- Pavlova With Ginger Cream, Strawberries & Blueberries.jpg (36.92 KiB) Viewed 367 times
Preparation Time: 20 minutes
Cooking time: 1 hour
Serves: 6
No nutritional information available.
Ingredients
For the pavlova:
- 4 egg whites
- 200g (7oz) caster sugar
- 1 tsp cornflour, sieved
- 1 tsp vanilla extract
- 1 tsp white wine vinegar or lemon juice
For the topping:
- 300ml (10fl oz) double cream
- 1 - 2 tbsp sieved icing sugar
- 1 tbsp ginger syrup
- ½ jar finely diced stem ginger
- 250g (9oz) strawberries, hulled and quartered
- 4 tbsp caster sugar
- 250g (9oz) blueberries
- Icing sugar for dusting
Method
Christmas Eve
For the pavlova:
1. Put the egg whites in a clean bowl and whisk to stiff peaks using an electric whisk.
2. Add to the bowl, the caster sugar 1 tbsp at a time, whisk after each addition making sure the sugar is fully mixed in before repeating. Take your time adding the remaining caster sugar until the mixture is thick and satin-like.
3. Add the cornflour, vanilla extract and the vinegar or lemon juice and whisk only until mixed in.
4. Dollop the meringue onto a baking sheet and use the back of a spoon to make an indent for the strawberries and cream to rest on.
5. Place the backing tray into the middle shelf of the oven and bake for 1 hour (or until firm to touch).
6. Remove from the oven and leave to cool.
7. After cooling, lightly cover and store safely (not in the fridge).
Christmas Day
For the topping:
1. Add the double cream, icing sugar and ginger syrup into a large mixing bowl. Whisk the cream until it just holds its shape.
2. Fold in the stem ginger then cover and pop in the fridge.
3. Mix the strawberries with the caster sugar, cover and leave at room temperature.
For assembling the pavlova:
1. Place the pavlova on a serving dish.
2. Just before serving place large dollops of the cream on the pavlova and top with the strawberries and blueberries.
3. To serve, finish off with a light dusting of icing sugar.
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