Anne Widdecombe’s choice for Food Heaven on this week’s BBC Saturday Kitchen! This isn’t just any strawberry pavolva, order this one is topped with a sticky strawberry glaze and drizzled with caramel for a fancy finish.
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar
1 tsp cornflour
1 tsp white wine vinegar
For the strawberry, white chocolate and vanilla cream
150g/5½oz white chocolate, melted
600ml/20fl oz double cream
1 vanilla pod, seeds scraped out
750g/1lb 10z fresh strawberries, half cut into halves and
the remainder left whole with leaves left on
For the strawberry glaze
2 sheets gelatine, soaked in a small bowl of water
100g/3½oz caster sugar
What to do:
- Preheat the oven to 140C/280F/Gas 1. Line a baking tray with parchment paper.
- For the meringue, place the egg whites into a large food processor with a whisk attachment, and whisk until soft peaks are formed when the whisk is removed from the bowl. Gradually add the sugar and whisk until
- Gently fold in the cornflour and vinegar.
- Spoon the meringue onto the baking tray to make a large nest shape. Place in the oven for 10 minutes and then turn down the heat in the oven to 120C/250F/Gas mark ¼ and cook for one hour. Then leave overnight in the oven to cool completely.
- For the strawberry, white chocolate and vanilla cream filling, paint the melted chocolate inside the nest of the cooled pavlova. Place the cream and vanilla seeds into a large bowl and whisk until soft peaks form when the whisk is removed from the bowl.
- Add the halved strawberries and mix thoroughly. Spoon this mixture over the white chocolate-coated meringue. Place the whole strawberries on top.
- For the strawberry glaze, place the strawberries into a food processor and blend. Pass through a fine sieve and place in medium frying pan over a medium heat.
- Drain the gelatine leaves and squeeze any excess water out, then add the gelatine to the pan and stir to melt into the strawberry sauce.
- Brush the whole strawberries with the strawberry glaze.
- To serve, place the caster sugar in a frying pan and heat until melted and golden-brown. Drizzle the caramel over the pavlova.
Recipe and picture: BBC Food website