Strawberry Pavlova
Strawberry Pavlova
Recipe for 6 people - Preparation: 30 min - Rest: 30 min - Cooking: 1h
ingredients
250g of fragrant strawberries
Meringue :
4 egg whites
1 pinch of salt
1/2 c. vanilla (powdered or liquid)
200 g caster sugar
1 C. cornflour
Cream:
20 cl of fresh cream
1 C. tablespoon icing sugar
1 sachet of vanilla sugar
Preparation
Preheat the oven (thermostat 3 - 90 ° C).
Prepare the meringue: in a bowl, whip the egg whites firmly with salt and vanilla. Towards the end, add the sugar quickly to the spatula. Without whipping, add cornstarch.
Line the baking sheet with a sheet of baking paper. Cut out a disc-shaped template 26 centimeters in diameter.
On the sheet, pour the mixture in the round. Use the template to delineate the edges of the meringue disk.
In the center of the meringue, dig a slight depression with the back of a spoon.
Bake halfway up and cook for 1 hour. Watch, and if the meringue stains too much, protect it with a sheet of baking paper or lower the thermostat (the meringue should not dry out because it could crack).
At the end of this time, turn off the oven but allow the meringue to rest for 30 minutes. Remove from oven and let cool.
Carefully, take off the baking paper from the meringue.
Prepare the strawberries: wash them and dry them. Thicken them and cut them into strips.
Prepare the cream: whip the cold cream very cold. As soon as it adheres to the whisk, incorporate the icing sugar and vanilla sugar.
When serving, cover the meringue with whipped cream. Arrange on a round serving dish, then decorate, spreading strawberries over them.
