Strawberry Pavlovas Recipe
Ingredients
| Egg whites | 6 | |
| 275 g/10 oz/1 1/4 cups caster sugar | ||
| 7.5 ml/1 1/2 tsp vanilla essence | ||
| 7.5 ml/1 1/2 tsp cornflour | ||
| 7.5 ml/1 1/2 tsp white wine vinegar | ||
| 300 ml/1/2 pt/1 1/4 cups double cream | ||
| 30 ml/2 tbsp strawberry or orange liqueur | ||
| 450 g/1 lb small strawberries, hulled | ||
| Angelica leaves | 4 (TO FILL AND DECORATE:) | |
Directions
Mark six 7.5 cm/3 in circles well apart on a sheet of non stick baking parchment on a baking (cookie) sheet.
Whisk the egg whites until stiff.
Gradually whisk in the sugar until stiff and glossy.
Whisk in the vanilla essence, cornflour and vinegar.
Spoon on to the circles and spread to form 'nests', using the circles as a guide for size.
Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 hour.
Turn off the heat and leave in the oven to cool.
Peel off the paper gently, and store in an airtight container.
Whip the cream with the liqueur and chill.
Just before you leave for the picnic, spoon the cream into the pavlovas and top with strawberries, all pointing upwards.
Decorate with angelica 'leaves' and transport in the airtight container.
Whisk the egg whites until stiff.
Gradually whisk in the sugar until stiff and glossy.
Whisk in the vanilla essence, cornflour and vinegar.
Spoon on to the circles and spread to form 'nests', using the circles as a guide for size.
Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 hour.
Turn off the heat and leave in the oven to cool.
Peel off the paper gently, and store in an airtight container.
Whip the cream with the liqueur and chill.
Just before you leave for the picnic, spoon the cream into the pavlovas and top with strawberries, all pointing upwards.
Decorate with angelica 'leaves' and transport in the airtight container.
Chef
