250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed
1 vanilla pod, split, seeds only
75g/2˝oz sifted icing sugar
450g/1lb strawberries, washed, hulled and cut in half
For the strawberry sauce
100ml/3˝fl oz water
100g/3˝oz caster sugar
250g/9oz strawberries
Instructions
1.Preheat the oven to 180C/360F/Gas
2.Whisk the egg whites in a bowl until stiff peaks form when the
whisk is removed.
3.Add the sugar, one tablespoon at a time, whisking constantly,
until all the sugar is combined and stiff peaks form when the
whisk is removed.
4.Gently fold in the vinegar, pink food colouring and orange
liqueur.
5.Divide the meringue mixture into two equal portions. Spread
the meringue mixture onto two baking trays lined with baking
parchment.
6.Transfer to the oven and turn the oven temperature down to
150C/300F/Gas 2.
7.Bake the meringue for about one hour. The result should be
crisp on the outside and chewy in the middle.
8.For the filling, whisk the cream with the vanilla seeds and
sugar until stiff peaks are formed when the whisk is removed.
(You can use the vanilla pod in another dish.)
9.Spoon equal amounts of the cream mixture onto both of the
cooked meringues.
12.Place equal amounts of the strawberries on top of the two
cream-covered meringues.
13.For the sauce, place the sugar and water into a pan over a
medium heat and bring to the boil. Boil for 12-15 minutes, until
the liquid becomes a thick syrup.
Remove from the heat then add the strawberries and set aside
for ten minutes. Transfer the strawberries and syrup to a food
processor and blend until smooth, then pass through a sieve.
Place into the fridge to chill.
To serve, cut each pavlova in half and place each half onto a
plate. Pour over the strawberry sauce and serve.
Originally Submitted
11/4/2015
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