Viva Strawberry Pavlova
METHOD
Pre-heat oven to 130C.
Using an electric whisk, whip the egg whites until they turn white and frothy. Gradually add a spoonful of sugar, whisking well in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy. Spoon the meringue onto a lined baking sheet and using a palette knife, spread into a circle. Build up the sides of the Pavlova so, when cooked, there will be a well in the centre for the cream.
Place on the middle shelf of the oven for 1 hour. Slice the strawberries in half and mix with the rose water and 1tsp caster sugar and set aside.
Once cooked, the meringue should be crisp and slightly golden, but it will still be soft in the middle. Leave to cool on the tray, before carefully sliding onto the serving plate. Spread the cream in the middle of the Pavlova and top with the marinated strawberries, and a final dusting of icing sugar. Then sprinkle with the chocolate mini eggs and grated chocolate.
www.vivastrawberry.co.uk
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
