Recipe

Pavlovas with crushed strawberries and cream

These little individual pavlovas are the perfect finishing touch to any meal with friends. You can experiment will all sorts of fruit toppings; berries are always a good choice, as are the more tropical fruits like mango and passionfruit.

  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Pavlovas with crushed strawberries and cream
  • 1 tablespoon cornflour (cornstarch)
  • 4 (egg) whites
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 250 gram (8 ounces) strawberries
  • 1 tablespoon icing sugar (confectioners' sugar)
  • 1 tablespoon grand marnier
  • 1 1/4 cup (310ml) thickened (heavy) cream (see note)

Method

Pavlovas with crushed strawberries and cream
  • 1
    Preheat oven to 120°C/250°F. Line oven tray with foil; grease foil, dust with sifted cornflour, shake off excess.
  • 2
    Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Beat in the extract and vinegar.
  • 3
    Using a large serving spoon, scoop up a spoonful of pavlova mixture; using a second similar spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) onto oven tray. Repeat to make four pavlovas.
  • 4
    Bake pavlovas about 45 minutes or until firm. Turn oven off; cool pavlovas in oven with door ajar.
  • 5
    Meanwhile, hull and coarsely chop strawberries. Combine strawberries, icing sugar and liqueur in small bowl; crush lightly with a fork. Stand 30 minutes.
  • 6
    Beat cream in small bowl with electric mixer until soft peaks form.
  • 7
    Place pavlovas on serving plates; gently break tops using the back of a dessertspoon. Top pavlovas with strawberries and cream, dust with a little extra sifted icing sugar.

Notes

It is fine to use just 1 x 300ml carton (tub) of cream for this recipe. Gently break the tops of the pavlovas using the back of a dessertspoon.

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