Mini pavlovas with vanilla syrup strawberries
You could experiment with a variety of different berry toppings here. Whatever you choose, you just can't beat a pav topped with whipped cream and berries and drenched in syrup.
- 1 hr 30 mins cooking
- Makes 8 Item
Print
Ingredients
- 4 egg whites
- 1 cup (220g) caster (superfine) sugar
- 1 tablespoon cornflour (cornstarch)
- 2/3 cup (160ml) thick (double) cream
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 2 teaspoon vanilla extract
- 500 gram (1 pound) strawberries, halved
Method
- 1Preheat oven to 120°C/250°F. Grease two oven trays; line with baking paper. Draw eight 8cm (3-inch) rounds on baking paper.
- 2Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions. Beat in sifted cornflour.
- 3Spoon meringue mixture into rounds; make hollows in meringue using back of a dessertspoon.
- 4Bake pavlovas about 1¼ hours. Cool in oven with door ajar.
- 5Make vanilla strawberries by stirring sugar and the water in small saucepan over heat until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, 2 minutes. Remove from heat; stir in extract. Place strawberries in medium bowl; stir in syrup.
- 6Serve pavlovas topped with cream and strawberries.
Notes
The cream used here is thick pure cream (containing 66 per cent fat), which doesn't need to be whipped. Just spoon it out of its container onto the pavlovas. Pavlovas can be made a week ahead, store in an airtight container at room temperature. Prepare the strawberries a few hours ahead. Assemble the pavlovas as close to serving time as possible.
