Strawberry Pavlova
Ingredients
- 2.7 pcEgg (whites only)
- 133.3 gWhite sugar (fine)
- 6.7 gCorn starch (sifted)
- 0.7 tspVinegar (white)
- 166.7 mlCream (very cold)
- 10 gVanilla sugar
- 200 gStrawberry (hulled and halved)
- 33.3 mlRed fruit coulis
- 13.3 gIcing sugar (sifted)
Method
A snow-white meringue, crisp on the outside with a marshmallow-like center. The contrast is defined by velvety cream and the bright acidity of fresh strawberries.
- 1
Whip the egg whites at medium speed. When they start to foam and turn white, gradually pour in the white sugar. Continue beating until the meringue is firm and forms a stiff peak.
- 2
Add the cornstarch and vinegar. Mix gently with a spatula so as not to break the whites. The mass should be shiny and dense.
- 3
Pipe the meringue into a thick disc on a baking sheet. Bake at 100°C for 1h30. The crust should be dry to the touch and sound hollow, without coloring.
- 4
Whip the very cold cream with the vanilla sugar and icing sugar. It should be firm enough to coat the meringue without running.
- 5
Place the cream in the center of the cooled meringue. Distribute the cut strawberries and top with the red fruit coulis to add shine.
Frequently asked questions
How do you get this dish right?
- Don't whip the whites too fast at the start to incorporate small, stable air bubbles.
- The meringue is ready when it lifts easily off the parchment paper.
- Assemble at the last minute to keep the meringue crispy.
How long does this dish keep?
The meringue alone keeps for 48h in an airtight container in a dry place. Once assembled, it must be eaten immediately as the cream's moisture softens it.
