A fresh spin on an Aussie favourite. Topped with a luscious strawberry curd, it's guaranteed to be a crowd pleaser that'll leave everyone begging for seconds.
Ingredients
- 6 egg whites
- 1 1/2 cups caster sugar
- 1 tbs cornflour
- 1 tsp white vinegar
Strawberry curd
- 250 g fresh strawberries hulled roughly chopped
- 3/4 cup caster sugar
- 125 g unsalted butter softened
- 1 tsp lemon zest grated
- 1 tbs lemon juice
- 5 egg yolks
To serve
- 300 ml thickened cream
- 1 tsp caster sugar
- 1/4 tsp vanilla extract
- 1 punnet fresh raspberries
- 1 punnet fresh strawberries
- 20 g dark chocolate room temperature
Method
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Step 1For the pavlova: Preheat oven to low 120C/100C fan-forced. Line a large baking tray (approx. 40cm x 30cm) with baking paper.
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Step 2Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Only then add caster sugar, a heaped tablespoon or so at a time, beating until dissolved (to test, rub some mixture between finger if too grainy, keep beating until glossy). Then fold in cornflour and vinegar.
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Step 3Turn out onto tray; using a palette knife or spatula, spread the mixture across the baking paper (approx. 30cm x 24cm), building up the sides a little and creating a few tips and dips in the meringue as you go. (A wet spoon, spatula or palette knife helps.)
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Step 4Bake in very slow oven for about 1 ½ hours, or until set and dry (surface should be dry to touch). Turn oven off and prop door ajar with a wooden spoon and cool in oven.
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Step 5For the curd: Put the strawberries in a small saucepan with the sugar, butter, lemon zest and lemon juice. Stir over low heat until the butter has melted and the sugar dissolved.
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Step 6Simmer gently for 5 minutes, then remove from the heat.
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Step 7Lightly beat the egg yolks in a large bowl then, stirring constantly, slowly add the strawberry mixture in a thin stream. The mixture will thicken as you add it.
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Step 8Return to low heat and cook for 3 minutes, stirring constantly. Do not allow the mixture to boil or the curd will curdle.
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Step 9Test by running a finger across the back of the spoon to ensure the curd is thick and does not run.
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Step 10Put into a bowl and cover with plastic wrap to prevent a skin forming.
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Step 11To assemble: Whip cream with sugar and vanilla.
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Step 12Spread a small spoon of cream on a flat serving plate.
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Step 13Place pavlova on top then fill pavlova with curd, cream (ensuring you can still see some of the curd), then berries.
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Step 14Shave chocolate curls from a block of chocolate using a vegetable peeler.
Recipe Notes
Make sure the dark chocolate you use is quality and for eating.
It’s easier to separate eggs once they've hit room temperature.
Can replace white vinegar for malt vinegar.
If you like the sound of this recipe, you might also like this Strawberry Tiramisu.
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