Nouvelle-Aquitaine: Strawberry pavlova recipe with vanilla-flavoured whipped cream

During spring and summer, don’t miss out on one of the region’s best-loved products: strawberries! Whether they’re from Périgord, Beaulieu or Lot-et Garonne Label-Rouge, treat yourself to its freshness and ever-so sweet delight!
To exalt strawberries here is a classical recipe: Pavlova, this crispy-crunchy meringue, covered with whipped cream and topped with fresh fruit: indulge!

Preparation Strawberry pavlova

20 min preparation time
2h cooking time
Total time 2h20

Strawberry pavlova ©Kathysg_pixabay
Strawberry pavlova ©Kathysg_pixabay

Ingredients / for 8 people

For the meringue:

  • 240 g egg whites (i.e. approx. 6 large eggs)
  • 400 g caster sugar
  • A few drops of lime juice

For the whipped cream:

  • 20 cl very cold liquid cream
  • 1 heaped tablespoon fresh cream
  • 1 tablespoon icing sugar
  • One vanilla pod

For the fruit:

  • 250 g de Gariguette strawberries
  • A few leaves of mint
  • Grated zest of a lime

Preparation
Prepare the meringue: Preheat the oven to 90°C. Whisk together the egg whites, lime juice and 1 tablespoon caster sugar slowly to mix them well. Then pour in the rest of the sugar in one go. Whisk on top speed for a few minutes until you obtain a smooth, shiny meringue.
On a sheet of baking paper, make 8 discs of about 15 cm diameter using a spoon or an icing bag. They must be thick enough to be able to make a small hollow in their centres. Cook for 1h at 90°C then another 1h at 85°C. Leave to cool down completely on a grill.

Prepare the cream: Slice the vanilla pod in half and remove the seeds. In a very cold large bowl, whisk together the liquid cream, the fresh cream, the icing sugar and the vanilla until you obtain a light, fluffy cream. Place in the fridge.
Hull the strawberries, cut them in half if they are too big.

Strawberrries © Sandra Wattad
Strawberrries © Sandra Wattad

Assembling:

Make sure your meringues have totally cooled down. Place 2 big spoonfuls of vanilla-flavoured whipped cream on each meringue disc. Place the fruit on top of the cream. To decorate, chop up a few mint leaves and grate the lime zest then sprinkle over the pavlova to add a touch of freshness.

By Carole.
More info : www.nouvelle-aquitaine-tourisme.com/en/lot-and-garonne-valleys/strawberry-pavlova (External link)