by Guest Author
An Aussie Favourite
Pavlovas are meringues with a crisp exterior and delicious marshmallow-like centres. They are usually made in one large circle, but if you shape the mixture into smaller circles, you can make whatever size you want.
Mini Strawberry Pavlovas
3 egg whites
A pinch of salt
175g caster sugar
1 teaspoon cornflour
teaspoon white wine vinegar.
For the Topping
225g small ripe strawberries, hulled and halved
1 tablespoon icing sugar
Finely grated zest of orange
1 tablespoon orange flavoured liquor such as Cointreau
300ml double cream
Preheat oven to 140 degrees C. Grease a baking tray and line with non stick baking parchment.
Put the egg whites into a large clean mixing bowl, add the salt and whisk with a hand-held electric mixer until they form stiff peaks. Whisk in the sugar, 1 tablespoon at a time to make a stiff gloss meringue. Whisk in the cornflour and vinegar.
Drop 6 even sized tablespoons of the mixture onto the prepared baking sheet, flatten slightly, making a small dip in the centre. Bake for 45 minutes, then turn off the oven and leave them inside to go cold. This will stop them cracking.
For the topping put the strawberries into a bowl and gently mix with the icing sugar, orange zest and the orange flavoured liquor. Set aside for 30 minutes.
Just before serving, whip the cream into peaks. Spoon some onto the pavlovas, top with the strawberries and serve.
Instead of making your own, a lot of Australians use Pavlova Magic found in the baking section of the supermarket it comes in a plastic egg. Brilliant, quick and easy to use.