Saturday, 20 April 2013

Strawberry Pavlova

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Strawberry Pavlova. A pavlova is a large meringue base topped with whipped cream and fresh fruit. The meringue should be crisp on the outside but soft and gooey inside. It is a gluten-free dish, and if you follow my tips, it will, inshallah, be a showstopper.
Summer is most definitely in the air now, and this pavlova is a wonderful end to any summer meal.  



A Simple List of Ingredients:



1. Egg Whites
2. Strawberry Jam
3. White Wine Vinegar
4. Caster Sugar
5. Vanilla Pod
6. Icing Sugar
7. Cornflour
8. Double Cream
9. An Orange
10. Fresh Strawberries

Bismillah, let's start!

Preheat the oven to Gas Mark 2.


Take a square baking tray, and line with baking paper. On the paper, draw a 9 inch circle using a marker pen.




Turn the paper over. The meringue will be shaped by the circle.




Place 4 egg whites into the bowl of a Kitchen Aid mixer.




Whisk the egg whites until stiff peaks are formed when the whisk is removed.




Take 9 ounces caster sugar




Whisk in the sugar, a tablespoon at a time.




When all the sugar has been added, whisk until the mixture is very stiff and glossy.




Add 1 teaspoon cornflour.




Add 1 teaspoon white wine vinegar.




Whisk in the cornflour and vinegar.




Spoon the meringue mixture inside the drawn circle, and spread. Make a slight dip in the centre so that the edges are slightly higher.




Bake in the preheated oven at Gas Mark 2 for 45 minutes or until the shell has hardened but not coloured. 
This next step is crucial - turn off the oven and leave the meringue inside until the oven temperature has cooled. I left mine in overnight.




To make the whipped cream, place a large carton of double cream into a bowl.




Add 2 tablespoons icing sugar.




Add the seeds of a vanilla pod.




Beat the cream until soft peaks form. I love how you can see the little specks of vanilla seed.




Next, slice up a punnet of fresh strawberries.




To make the sauce, place 2 tablespoons strawberry jam into a bowl.




Heat in the microwave for 30 seconds until the jam loosens up.




Add the juice of 1/2 an orange.




Stir to combine, and set aside.




To assemble, place the meringue upside down onto a plate. I find this is the easiest way, as my meringue always gets stuck to the baking paper. If any crispy bits fall off, just crumble them on top.




Spread the vanilla whipped cream on top.




Place the chopped fresh strawberries on top.




Drizzle over the strawberry sauce.




Serve!




The meringue should be crisp on the outside and gooey on the inside. Add to that vanilla whipped cream and fresh strawberries - you have yourself a real winner there!




Another idea with a pavlova is to make two meringue circles, sandwich them together with vanilla whipped cream and then decorate with more cream and fresh fruit. Here, I used fresh pineapple chunks and strawberries, and then drizzled with melted milk chocolate.



Another idea is to top the meringue with vanilla whipped cream, fresh pineapple chunks and a strawberry and orange sauce.

Wasalaam!

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