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During the fruit season, I make Pavlova with all kinds of fruit. In summer, it\u2019s easy to save up enough egg whites for a meringue cake \u2013 all you need to do is make proper homemade ice cream using egg yolks. This weekend I made a Pavlova with coffee cream and strawberries. This strawberry Pavlova is crisp on the outside, soft and marshmallowy in the centre, and generously topped with fresh fruit. I have a feeling I simply can\u2019t get enough strawberries this year ;).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the Pavlova:<\/span><\/p>\n

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• 6 egg whites, from large eggs<\/li>\n
• a pinch of salt<\/li>\n
• 300 g caster sugar<\/li>\n
• 1 tsp cornflour or potato starch<\/li>\n
• 1 tsp lemon juice<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In the bowl of a stand mixer, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time (this is important!), whisking continuously until the meringue is stiff and glossy. Add the lemon juice and whisk briefly. Sift in the potato starch and gently fold it in with a spatula.<\/p>\n

  Line a baking sheet with baking paper or a silicone baking mat. Draw a small 22 cm circle on the paper. Spoon the meringue mixture onto the circle and shape it, smoothing the sides upwards with a spoon or spatula.<\/p>\n

  Place in an oven preheated to 160\u00b0C then after 5 minutes reduce the temperature to 120\u00b0C and bake for 1 hour 45 minutes to 2 hours. The baking time and temperature will vary depending on your oven. In all cases, you want the Pavlova to remain pale, with a very crisp exterior and a soft, marshmallow-like centre. Leave to cool in the oven with the door slightly ajar.<\/p>\n

  Once completely cool, transfer the meringue to a cake stand. Spread the coffee cream over the top and dust with cocoa powder. Arrange the halved strawberries on top. Chill for 30 minutes before serving.<\/p>\n

  Ingredients for the coffee cream:<\/span><\/p>\n

  \n
  • 300 ml double cream, chilled<\/li>\n
  • 1 tbsp icing sugar<\/li>\n
  • 1 tbsp natural ground coffee<\/li>\n<\/ul>\n

    Place all the ingredients in the bowl of a stand mixer and whip until thick and firm.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • cocoa powder, for dusting250 g strawberries, halved<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      During the fruit season, I make Pavlova with all kinds of fruit. In summer, it\u2019s easy to save up enough egg whites for a meringue cake \u2013 all you need to do is make proper homemade ice cream using egg yolks. This weekend I made a Pavlova with coffee cream and strawberries. <\/p>\n","protected":false},"author":1,"featured_media":19076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,33],"tags":[144,104,97,344,87],"duration":[],"tag_group":[],"class_list":["post-19075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-meringue-tortes","tag-coffee","tag-double-cream","tag-egg-whites","tag-gluten-free","tag-strawberry"],"acf":[],"yoast_head":"\n