Ingredients
Equipment
Method
Preparation
- Preheat your oven to Gas ½, 120°C, 250°F, and line a baking tray with parchment paper.
- Line your cake pan or baking tray with parchment paper. Only grease the side that sticks to the pan.
- Wash, hull, and chop the strawberries. Set aside.
Mixing
- In a clean, dry mixing bowl, whisk the egg whites until stiff peaks form. This can be done using an electric mixer at a high speed. We used a Kmix and the number 6 setting.6 large Egg Whites
- Turn the mixer down to a medium setting; we used number 3 or 4 on the Kmix. Gradually add the sugar, a spoonful at a time, while continuing to beat the egg whites. Ensure the sugar is fully incorporated and the mixture is glossy and holds stiff peaks.300 grams Golden Caster Sugar
- Gently fold in the cornflour, white vinegar, and vanilla extract until just combined. We used the number 3 on the Kmix. Do not overmix, as this can deflate the meringue.1 tsp White Wine Vinegar, 1 tsp Vanilla Extract, 2 tsp Cornflour (Corn Starch)
- Spoon the meringue mixture into the prepared pan. Create a slight indentation in the center to hold the toppings.
- Place in the preheated oven. Bake for 80 to 90 minutes, or until the meringue is crisp and dry on the outside. Turn off the oven and let the meringue cool completely inside for about 4 hours or overnight.
- When cooled carefully transfer the cooled meringue onto a serving plate or platter.
Toppings
- Whip the cream until soft and holding its shape. Spoon the cream into the nests.500 grams Double Cream
- Wash, hull, and chop the strawberries, and pit the cherries, then set aside.500 grams Strawberries
- Warm the strawberry jam in the microwave for 10-20 seconds on high. Stir into the strawberries and combine.100 grams Strawberry Jam
- Carefully spoon the whipped cream over the cooled meringue.
- Arrange the strawberry mixture and cherries over the top of the cream.200 grams Fresh Sweet Cherries
- Serve immediately, or refrigerate until ready to serve.
Notes
Here are some top tips to help you succeed in making Cherry Strawberry Pavlova like a pro:
- For optimal volume when whipping, use egg whites at room temperature. Separate the eggs while they're cold and let the whites come to room temperature before beginning.
- Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites. Any traces of grease or moisture can hinder the meringue from reaching its full volume.
- Add the granulated sugar to the whipped egg whites, one tablespoon at a time, while beating continuously. This helps stabilize the meringue and achieve the desired glossy texture.
- Whip the egg whites until they form stiff peaks. When you lift the beaters, the peaks should stand straight up without collapsing.
- Bake the pavlova at a low temperature. Slow baking helps create a crisp exterior while maintaining a marshmallow-like interior.
- Allow the meringue to cool completely inside the oven with the door slightly ajar after baking. This gradual cooling helps prevent cracking and ensures a stable structure.
- Use fairly ripe cherries and strawberries for the best flavor and presentation.
- Assemble the pavlova just before serving. Once topped with whipped cream and fruits, the meringue will begin to soften over time.
- DO NOT use powdered sugar (icing sugar). It's not pure sugar as it contains excessive amounts of cornstarch, so it will not create desirable results.
