Pavlova seems a difficult dish and is therefore often avoided. But it’s quite easy to make. It’s super fun to do and your guests will be impressed with you when you serve this at your next dinner party. There are two ways to make a pavlova. The first is to make one big pavlova, the other, and that’s my favorite way, is to make mini pavlova’s. This way you do not have to cut the pavlova so everyone gets their own perfect mini pavlova!
Read on to see how to make this delicious pavlova. . .
What do you need for pavlova with strawberries
– 5 egg whites
– 250 grams of sugar
– tablespoon of cornstarch
– tablespoon of white vinegar
– 250 grams of strawberries
– 250 ml cream
– 3 tablespoons sugar
– dark chocolate to taste
– lemon juice
How to make pavlova with strawberries
1. Use a metal bowl and a hand mixer with metal whisks for your egg whites. Rub everything with some lemon juice and make sure everything is grease free. This is important if you want your egg whites to get stiff. Place the egg whites in the bowl and whisk them almost stiff with the cornflour and vinegar.
2. Put the sugar little by little to the egg whites and continue beating. Continue beating until your egg whites are forming stiff peaks and you can keep the bowl upside down without the egg whites falling out.
3. Place parchment paper on a baking sheet. If you choose a large pavlova you scoop the mixture on the baking tray in a circle shape. Make a crater in the middle of the pavlova. This way the filling will not fall off. If you opt for the mini pavlova’s it’s best to put the mixture into a piping bag and pipe six mini pavlova’s on your baking sheet.
4. Slide the pavlova in a preheated oven at 120 degrees Celsius for an hour and a half. Then let the cake cool completely in the oven. Don’t open the oven door, otherwise your pavlova can collapse!
5. Whip the cream with the sugar and cut the strawberries into pieces. Divide the whipped cream and the strawberries on your pavlova or mini pavlovas. Put some grated dark chocolate over your pavlova(s) to taste and serve.
Bon Appetit! XO Wilma