Photography by Sydney Food Photographer Omid
Recipe and styling by Sydney Food Stylist Jane Collins
Classic Pavlova with cream and strawberries
Pavs seem to make a special appearance at Christmas time……there are rolls, layered disks, classic and flavoured with chocolate, nuts, fruit. I love the classic version, and if you do it well, it will become a family favourite all year round.This is like the one my mum makes. She loves it with simple fruit, such as strawberries, but the list is endless for the toppings.
Do you like it with lots of mallow ? Pile it really high to get the most mallow … Cool completely in the oven before dressing with cream and strawberries, don’t worry if the pavlova shell cracks, its all part of the charm and rustic nature of this dessert.
Prep time 10 minutes
Cooking time 1- 1 ¼ hours
6 egg whites
1 ½ cups caster sugar
1 Tbsp corn flour
1 Tbsp malt vinegar or white vinegar
1 tsp good quality vanilla extract or scraped beans from 1 pod
600ml thickened cream
250g fresh strawberries, hulled and chopped
Icing sugar to dust
1 Preheat oven to 180°C, or 160°C fan. Line a circular tray (the pizza trays with the holes in the base are really good for this) with baking paper.
2 In a large bowl beat egg whites with an electric beater for 4-5 minutes on medium speed till soft peaks form. Gradually add the caster sugar and beat on high speed scraping down the sides between additions, beating till thick and glossy. With a large metal spoon fold in corn flour, vinegar and vanilla. Stir till combined.
3 Pile the meringue really high in the centre of the prepared tray with a diameter of about 12-15 cm. Reduce the oven temperature to 120°C, or 100°C fan forced. And bake for 1 hour- 1 ¼ hours, till the meringue is crisp and slightly coloured. Turn off oven and leave door ajar. Cool completely in the oven.
4 Beat cream with electric beaters, on medium speed till thick.
5 Spread pavlova with cream, top with chopped strawberries, and dust with icing sugar to serve.