Kate's Cuisine

Jul 02 2011

Strawberry Pavlova

 

3 cups strawberries, hulled and halved $3.99
1 1/2 cups white sugar $0.29
6 egg whites $1.02
1 teaspoon white vinegar $0.01
3/4 cups icing sugar $0.42
1 teaspoon vanilla extract $0.22
2 cups 35% whipping cream $3.00

Total Cost    $8.95

1.) Preheat oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.

2.) In a large bowl with an electric mixer on low speed, beat egg whites until they are foamy. Add 1 teaspoon of vinegar and continue to beat on high speed until soft peaks form. Slowly add sugar, a little at a time, until stiff peaks form. Then beat in vanilla extract.

3.) On each piece of parchment paper, place two round mounds of meringue, about 4 – 5 inches across and about 2 inches high. Place in oven and bake for 2 – 3 hours, until meringue is very pale and very crisp. When finished cooking, crack the oven door slightly and allow meringue to completely dry out, 2 hours more to overnight.

4.) Meanwhile, place strawberries in a bowl. Completely cover the berries and stir to entirely coat berries. Cover with plastic wrap and place in the fridge. Continue to check on it and stir occasionally until pavlova is ready to serve.

5.) When everything is ready and just before you’re about to serve the pavlova, crumple meringue into bite-size pieces and set aside. In a large bowl, place whipping cream. Beat, first at low speed and working to high speed, until cream is light, fluffy whipped cream.

6.) When ready to serve, place a small amount of berries into 4 wine glasses. On top of berries, place a small amount of meringue pieces. On top of meringue, place a small amount of whipped cream. Continue repeating layers in each glass, topping each glass off lastly with 2 or 3 strawberry pieces, and strawberry syrup drizzled over top.

7.) Serve and enjoy!

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