Pimms and strawberry Pavlovas
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Try these individual desserts for a perfect taste of British summertime. With Pimms and strawberries, Helen shows how to make perfect Pavlovas.
Ingredients
- 4 egg whites
- 225g of golden caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 200ml of double cream
- 2 tbsp of Pimm's, or 4 tbsp if you want it extra boozy
- 100g of strawberries , chopped, plus extra for decoration
- 8 mint leaves , chopped
- 1 orange , zested
- 1 tbsp of caster sugar
Method
1
Whisk the egg whites to a soft peak. Add the sugar a spoonful at a time, whisking after each addition
2
After all the sugar has been added whisk for a few minutes until stiff & smooth & stands in firm peaks. Whisk in the cornflour and vinegar
3
Draw circles on a sheet of baking paper, and then flip over
4
Place a few small blobs of meringue to the underside of the baking paper and place onto a baking sheet - the meringue glues the paper in place to prevent it from sliding
5
Spread some of the meringue onto the circles to form the bases. Fill a piping bag (with a plain nozzle) with the remaining meringue
6
Preheat the oven to 180°C/gas mark 4
7
Pipe a circle on top of the base, and then pipe 3 or 4 further circles on top, repeat for the other bases. Place in the oven and immediately lower the temperature to 100°C. Bake for 1.5 hours
8
Turn the oven off, open the oven door a little & allow the meringues to cool in the oven. Once the meringues are cool whisk the cream until it forms soft peaks
9
Fold in the Pimms, strawberries, mint, orange zest and sugar until well combined. Spoon or pipe the cream into the meringues and serve with extra strawberries
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Pimms and strawberry Pavlovas
