Easter pavlova
Serves 4-6
Author: appetite kitchen
Ingredients
- 4 large egg whites
- 200g caster sugar, plus 1 tsp for marinating
- 500ml double cream
- 1 tbsp icing sugar plus extra for dusting
- 400g Viva strawberries (in season now)
- 2 tsp rose water
Method
- Pre-heat oven to 130C/Gas 1.
- Using an electric whisk, whip the egg whites until they turn white and frothy.
- Gradually add a spoonful of sugar, whisking well in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy.
- Spoon the meringue onto a lined baking sheet and using a palette knife, spread into a circle.
- Build up the sides of the pavlova so when cooked, there will be a well in the centre for the cream.
- Place on the middle shelf of the oven for 1 hour.
- Slice the strawberries in half and mix with the rose water and 1tsp caster sugar and set aside.
- Once cooked, the meringue should be crisp and slightly golden, but it will still be soft in the middle.
- Leave to cool on the tray, before carefully sliding onto the serving plate.
- Spread the cream in the middle of the pavlova and top with the marinated strawberries, grated chocolate or some other naughty treats before the final dusting of icing sugar.
