Having lived in London for 5 years, me and my husband most certainly have a strong love for european desserts. Pavlova and meringues definitely make it on the list. A mixture of Strawberries, Cream, Nutella and crispy marshmallowy clouds of pavlova! Pure bliss! It works out best if you make the Pavlova a day in advance and leave it in the oven to cool down overnight. That way on the day you want to serve it all you need to do is the layering.
Eggs Whites 4
Confectioner’s Sugar 1 cup
Corn Starch 3 tsp
Vinegar 1 tsp
Cocoa Powder 3 tsp
Heavy Whipping Cream 1 cup / 240 ml
Confectioner’s Sugar 2 Tbsp
Pure Vanilla Extract 1 tsp
Chopped Strawberries 1¼ cup
Halved Strawberries 1½ cups
Nutella ¼ cup
Preheat oven to 150 C / 300 F and line two baking trays with parchment paper. Using an electric beater whip 4 egg whites gradually add sugar, vinegar and cornflour. Whip till eggs hold their shape and form soft peaks. Fold in cocoa powder and spread the mixture into two equal 7-8 inch circles. Reduce oven temperature to 120 C / 248 F and put both trays in the oven for 45 minutes. Leave to cool in the oven once baked overnight or at least 6-7 hours. Layer the Pavlova in the following sequence.
Pavlova – Whipped Cream – Nutella – Chopped Strawberries – Second Layer of Pavlova – Whipped Cream – Nutella – Halved Strawberries.
Finish with a sprinkle of icing sugar and serve.
The Pavlova once ready can lose its crispness quite quickly so I suggest layering it right before serving!
Have a look at this recipe in action here
Any feedback will be highly appreciated!