Strawberry pavlova is a perfect dessert for spring and summer because of its lightness and refreshing side. In addition to being elegant, it offers crunch and smoothness, which will delight your taste buds. Garnish it with mascarpone whipped cream or with strawberry mousse for even more indulgence!
- 3 large eggs
- 180g caster sugar
- 180g icing sugar
Plain whipped cream
- 50g mascarpone
- 20 cl of full liquid cream
- 20g icing sugar, sifted
- 250g strawberries
- 60g caster sugar
- 20 cl liquid fresh cream (30% fat)
- 3 sheets of gelatin
- 2 sprigs of fresh mint
- 300g strawberries
- 40g sugar
- 2 tbsp. water
1. Preheat your oven to 100°C.
2. To start, prepare the meringue. To do this, separate the whites from the yolks, then whip the whites. When they begin to foam, gradually pour in 180 grams of sugar, whisking constantly.
3. Using a spatula, gently fold in the sifted icing sugar.
4. Transfer your meringue into a piping bag. Then, on a baking sheet lined with parchment paper, make a large nest. If you don’t have a piping bag, place the meringue in a circle using a spoon or a ladle, taking care to stick each addition well.
5. Bake for about 1 hour and a half of cooking. At the end of the allotted time, turn off and open your oven so that the meringue continues to cook gently. The meringue should be crispy. Leave to cool in the turned off oven.
6. Place 100g strawberries in a saucepan with 2 tbsp water and 40g caster sugar.
7. Heat until the fruits are well cooked, then pass everything through a sieve to recover only the juice. Let cool.
Plain whipped cream
8. Now prepare the whipped cream. Place your bowl and whisks in the freezer for a few minutes, then pour your liquid cream into the bottom of the bowl. Start by whipping gently and increase the speed gradually until the cream forms a bird’s beak on the whip. Then add the icing sugar.
9. Hull the strawberries before cutting them into pieces. Arrange the strawberry pieces in the mixing bowl and add the mint leaves. Blend until you get a puree.
10. Then pour the strawberry purée into a saucepan and add the sugar. Over low heat, heat until the sugar crystals dissolve.
11. In a bowl of cold water, soften the gelatin sheets. Once they are wrung out, add them to the saucepan, off the heat. Let cool to room temperature to prevent the gelatin from freezing.
12. Take the liquid cream out of the fridge and whip it using an electric mixer.
13. Once the strawberry puree has cooled down enough, pour it little by little into the whipped cream. Mix gently so as not to make the whipped cream fall.
10. Transfer the whipped cream (or strawberry mousse) into the meringue nest using a pastry bag, pour in half of the coulis, then arrange the strawberries nicely. Pour the remaining coulis on top!
Keep your strawberry pavlova chilled until ready to serve.