Pavlova
… crispy on outside and soft inside, with only whipped cream and strawberries to keep it simple but delicious nevertheless!
Servings Prep Time
8servings 20minutes
Cook Time
60minutes
Servings Prep Time
8servings 20minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat the oven to 240 celsius degrees / 460 fahrenheit degrees
  2. Grease with butter a large baking tray and cover it with baking paper
  3. In a stable mixing bowl add egg whites and salt and start mixing with the electric mixer on high speed until it’s start forming stiff peaks
  4. Start adding the sugar gradually with a tablespoon, one at a time, mixing continuously
  5. Mix until the sugar has completely dissolved and the mixture has become glossy and thick
  6. Lower to the lowest speed of the mixer (or switch to using a spoon) and add the cornstarch and the vinegar; mix them together just until combined
  7. Spoon the egg whites mixture onto the baking paper in the baking tray and form a round mound with a spatula or a spoon; make sure the mound is flat on its top (it will become bottom later on)
  8. Put the Pavlova in the oven and right after this lower the temperature down to 150 celsius degrees / 300 fahrenheit degrees
  9. Bake the Pavlova for about one hour or until it turns to a pale cream color and is crispy on the outside
  10. Remove it from the oven, then immediately place it upside down right on the serving plate and carefully remove the baking paper *while the Pavlova is still warm*
  11. Let it cool completely on the plate and *only before serving* add the whipped cream on top of it then cut the strawberries in large pieces and spread them over the cream
  12. Bring it to the table and watch the people’s faces while seeing it :-D