Ingredients
Meringue Bases
- 7 egg whites
- 180 g sugar
- 240 g icing sugar
Strawberry curd
- 1 gelatine leaf
- 300 g puree of frozen strawberries
- 90 g sugar
- 2 eggs
- 0.5 lemon (juice)
- 100 g unsalted cold butter in cubes
Filling & Garnish
- 500 ml whipped cream
- 1 tbsp sugar
- 1 box fresh strawberries
- fresh flowers
Pavlova with strawberry curd
Strawberry cake with meringue – a summer classic
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Put the gelatine leaf in cold water.
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Boil the strawberries with sugar and mix smoothly, strain and pour back into the saucepan. Add the eggs and stir constantly on medium heat until the batter thickens a little, or until the batter reaches 80°C (176 °F).
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Strain the batter and add the gelatine, stir and pour into the lemon juice. Allow to cool slightly before mixing in the butter until you have a smooth cream. Apply directly to the surface and place in the refrigerator for at least 2 hours.
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Place the oven at 80°C (176 f) hot air and prepare two plates with baking sheet paper. Draw a circle on each, perfect to use plate as a template.
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Assemble your assistent with beater bowl and balloon whisks.
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Whisk the egg whites to a hard meringue and add the sugar in three rounds, continue whisking until you have a firm and glossy meringue.
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Sift the icing sugar in batches and invert with the spatula to maintain the air.
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Pour 1/3 of the meringue into a spiral bag of any large tulle. Spread the rest of the meringue on the baking sheet paper, spread out in the circle. Sprinkle a wreath of meringue peaks on one of the furthest edges.
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Bake for about 1 ½ - 2 hours, turn off the oven and allow the bases to dry at least one hour in the oven. The meringue can also stand in the oven overnight and dry.
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Take out the strawberry curd and whisk.
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Assemble your assistent with beater bowl and balloon whisks.
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Whisk the cream and sugar until it is lightly whipped, pour the cream into a spiral bag of round large tulle. Slice some of the strawberries and share the rest in the middle.
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Carefully remove the smooth meringue base and place on a barrel. Sprinkle an edge with cream and spread out a thin layer of cream inside. Then spread a thin layer of strawberry curd and add the sliced strawberries.
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Add the next base and spread out a layer of strawberry curd and sprinkle the cream into fine peaks. Garnish with half strawberries and fresh flowers.
