Tom Kitchin recipe: Pavlova with strawberries
Tom Kitchin shows how easy it is to create a tantalising berry dessert with this recipe for pavlova with strawberries.
If Wimbledon didn’t inspire you to make the most of British strawberries, then seeing them at their seasonal best right now is bound to give you an appetite for fresh, juicy, plump berries either eaten on their own or in a delicious summer dessert. When it comes to cooking with berries, there is so much you can make, from simple jams, smoothies and sauces to delicious, classic desserts. If you’re entertaining guests over summer, you can’t beat a classic Pavlova. Prepare or buy the meringue ahead, and the rest can be put together quickly and easily just before you serve it – you can be as creative or as quick as you like with the presentation.
Ingredients
- 500g strawberries, hulled and halved
- mint leaves to serve
- For the meringue:
- 200g egg whites
- 400g caster sugar
- For the Chantilly cream:
- 200ml cream
- icing sugar to taste
- 1 vanilla pod, seeds scraped out
Serves: 6 Difficulty: Easy Time to cook: 90 mins
Method
Pavlova with strawberries
For the meringue:
Whisk the egg whites until they begin to froth, then add the sugar. Once the mixture is forming soft peaks, place it into a piping bag. Line a tray with greaseproof paper and pipe the meringue into a circle. Fill the circle then pipe round the outside until the sides are high. Alternatively, make a meringue circle for each serving. Bake in the oven at 110C/Gas Mark ¼ for 1½hours.
For the Chantilly cream:
Whisk the cream, sugar and vanilla seeds in a bowl until whipped and add more sugar to taste. Layer the meringue with the cream and fresh strawberries and sprinkle with mint leaves.