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Strawberry Pavlova
Modern European
Dessert
1.5 hours
Sweet
Easy
Serves
4 to 6

Beautiful take on a British classic. The lemon curd provides a fantastically refreshing addition to cut through the sweetness of the pavlova.

Recipe courtesy of
Ingredients

Pavlova

  • 4 egg whites
  • 240g caster sugar
  • 1 tbsp cornflour
  • 2 punnets of English strawberries (throw a couple of blueberries in there for good measure)
  • 300g whipped cream (also nice with a couple of spoonful’s of lemon curd to sit on)

Lemon curd:

  • 4 whole eggs
  • 150g castor sugar
  • 1 cup lemon juice
  • 150g diced cold butter

Method
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Method

Pavlova

  1. Preheat oven to 100 degrees
  2. Beat whites in an electric mixer until stiff peaks, gradually add sugar, cornflour & a splash of vinegar.
  3. Line a baking tray with grease proof paper & dollop large spoonful’s of meringue leaving a couple of centimetres between each pavlova. 
  4. Using the back of the spoon make a small indentation on top of each pavlova to create space for filling.
  5. Bake for 1 hour then allow to cool.
  6. Cut the strawberries into quarters, whip cream & then plate up putting a generous wallop of cream in the well on top of the pavlova.
  7. I like serving it with a couple of spoonful’s of lemon curd also as I think the lemon cuts through the sweetness of the pavlova, recipe below.

Lemon curd

  1. Whisk eggs, sugar & lemon juice over a double boiler till it thickens (75c)
  2. Take off heat & slowly whisk in cold cubes of butter one by one.
  3. Set in fridge overnight.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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