Another dish we often have on offer at the pub, I usually make them on a Tuesday night after dinner service putting them in the oven to cook and rest over night for me to tend to first thing Wednesday morning. By letting them rest in the residual heat of the oven it helps create the marshmallow effect inside of the meringues. More often than not this cake is usually served in a typical cake size you take slices of rather than small ones you rarely see, I like to make individual ones as taking slices from a larger one can get quite messy I learned. You can use multiple berries to top the meringue but I usually stick to strawberries unless its a special occasion although today I brought a small twist to the dish and decided to mix some raspberry jam through the whipped cream to create a raspberry ripple effect, it was wonderful and worked very well.
Ingredients: (makes 6 small individual Pavlova or 1 large)
- 3 eggs
- 2tspn corn flour
- 2tspn white wine vinegar
- 275g caster sugar
- 250g strawberries
- 600ml double cream
- 3tbsn raspberry jam
Preheat your oven to 110 Celsius on reduced fan setting and begin the Pavlova by separating the whites from the yolks, I don’t always use the yolks but are sometimes handy to keep for eggwash. Start whisking the eggs whites on full power in a tabletop mixer until stiff peaks form, still whisking steadily pour in 225g of the caster sugar and whisk until the mixture becomes glossy and shines, slow the mixer down while you add the corn flour and vinegar then switch to full power again. Try not to over mix at this point, you are looking for a very firm consistency that practically doesn’t run, it should hold its own shape, if it doesn’t then just continue mixing until it does.
When you are happy with your meringue mixture use a spatula to add it to a piping bag and proceed to pipe into rounds onto a tray lined with baking paper or a Silpat baking mat, you should end up with 6 nice even shaped meringues or 1 large one if you chose to do it. Now put them in the oven and let them cook gently, as I said earlier I leave them in the oven overnight but cant do it at home as I don’t have a state of the art combination oven that switches itself off here so I just cook them in the morning then get them out in the evening. Cooking takes 1 hour 15 minutes plus a few hours of resting in the residual oven heat.
Once you’ve rested your meringues its time to build them, whip your cream until stiff then gently mix through the remaining caster sugar and raspberry jam to create a marbled ripple type effect. Use a spoon to crush in the center of each meringue to make a hole to pipe your cream mixture into, once each is filled with the cream chop your berries and add to the top, I finished mine with a sprig of mint, you can also dust with caster sugar and add some fruit coulis if you like.
Thanks for reading and Buon Appetito!!