To all of our fellow Canadians, if you are still looking for a dessert to impress on Canada Day, I highly recommend this lovely red&white pavlova. This was the first meringue I have ever baked, and I’m so happy to say that it was a huge success! The meringue base of this pavlova is so light and airy, and melts on your tongue. The whipped cream, strawberries and strawberry sauce are the perfect compliment to the meringue. Such a perfect summer treat! Don’t be fooled by the size of a large piece, the meringue base is mostly air anyways which means you could easily polish off a quarter of the pavlova if you really wanted too!
The original recipe was taken off of a British website so I had to make a few conversions to the measurements and have shown those changes below. Even if you don’t end up making this for Canada Day, try it out some other time this summer!
Yields: 6-8 servings
For the meringue:
4 egg whites
1 cup caster sugar*
1 tsp. white wine vinegar**
1 tsp. cornflour
1 tsp. vanilla extract
For the topping:
2 ¾ cups strawberries, hulled and halved
3 tbsp. powdered sugar
1 ½ cups heavy cream
Pre-heat oven to 300F. Using a pencil, mark out the circumference of a dinner plate on a piece of parchment paper. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven.
When the meringue is cool, add 1 cup of the chopped strawberries and 2 tbsp powdered sugar into a food processor and pulse until smooth. Push the strawberry puree through a sieve. Whip the heavy cream with the heavy cream with the remaining powdered sugar and spread it over the meringue. Put the remaining strawberries on the cream, and finally pour the strawberry sauce over the whole thing. Serve immediately, or refrigerate for up to one hour before serving.
* If you do not have access to caster sugar, simply pulse white granulated sugar in a food processor or blender until it reaches a super-fine, but not powdery consistency. Let it settle for a few minutes, then measure out the appropriate amount.
** I substituted rice wine vinegar, and was very pleased with the results.