Truly Yummy Strawberry Pavlova
Gluten free and dairy free strawberry pavlova. Recommended ingredients egg whites, caster sugar, cream of tartar, strawberries, lemon, Coconut Collab Double Cream, fresh mint.
Equipment
- 1 food mixer or electric hand whisk
- 1 non-stick silicone mat or baking tray with baking parchment
- 1 small bowl
- 1 large serving plate
Ingredients
Meringue
- 3 large egg whites
- 150 ml caster sugar
- ¼ tsp cream of tartar
Filling
- 400 g fresh strawberries, washed and sliced
- ½ lemon, juice only
- 1 tbsp caster sugar
- 220 g plant-based cream recommend Coconut Collab Double Cream
- 1 sprig of fresh mint, leaves only
Instructions
Meringue
- Heat the oven to 100℃ / Gas Mark ¼.
- In the food mixer whisk the egg whites on high until frothy then sprinkle in the cream of tartar.
- Continue to beat and slowly add the caster sugar a spoonful at a time until the mixture forms glossy thick white peaks and is no longer grainy in texture.
- Using a large serving spoon, spoon the mixture onto the prepared baking tray or silicone mat. Create a 20cm diameter circle and then make a small well in the centre of the meringue approximately 10cm in diameter and 4-5cm deep. Creating a deep well with thick sides ensures there's plenty of room for the whipped cream and strawberry filling.
- Bake in the oven for 1 ½ hours.
- When the time is up, immediately turn the oven off and leave the meringue in the oven for another 1-2 hours or until the oven has completely cooled down.
- Either leave in the oven until you're ready to assemble or pop it in an air tight container until you are ready to use it.
Filling
- Place the sliced strawberries into a small bowl, add the lemon juice and caster sugar.
- Gently mix to coat the strawberries, then leave them to macerate in their lovely juices until you're ready to serve.
- Whipped the plant-based cream until it holds it's shape.
Assembly
- Place the meringue on to a serving plate.
- Carefully fill the well with the whipped plant-based cream.
- Then top the cream with the strawberries, all their juices and finish with a garnish of fresh mint leaves.
- Serve immediately.