Strawberry Pavlova
With freshly harvested strawberries, fragrant basil and marshallowy meringue, this Strawberry and Basil Pavlova is a perfect summertime treat.
Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
cooling time2 hours hrs 30 minutes mins
Total Time4 hours hrs
Course: Dessert
Cuisine: British
Keyword: summer
Servings: 6
Author: Angela Entwhistle
baking sheet
baking parchment
saucepan
large mixing bowl
Electric hand whisk
Piping bag (optional)
piping nozzle (optional)
mixing bowl
small bowl
for the Swiss meringue
- 3 large egg whites
- 175 g caster sugar
for the macerated strawberries
- 400 g strawberries
- 1 tablespoon caster sugar
- 5 fresh basil leaves
- ¾ teaspoon balsamic vinegar
for the cream layer
- 300 ml double cream
- 1 tablespoon strawberry jam optional
to make the Swiss meringue
Draw a circle around a tea plate on a sheet of baking parchment. Turn over and place on a baking sheet
Place 3 large egg whites and 175g (6oz) caster sugar in a large mixing bowl and place over a pan of gently simmering water. Make sure the base of the bowl does not touch the water.
Whisk pother until the mixture thickens to form a smooth thick meringue about 8 to 10 minutes.
Remove the bowl from the pan and continue whisking until the meringue has cool completely.
Preheat the oven to 130℃ (110℃ fan)/250°F/gas mark ½ .
Either spoon the meringue onto the prepared baking sheet and spread it out to the rough dimension of the circle you drew. Use the back of a spoon to hollow the centre out a little making the sides a little taller.
Alternatively fill a piping bag fitted with a nozzle and pipe the meringue in a continuous spiral to fill the area of the circle, then build the edges of the pavlova by piping around the circumference of the circle a few times
Bake in the preheated oven for 70 - 80 minutes until the meringue is firm to the touch and just starting to colour. Reduce the oven temperature further if your meringue is browning.
Turn off the oven. Leave the pavlova in the oven and allow the oven to cool completely for at least 2 hours.
To macerate the strawberries
To assemble
Whisk 300ml (½ pt) double cream until standing in soft peaks. Place 1 tablespoon jam if using in a small bowl and stir to slacken then add to the cream and whisk in.
Place the pavlova meringue on a serving plate and spoon the cream into the centre. Spoon the macerated strawberries over the top, avoid adding too much of the strawberry syrup. Decant the syrup into a small jug to be served alongside the Strawberry and Basil Pavlova.
Cook's Notes:
- Ensure the bowl and beaters used for whipping the egg whites are scrupulously clean any grease will inhibit the egg whites from whisking to full volume.
- To test that all the sugar has dissolved when making the meringue before whisking to cool, rub a little of the meringue between your fingers - it should no longer feel grainy.
- As well as using your fingers to ensure the sugar has fully dissolved into the meringue, you can also use a sugar thermometer. It is ready when it has reached 73c (163f).
- When shaping the pavlova avoid making the walls too high which may cause them to lean during the bake. Also aim to keep them quite thick and sturdy.
- The pavlova shell can be made the day before it is required. Simply store it in an airtight container and assemble just before it is required.