Sunday, June 26, 2011
STRAWBERRY AND REDCURRANT PAVLOVA
I watched Delia on a TV advertisement making Strawberry & Vanilla Pavlova, so next time I went shopping in Waitrose, I couldn't resist picking up the Waitrose Recipe Collection card.
I always use Nigella's pavlova recipe, which for me just can't be beaten, I looked at Delia's recipe and to me it's a meringue recipe and not a pavlova recipe. A friend brought us some homegrown redcurrants, I then returned to the Waitrose Recipe Collection card and made the vanilla cream and strawberry sauce. So basically, I have paired Delia up with Nigella!
The secret to a great pavlova is to make it the evening before and then let it dry out in the cooling oven. This way you will get a crisp outside and a marshmallow inner, bliss.
The vanilla cream, which is made with fromage frais and Mascarpone set to give a firm filling. Next time I would alter the recipe yet again and use my usual filling of softly whipped cream mixed with yogurt. The pavlova was delicious except for the cream filling which my husband wasn't very keen on. You must make the strawberry sauce though because it is so very, very delicious.
Has anyone else made Delia's Strawberry & Vanilla Pavlova?
Nigella's Pavlova recipe from How to Eat.
You will need: A large baking tray lined with baking parchment.
4 large egg whites, 250g caster sugar, 2 teaspoons cornflour, 1 teaspoon vanilla extract, 1 teaspoon white wine vinegar.
1. Preheat the oven to 180°C.
2. Whisk the egg whites with a pinch of salt until they reach the soft peak stage. Whisk in the caster sugar a third at a time until the meringue is stiff and shiny.
Fold in the vanilla essence, cornflour and white wine vinegar.
3. Draw a 20cm circle on the baking parchment, put blobs of meringue on a baking tray, turn the greaseproof paper over and stick the baking parchment down onto the tray.
4. Spoon the meringue onto the baking parchment circle and flatten the top and smooth the sides.
5. Place in the oven and immediately turn the oven down to 150°C and cook for 1¼ hours.
6. Turn the oven off and leave in the oven overnight to dry out.
7. Take the pavlova off the baking paper, fill with cream and decorate with fruit.