We would like to thank Every Nook & Cranny who gave use permission for the use of their recipe. We have chosen to adapt this recipe to use our flavoured icing sugars. Every Nook & Cranny used our Mrs Whippy Nifty Nozzle to create the lovely layered effect of the pavlova.
- Prep Time : 30 minutes
- Cook Time : 01h 15min
- Yield : 8
- White wine vingar - 1/2 Tsp
- Egg Whites Large - 100g Approx 3 eggs
- Caster Sugar - 50g
- Cornflour - 1Tsp
- Strawberries - 300g
- Caster Sugar - 50g
- Sugar and Crumbs Strawberry Milkshake Icing Sugar - 100g
- Water - 1Tbsp
- Double Cream - 300ml
- Sugar and Crumbs Strawberry Milkshake Icing Sugar - 25g
- Strawberries - 8
For the Pavlova
Start by wiping out your bowl and whisk with a piece of kitchen paper damp with a little lemon juice to remove any traces of grease, preheat the oven to 120c and line a baking tray with parchment paper.
Whisk the egg whites in the mixing bowl on a medium setting until they form soft peaks.
Mix the icing sugar and caster sugar together in a bowl and then with the mixer still on a medium speed begin to add 1 Tsp of the sugar mixture at a time, move up to high once all the sugar has been added and then turn off after a few minutes, take a little meringue between your fingers and check if there is any grains, if there is keep mixing for another minute, if it feels smooth add in the vinegar and cornflour and mix in with the mixer for a minute.
Meanwhile take a piping bag and snip off about 1 inch from the tip and insert the Mrs Whippy Nozzle, make sure the nozzle cuts are visable on the outside of the bag, and then scoop in half of the meringue mix
Pipe the meringue onto the parchment paper in a 2x4 arrangement, making sure you leave a little gap between them as they will expand, pipe by using the nozzle vertically and squeezing,lifting up slightly to get height
Fill in the centres with extra meringue to close the gaps a little
Bake in the oven for 1 hour and 15 minutes
Once the time is up leave in the oven with the door open to cool completely, the meringue is cooked when it can be lifted and has a crispy bottom
To make the compote, add sliced strawberries to a pan with 1 Tbsp of water and 50g caster sugar, bring to the boil and then leave to simmer for 5 mins, remove the chopped fruit then continue to simmer the remaining compote until it reduces and you are left with 2-3tbsp of compote
Leave to cool
To make the cream
Whip the cream with a whisk in a clean mixer until it whips up to soft peaks, becareful to not over whip, if you do add a little cream and it should come back, stir in the icing sugar
Use the same Mrs Whippy Nozzle as before, cleaned out, then add in the cream and pipe on top of the meringue the same way as before with good height, add a drizzle of compote and a strawberry to each serving
Place in the fridge for upto 2 days