Pavlovas with whipping cream and poached strawberries

remya's baking

Last time, when we went to the library, I was craving for a baking book and finally I got a beautiful one- "The art and soul of baking" by Cindy Mushet. While turning the pages, I understood that a lot of chemistry is involved in baking. It clearly indicates the role of each ingredient in baking and is interesting too.

Remya's Baking

I had some egg whites in my refrigerator. So I wanted to make some stuff with egg whites as the main factor. So from the book, I got the recipe. Kids will surely love this, as I could see my little one was fighting with her dad to get his share too. This is my second post in cookie category after custard powder butter cookies.

Remya's Baking

2/3 cup of icing/ confectioners' sugar sifted
1 tablespoon of cornstarch (corn flour)
3 large egg whites
1/4 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

A hand full of strawberries
2 cups of water
1 cup of sugar

Whipping cream

Remya's Baking


Make the Pavlovas:
Preheat the oven to 250oF and place the rack at the centre of the oven. Take two tablespoons of sugar and all the cornstarch and sift it.

Place the egg whites, cream of tartar in a mixing bowl and whip on medium high speed for about 3 to 4 minutes, until soft peaks form.

Add the vanilla extract and slowly rain in the remaining sugar. Now increase the speed of your mixer to high and whip for about one minute.

Now add the sugar corn starch mixture over the pavlova and gently fold it until blended.

Line the parchment paper on a baking sheet and gently spoon it over the pavlova and bake for 55 minutes until slightly golden and crispy outside. Allow it to cool completely.

Poach the strawberries:

Wash the berries and pat dry. If the strawberries are so large, you can cut it into quarters or slices.
Place water and sugar in a saucepan and boil. When the sugar is completely dissolved, carefully transfer the berries into the mixture, and bring it to a just boil. Then remove from heat and let it cool down to room temperature.

Whipping cream:
Here I used ready whip. For making whipping cream from scratch, click here.

Drain the strawberries form the poaching liquid and put on the paper towels. Put the poached  strawberry on the pavlova and spoon some whipping cream over it and serve immediately.

Note: If u do not like sugar so much, please reduce the amount of sugar as per your requirement.

Remya's Baking

Thank Lord that it came out well. These pavlovas are crispy outside and soft and fluffy inside. When poached strawberries and whipping cream are spooned above it, your tongue will have a celebration of comforting effect. So, try it  :-)

Remya's Baking

Labels: , , ,