Pavlova with brown sugar and strawberries
Recipe by Bill Granger
I like my meringues to be old-fashioned and gooey in the middle, rather than bright white and explosive. The vinegar and arrowroot give this a chewy centre, and I add soft brown sugar for its caramel flavouring and gorgeous golden colour. Pavlova is traditionally a summery dessert, but this one, with its warmer colouring, also works beautifully in winter with torn figs instead of strawberries.
Serves 8 to 10
Ingredients
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 225g (1 cup) caster sugar
- 80g (⅓ cup) soft brown sugar
- 1 tablespoon cornfl our
- 2 tablespoons arrowroot
- 2 teaspoons white vinegar
to serve
- 300ml (11/4 cups) cream
- 150g Greek yoghurt
- 500g strawberries, hulled and halved
- 1–2 tablespoons honey
Method
- Preheat the oven to 200°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.
- Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.
- Stir in the cornfl our, arrowroot and vinegar.
- Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.
- To serve, lightly whip the cream and yoghurt together and spread over the pavlova.
- Toss the strawberries in the honey and arrange over the top. Serve immediately.
Notes & Tips
Recipe taken from Bill Granger's book Bill's Basics
