By James Stockdale, photo by Elliot deBruyn
I know of few better ways to showcase seasonal strawberries than by crowning one of the true princes of the dessert world – the pavlova. My father has a particular soft spot for this confection and, when presented with even the most extensive of menus, will choose it above all others.
Who could blame him? In its undecorated state, pavlova isn’t exactly a ‘looker.’ However (like most good things), its beauty lies within – which in this case is a wonderfully sweet, chewy, near-marshmallowy center. While a simple topping of fresh sliced strawberries and whipped cream is a worthy finish, I like to go one step further and add ripples of strawberry sauce. This not only looks beautiful, but also ensures that whoever is so lucky to eat it receives a fruity burst of goodness with every mouthful.
I’d recommend using an electric mixer for the egg whites (unless you like to punish yourself with ruthless arm workouts). It’s also crucial to ensure all your utensils are scrupulously clean, as even the smallest speck of fat will make it impossible to incorporate air into the egg whites.
Recipe
(Serves 8-10)
• 4 egg whites
• 200 grams white sugar
• 1 teaspoon white wine vinegar
• 1 teaspoon corn flour
• 1/2 vanilla pod
• 500 grams strawberries, sliced
• 4 teaspoons icing sugar
• 300 milliliters whipping cream
Make strawberry sauce by mashing 200 grams of strawberries together with the icing sugar into a pulp with a fork.
Heat oven to 150 degrees Celsius and line a large baking tray with baking paper.
Add egg whites to a large bowl and, using either a hand whisk or electric mixer, whisk until soft peaks begin to form (soft peaks is where egg whites resemble a creamy mixture and droop when you try to make a peak with a fork).
Slowly begin to add white sugar, just a spoonful at a time, and whisk until completely combined (don’t add the sugar all at once). Once all the sugar has been combined, continue to
whisk until you reach the stiff peak stage – if you make a little peak with a fork it will stand up. (You can also test if it’s ready by turning the bowl upside down above your head – if it doesn’t fall out onto you, you’re done! If it’s not ready, well…)
Scrape out seeds from the vanilla pod and whisk into the eggs, along with vinegar and corn flour. Finally, take 75 grams of the strawberry sauce and gently fold into the mixture. Don’t over mix, as you want to achieve that rippled effect.
Spread the mixture out onto the baking tray into an even circle, around 20 centimeters in diameter, and place in the oven. After one hour, switch off the oven and allow the pavlova to completely cool inside the oven to help stop it from deflating.
Carefully remove the cooled pavlova from the baking tray and place on the serving plate. Whip the cream with one teaspoon of icing sugar and spread evenly over the top. Drizzle with strawberry sauce and top with the strawberry slices before serving.
// The British Kitchen is a Shanghai-based company selling tasty and honestly-made British goods for an affordable price. Questions or recipe requests? Visit thebritishkitchen.co
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