Strawberry Pavlova

Strawberry Pavlova

For the meringue

175g egg white (from about 5 eggs)

1 3/4 cup sugar

1 teaspoon constarch

for the filling

1 cup Unsweetened Whipped Cream

1 tbsp powdered sugar

seeds from a vanilla bean (or 1 tsp vanilla paste)

10 strawberries

1 tbsp vanilla sugar

For the topping

strawberries, cut to half

blueberries (or any other red fruits)

chocolate pearls

Directions:

Line a baking sheet with parchment paper. In a heat proof bowl of beat together sugar and egg whites.

Place the bowl over a pot of boiling water (bain marie) and heat over medium flame for about 10 minutes, stir occasionally, until the mixture is warm and most of the sugar dissolves.

Remove from the heat and pour mixture into the bowl of stand mixer fitted with the whisk attachment. Whisk on medium speed for about 2 minutes. Stop the mixer and add the corn starch. Continue whisking, high speed, until stiff peaks form and you can turn the bowl upside down without the mixture falling out, about 8 more minutes.

To make meringue bowl

Transfer to a piping bag, pipe 15cm circle, then pipe "kisses" around it. For the second line - pipe another kiss between each 2 kisses. repeat the same for the 3rd line. 

Bake at a temperature of 150-175˚ F for about 3 hours. If you prefer hard and firm meringue bowl, bake another 2 hours.

Let the meringue cool completely.

For the filling

When the meringue is cool, chop the strawberries and mix them with the vanilla sugar.  Put the chopped strawberries in the bottom of the meringue bowl. Whip the cream with the icing sugar and vanilla seeds and pour it over the strawberries in the meringue. Put the remaining fruits on the cream.