JANUARY SALE Subscribe for just £5 today CLICK HERE

Summer recipe: strawberry Pavlova

PUBLISHED: 10:37 17 July 2018 | UPDATED: 10:37 17 July 2018

Strawberry Pavlova by Andy McLeish

Strawberry Pavlova by Andy McLeish

Archant

Andy makes the famous meringue-based dessert named after the Russian ballerina Anna Pavlova

A Pavlova is the type of dessert you make for a special occasion, there’s something luxurious about it. Perhaps it’s the decadent cream with the soft yet crispy meringue topped with fresh ripe fruit. I can guarantee its dramatic, wispy dome shape will bag you a chorus of ‘oohs’ and ‘aahs’ just by setting it down in front of your guests at a dinner party.

There’s a debate where the Pavlova originated from, some argue it was first created in Australia, while others believe it was New Zealand. My wife is Kiwi – so there is no debate in my household: it’s from New Zealand! Traditionally, in her home country it’s topped with passion fruit (which I love), adding a slightly exoticness to a dessert that’s so familiar.

While the Pavlova tends to be associated as a summer dessert, I think it’s perfect for any occasion, all year round. It fact, serve it at Christmas and just add pomegranate or figs to make it a little more festive.

If you’ve tried making a Pavlova you’ll know it can be a little tricky but with the right recipe, it’s a walk in the park. Plus, it’s one of those few desserts where the presentation doesn’t have to be perfect for it to still look great.

No need to apply the cream in a particular way or arrange the fruit ever so neatly. Even if your meringue cracks, don’t worry, your Pavlova will still look as beautiful as ever.

Are you planning a special party this month? Why not serve my ‘Strawberry Pavlova’. As it’s Wimbledon season, it’s the perfect excuse to use up all those wonderfully, ripe and sweet strawberries.

Strawberry Pavlova

Deliciously indulgent, this is summer on a plate

Ingredients

6 egg whites

12oz sugar

1tsp vinegar

1tsp Vanilla essence

Topping

1 pint of double cream

1 vanilla pod (cut in half lengthways and seeds scraped out)

Fresh strawberries (quartered and gently washed in water)

Icing sugar (for dusting)

Method

It is important to use old eggs as fresh ones do not work so well. I also find it important to have the eggs at room temperature.

Take a clean metal bowl. Mix the egg whites, vanilla and vinegar until it becomes really stiff. Slowly add the sugar - which should take about five minutes, mixing continuously.

Pile the mix onto a baking tray covered with some parchment paper and bake for 20 minutes in a pre-heated oven at 120ºC. After 20 minutes reduce the heat to 95 degrees and bake for a further 45 minutes.

Remove from the oven and cool away from any draughts. Next, whip the double cream with a pinch of the vanilla seeds. Add a generous amount of strawberries on top, dust with icing sugar and serve.

_________

Cooking with Andy: Andy McLeish is chef-patron of multi-award-winning restaurant Chapter One

More from Food & Drink

Tuesday, January 14, 2020

Greensand Ridge, the craft distillery near Shipbourne in the Weald of Kent, has been recognised in the annual Spirits Business awards with the 2019 Distillery Sustainability Award

Read more
Tuesday, December 17, 2019

Kent Life spends a festive morning with Christmas Bake Off star Jane Beedle in her Faversham home

Read more
Tuesday, December 17, 2019

Bake Off star Jane Beedle shares her recipe for this delicious festive cake

Read more
Friday, December 13, 2019

If you're keen to explore when the 18th-century equivalents of the Krays held sway, read on and explore some of Kent's evil history

Read more
Friday, December 6, 2019

Nothing beats finding a corner next to a crackling fire in a cosy pub, so we rounded up 12 of our favourites in Kent to escape the cold

Read more
Friday, November 29, 2019

After a glittering ceremony on 28th November, we can now proudly reveal the winners of this year's awards

Read more
Tuesday, November 12, 2019

'Kent, sir, everyone knows Kent. Apples, cherries, hops and women,' proclaims a character in Charles Dickens' The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more

One of the many things we excel at is afternoon tea, and in Kent there are few finer settings than Eastwell Manor

Read more

The story of Chapter One continues to evolve under the expert touch of executive chef-patron Andrew McLeish

Read more

Meet the young man determined to take his family's fruit and cobnut farm into the future

Read more
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life