vanilla extract
1 tsp – Balsamic vinegar
2 tsps – superfine white sugar
2 cups – Heavy whipping cream
To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won’t transfer to the meringue). In bowl with electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny white peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.
Original Recipe – https://cooking.nytimes.com/recipes/9641-strawberry-pavlova
What is Pavlova? – https://en.wikipedia.org/wiki/Pavlova_(dessert)#cite_note-25