A beautifully presented strawberry pavlova can satisfy your beloved’s taste buds. With a crispy outer and soft centre, the pavlova recipe is finished with strawberries and cream. Try this one on the ‘Valentine’s Day’.
• Egg – 4 pieces
• Salt - a pinch
• Sugar - 1 ¼ cup
• Cornstarch - 2 teaspoons
• Vinegar - 1 teaspoon• Vanilla extract - a few drops
• Strawberries - 1 pound
• Vanilla extract - ½ teaspoon
• Balsamic vinegar - 1 teaspoon
• Sugar - 2 teaspoons
• Heavy cream - 2 cups
• To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8-to-9 inch cake pan as a guide.
• Flip the parchment over so that the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt.
• Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar at a time until meringue is stiff and shiny.
• Sprinkle in cornstarch, vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides.
• Place in the oven, and immediately reduce heat to 300 degrees. Bake for 1 hour and 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
• To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least for 15 minutes and up to 2 hours.
• To serve, peel off parchment and place meringue on a platter. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries.
• Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve as soon as possible.