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Strawberry Pavlovas

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Ingredients
  Egg whites 6
  Caster sugar 10 Ounce (275 Grams Or 1 1/4 Cups)
  Vanilla essence 1 1⁄2 Teaspoon
  Cornflour 1 1⁄2 Teaspoon
  White wine vinegar 1 1⁄2 Teaspoon
For filling and decorating
  Double cream 1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
  Strawberry liqueur/Orange liqueur 30 Milliliter (2 Tablespoon)
  Strawberries 1 Pound, hulled (450 Grams, Small Sized)
  Angelica leaves 4
Directions

Mark six 7.5 cm/3 in circles well apart on a sheet of non stick baking parchment on a baking (cookie) sheet.
Whisk the egg whites until stiff.
Gradually whisk in the sugar until stiff and glossy.
Whisk in the vanilla essence, cornflour and vinegar.
Spoon on to the circles and spread to form 'nests', using the circles as a guide for size.
Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 hour.
Turn off the heat and leave in the oven to cool.
Peel off the paper gently, and store in an airtight container.
Whip the cream with the liqueur and chill.
Just before you leave for the picnic, spoon the cream into the pavlovas and top with strawberries, all pointing upwards.
Decorate with angelica 'leaves' and transport in the airtight container.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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