Strawberry pavlova

Strawberry pavlova
Serves: 12
  • For the pavlova:
  • 180g egg white
  • 360g caster sugar
  • 30g cornflour
  • 10g white wine vinegar
  • For the poached rhubarb:
  • 500g English rhubarb
  • 100g Demerara sugar
  • For the strawberries:
  • 525g strawberries
  • 75g caster sugar
  • For the pastry cream:
  • 225ml whole milk
  • 1 vanilla pod
  • 54g egg yolk
  • 45g caster sugar
  • 12g plain flour
  • 9g cornflour
  • 29g butter
  1. For the pavlova, in a food mixer, whisk egg whites to a stiff peak, gradually shower in the sugar, whisk until fully incorporated.
  2. Add cornflour and white wine vinegar and mix before turning the mixer down to No.2.
  3. Continue to mix for 5 mins on No.2 until the meringue is glossy and has increased in volume.
  4. Pipe the meringue into 12 rounds and bake at 100C/Gas½ (humidity 0%, fans 0) for approximately 1 hour, opening the door every 5 mins to release the build up of steam until they lift off the mat.
  5. It’s very important that you turn the fans off and take all the humidity out of the oven.
  6. For the poached rhubarb, chop the rhubarb and combine it and the sugar in a pan.
  7. Cook until it just starts to break down and the sugar is dissolved.
  8. Remove from the heat and chill.
  9. For the strawberries, cut 275g of the strawberries in half and quarter the other 250g.
  10. Sprinkle the sugar over.
  11. For the pastry cream, boil the milk with the vanilla pod in a pan.
  12. In a bowl, whisk together the yolks and sugar.
  13. Add the flour and cornflour to the egg yolks and then pour the boiled milk into the mix.
  14. Whisk together until combined.
  15. Put back on the heat and cook until it has thickened (make sure the flour is cooked out by tasting).
  16. Take off the heat and add the butter, stirring until it has melted.
  17. To serve, place the rhubarb in the centre of the plate.
  18. Top with the pavlova and add a dollop of pastry cream.
  19. Sit the strawberries on top.


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