Strawberry pavlova: step by gorgeous, squishy step
Wow it’s hot. If you’re in Ireland, where I spent several summers bemoaning the fact that the south of England was always about 8 degrees warmer than us, then ahahahaha erm, I mean you’re probably not experiencing the epidermis-melting heat of the last few days here in England, but trust me, it’s hot.
And when it’s hot, all thoughts of chocolatey desserts go right out the window. I mean, yes, there’s ice cream, but for a proper, easy summery dessert, you can’t go wrong with a pav.
Originally named after Russian ballerina Anna Pavlova (the dessert was said to emulate her frothy white tutus/feather-light movements/believe what you like), it’s a lovely mixture of crispy, soft-centred meringue, softly whipped cream and luscious summer fruit.
You’ll need:
4 egg whites
225g caster sugar (I normally use golden, but for perfect whiteness use ordinary)
300ml whipping cream, softly whipped
1/2 tsp vanilla bean paste or vanilla extract
1 punnet really ripe fruit – raspberries/strawberries/whatever you have
So first, whisk up the egg whites in a really clean bowl. You need to get them light, airy and… erm… peaky, so it’s best to use an electric whisk or a whisk attachment on your food processor. Remember, even a hint of egg yolk and you’ll have to throw the whole darn lot away – break each egg separately.
Now just add the sugar 1 tbsp at a time, checking the mixture by pinching it between your fingers every so often. If it’s still grainy, you need to mix it more before the next spoonful goes in. Eventually you’ll have lovely soft peaks of glossy white meringue.
Now just dollop it onto some greaseproof paper on a baking tray – if you’re really precise you can draw around a plate first in pencil so you get a perfect circle – or you can make several smaller ones if you want individual portions.
Then pop it in a low oven – gas 2/150 degrees for about 40 minutes. Open the oven door and let it cool completely. You don’t want a rock hard lump of meringue, you want it cracky on the outside and soft and squidgy in the middle.
Just before serving, softly whip the cream with the vanilla and pile it all on top of your meringue.
Bung on your fruit (artfully, or just lob it on like I do) and present your masterpiece à table (in your best French accents please).
Oh, and remember, if it breaks when you try and get it off the baking paper, you can always just stick it together with a bit of cream, or there’s always Eton Mess.
Good old Anna Pavlova eh? Over to you, then, what’s your perfect summer dessert?
YUM!