Shared from Supa
🍰Dessert🟡Medium⏱375 minBaked Good
Single Strawberry Cream Pavlova
One small crisp-shelled pavlova with a soft marshmallow-like center, freshly whipped cream and strawberries; the whole dessert is one portion.
Ingredients
30 gEgg Whites
30 gCream
50 gStrawberries
0.5 cupSugar
1.3 gCorn Starch
0.2 mlVanilla Extract
1 mlWine vinegar
Steps
40 min1
Leave the weighed fresh egg white in a small clean grease-free bowl for 30 minutes to lose its fridge chill. Preheat the oven to 150 °C and line a tray with parchment. Whisk the white to soft peaks using a hand whisk or single handheld beater; a large stand-mixer bowl will not catch this small amount. Gradually whisk in 50 g superfine sugar until the mixture is stiff, glossy and no longer gritty. Briefly whisk in all the corn starch and white wine vinegar.
90 min2
Bake
Spoon all the meringue into one mound about 9 cm wide and 4 cm high on the tray. Make a shallow hollow on top without thinning the base. Put in the oven and immediately reduce to 110 °C. Bake for 90 minutes, until the shell is dry and lightly crisp and the center reaches 74 °C while remaining soft, not liquid. Turn the oven off and leave the pavlova inside with the door shut for 240 minutes until completely cool.
3
Just before serving, wash, dry and slice all the strawberries. In a small chilled bowl whisk all the cold cream, remaining 2 g sugar and vanilla to soft peaks; stop before it turns grainy. Spoon all the cream into the cooled pavlova hollow and add all the strawberries. Eat the entire pavlova immediately as one dessert portion.
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