To exalt strawberries here is a classical recipe: Pavlova, this crispy-crunchy meringue, covered with whipped cream and topped with fresh fruit: indulge!
Réalisation
20 min preparation time
2h cooking time
Total time 2h20
Ingredients / for 8 people
For the meringue:
240 g egg whites (i.e. approx. 6 large eggs)
400 g caster sugar
A few drops of lime juice
For the whipped cream:
20 cl very cold liquid cream
1 heaped tablespoon fresh cream
1 tablespoon icing sugar
One vanilla pod
For the fruit:
250 g de Gariguette strawberries
A few leaves of mint
Grated zest of a lime
Preparation
Prepare the meringue: Preheat the oven to 90°C. Whisk together the egg whites, lime juice and 1 tablespoon caster sugar slowly to mix them well. Then pour in the rest of the sugar in one go. Whisk on top speed for a few minutes until you obtain a smooth, shiny meringue.
On a sheet of baking paper, make 8 discs of about 15 cm diameter using a spoon or an icing bag. They must be thick enough to be able to make a small hollow in their centres. Cook for 1h at 90°C then another 1h at 85°C. Leave to cool down completely on a grill.
Prepare the cream: Slice the vanilla pod in half and remove the seeds. In a very cold large bowl, whisk together the liquid cream, the fresh cream, the icing sugar and the vanilla until you obtain a light, fluffy cream. Place in the fridge.
Hull the strawberries, cut them in half if they are too big.
Assembling: Make sure your meringues have totally cooled down. Place 2 big spoonfuls of vanilla-flavoured whipped cream on each meringue disc. Place the fruit on top of the cream. To decorate, chop up a few mint leaves and grate the lime zest then sprinkle over the pavlova to add a touch of freshness.
Epicurean, creative and curious, Carole adores cooking, aperitifs between friends and fine wine. Her addiction: chocolate! Her habit: bringing back local specialities from her holidays to share with friends and family.
