Name: Pavlovas with crushed strawberries and cream
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 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)

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.

Serves 4

Cook

1H 15M

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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