Strawberry Pavlova With Vanilla Cream And A Strawberry Glaze
This stunning pavlova features a delicate meringue base, filled with a luscious combination of white chocolate, vanilla cream, and fresh strawberries. The sweet strawberry glaze adds a shiny finish, making this dessert a showstopper for any special occasion.
— Constant Cookbook
Ingredients
- 6 medium free-range egg whites
- 300g/10½oz caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 150g/5½oz white chocolate
- 600ml/20fl oz double cream
- 1 vanilla pod
- 750g/1lb 10z fresh strawberries
- 250g/9oz strawberries
- 2 sheets gelatine
- 100g/3½oz caster sugar
Instructions
- Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper.
- For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until firm.
- Gently fold in the cornflour and vinegar.
- Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely.
- For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl.
- Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top.
- For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat.
- Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce.
- Brush the whole strawberries with the strawberry glaze.
- To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova.
Prep Time
PT30M
Yield
Serves 6-8
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