Ingredients
7 large free range egg whites, room temps
Pinch of salt
350gms caster sugar
1 tbsp cornflour
2 tsp white vinegar
600mls thicken cream
2 punnets strawberries, hulled & cut in half
20ml Vino Cotto
7 large free range egg whites, room temps
Pinch of salt
350gms caster sugar
1 tbsp cornflour
2 tsp white vinegar
600mls thicken cream
2 punnets strawberries, hulled & cut in half
20ml Vino Cotto
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Methods
1
Pre-heat an oven to 170c.
2
Place the egg whites into a clean stainless steel electric mixing bowl with a pinch of salt.
3
Whisk on high and once the egg whites start to become soft peaks, with the mixer running, slowly start to add the sugar 1 tbsp at a time. Once all the sugar has been added, continue to whisk until all the sugar has dissolved (check this by rubbing a small amount between your fingers) then add the cornflour and vinegar. Continue to whisk for 20 sec or until just mixed through.
4
Spoon the mixture onto a lined flat baking tray, and form into a 10cm diameter (approx.) dome shape. Reduce the oven temperature down to 110c.
5
Place the meringue into the oven and bake for 1hr & 10 minutes, then turn off the oven and prop the door open slightly and allow to cool in the oven for 30 minutes.
6
Meanwhile, whip the cream to medium soft peaks, set aside in the fridge. Place the strawberries into a medium mixing
7
bowl and drizzle over the Vino Cotto and allow to marinate for 10 minutes before garnishing & serving.
8
Once the pavlova has cooled, place it onto a serving plate / platter, then top with whipped cream. Lightly touch the top with a blowtorch (or under the grill), then place the Vino Cotto strawberries on top.
9
Note: the pavlova can be made a week ahead of time and placed into an airtight container and stored in the freezer.
1
Pre-heat an oven to 170c.
2
Place the egg whites into a clean stainless steel electric mixing bowl with a pinch of salt.
3
Whisk on high and once the egg whites start to become soft peaks, with the mixer running, slowly start to add the sugar 1 tbsp at a time. Once all the sugar has been added, continue to whisk until all the sugar has dissolved (check this by rubbing a small amount between your fingers) then add the cornflour and vinegar. Continue to whisk for 20 sec or until just mixed through.
4
Spoon the mixture onto a lined flat baking tray, and form into a 10cm diameter (approx.) dome shape. Reduce the oven temperature down to 110c.
5
Place the meringue into the oven and bake for 1hr & 10 minutes, then turn off the oven and prop the door open slightly and allow to cool in the oven for 30 minutes.
6
Meanwhile, whip the cream to medium soft peaks, set aside in the fridge. Place the strawberries into a medium mixing
7
bowl and drizzle over the Vino Cotto and allow to marinate for 10 minutes before garnishing & serving.
8
Once the pavlova has cooled, place it onto a serving plate / platter, then top with whipped cream. Lightly touch the top with a blowtorch (or under the grill), then place the Vino Cotto strawberries on top.
9
Note: the pavlova can be made a week ahead of time and placed into an airtight container and stored in the freezer.
