Michael’s recipes – pavlova

August 4, 2024 | Foodie bites | 2 minute read

We have a true taste of summer this month, with Head Chef Michael’s pavlova recipe. Having tasted it, we can confirm you’ll keep going back for more!

Ingredients

For the pavlova base
1/2 lemon, juiced, keep the other half for later
6 large eggs – whites only
350 grams caster sugar
2 teaspoons corn flour
Seeds from one vanilla pod

For the topping
350 millilitres of double cream
50 grams icing sugar
Seeds from one vanilla pod
1kg fresh strawberries hulled and chopped or sliced as you like them

Method

For the base

Line a large baking sheet with parchment. Draw a circle on the parchment approx. 18cm diameter using a cake tin or plate as a guide. Turn the parchment over.
Heat the oven to 130 degrees centigrade, 110 for a fan oven or gas mark ½.
Rub the remaining half of the lemon around the inside of a large bowl or stand mixer, then wipe it dry with kitchen paper to remove any residue of oil or grease.
Place the egg whites in the bowl and whisk to soft peaks, then while still whisking slowly add the sugar, 1 tbsp at a time, until it forms a thick, glossy meringue.
Tip – rub a small amount between your fingers – if you can feel any grains of sugar, keep whisking until completely smooth.
Finally add the cornflour, lemon juice and vanilla seeds and whisk for a further 30 seconds.
Spoon the meringue mixture onto the baking parchment, then spread it evenly filling the circle you marked earlier.
Bake in the pre-heated oven for 15 mins, then turn the oven down to 100 degrees centigrade, 80 for a fan oven or gas mark ¼ and bake for a further hour. Turn off the oven and leave the pavlova to cool in the oven for at least 2 hrs.
When you are ready to serve, carefully invert the pavlova and peel away the parchment. Do not worry if it cracks a little – it will be covered by the topping.

For the topping

In a large bowl combine the double cream, icing sugar and vanilla, whisking to form soft peaks or further if you like it stiffer. Then spoon it onto the pavlova base and top with the strawberries.

Enjoy!