Strawberry Pavlova Dessert

Last Updated on October 18, 2024

Dessert made of egg whites, filled with cream and strawberries.

Ingredients:

450 g strawberries 225 g 1 tsp cornstarch 1 teaspoon white wine vinegar 1 tablespoon confectioners’ sugar 4 pcs of egg whites For the cream: 300 g deviated strawberries 250 g raspberries 200 ml of sour cream 200 ml of thick white yoghurt 5 tablespoons confectioners’ sugar 1 piece small bunch of mint + a few leaves for garnish 1cm piece of fresh ginger

Procedure:

1. Beat the egg whites with an electric beater until stiff and glossy, gradually adding the icing sugar (always add 2 tablespoons and beat well)
2. When all the sugar has been added, beat for three to four minutes more, then add the cornstarch and wine vinegar
3. Transfer the mixture to a baking tray lined with baking paper, spread it into a circle 20 cm in diameter, then make a large bowl with higher edges to fill the finished Pavlova with the cream
4. Place in a preheated oven at 180 °C, reduce the temperature to 120 °C and bake for an hour and a half, turn off the oven, let the Pavlova cool completely, then tear the baking paper from the base of the cake and place the Pavlova on a serving plate
5. Mix the sour cream with the drained yoghurt, add finely chopped mint leaves, finely grated ginger, icing sugar, mashed strawberries and raspberries and gently mix everything together
6. Fill the Pavlova with the prepared cream, sprinkle with cleaned strawberries cut into quarters, dust with icing sugar, decorate with mint leaves and serve.

Note:

Pavlova is a famous dessert from Australia, which resembles the ballet tutu of the famous Russian ballerina after whom it is named and was once prepared as a welcome gift for her.