Classic Strawberry Pavlova

My aunt Elsie was always the ‘gold standard’ for pavlova’s in our family, crisp outsides and soft, fluffy and just chewy centres. I’ve never replicated them so I suspect there’s a lot of experience goes into a pavlova as the ‘secret ingredient’.  This recipe comes from the Australian Egg Corporation who called it ‘Very Berry Aussie Pavlova Layer Cake’ but that’s a bit too twee for me.  Serves 10 (unless one of them is me).

Preparation time: 20 minutes, cooking time: 60 minutes

4 large egg whites
1 cup caster sugar
1 tbsp cornflour
2 tsp white vinegar
1½ x 250g punnet strawberries, hulled and quartered
2 x 120g punnet raspberries
350ml light cream
Mint leaves to garnish

1. Preheat oven to 120˚C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter) on each piece of baking paper
2. Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form
3. Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy
4. Gently fold in the cornflour and vinegar
5. Divide mixture evenly between trays and spread with the back of a spoon until they’re an even thickness
6. Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp
7. Turn the oven off but leave meringues there for one hour, or until completely cooled
8. Combine berries in a large mixing bowl
9. Beat cream with electric beaters to soft peaks
10. Place one of the meringue discs onto serving plate and spread with one third of the cream
11. Scatter one third of the berries on top of the cream and place remaining meringue on top
12. Spoon the remaining cream on top and pile on the berries. Garnish with mint leaves and serve

 TIP: The meringue discs can be made the day before. Keep them on the baking paper and store in an airtight container.

The Nutritional Analysis (this is a nice touch the the Egg Corporation do for all their recipes) 

Serving size: 1 slice (132g)

* Source: FSANZ Standards 1.2.8 and 1.1.1 for labelling purposes

My aunt Elsie was always the ‘gold standard’ for pavlovas at our family get-togethers, crisp outside and soft, fluffy and just chewy centres. I’ve never replicated them.