6 ISSUES FOR £6 Subscribe to Kent Life 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

Wednesday, January 16, 2019

Enjoy a delicious lunch or a few cosy drinks after one of these countryside strolls. Here are five great pub walks in Kent

Read more
Wednesday, January 16, 2019

From gin-inspired affairs to chocolate-themed events, there is something to suit even the most discerning customer searching for an afternoon tea to remember

Read more
Tuesday, January 15, 2019

William Boscawen on why he’s loving making the world’s oldest alcoholic drink

Read more
January 2019

Winner of Kent Life’s Restaurant of the Year 2018, family run The West House in Biddenden has now extended its charms with the addition of four guest rooms

Read more
January 2019
Monday, December 17, 2018

We have selected five festive fizz cocktails from Stuart Ovenden’s The Orchard Cook Book

Read more
Thursday, December 13, 2018

Cute dogs and beer – do you need anything else? We pick 10 of the best dog-friendly pubs to bring your pooch

Read more
Monday, December 10, 2018

Andy has a confession: he loves the side dishes almost more than he loves the roast turkey. Here are three of his all-time favourites

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards 2016. Open for entries.

Latest Competitions & Offers

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