Pavlova with Warm Strawberry Sauce

An indulgent sweet treat perfect for sharing.

Serves 8

Prep

30M

Cook

Total

1H 30M

Pavlova may be the dessert of the summer in Australia, but turn it into a winter winner with this recipe

Ingredients

6 egg whites, at room temperature

1 1⁄2 cups caster sugar

2 tsps cornflour

1 tsp white vinegar

1 tsp vanilla essence

600ml tub thickened cream, whipped

1⁄3 cup flaked almonds, toasted

WARM STRAWBERRY SAUCE

2 x 250g punnets fresh strawberries, hulled

3⁄4 cup caster sugar

2 tblsps lemon juice

Method

Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Place trace-side down, on a greased, large oven tray.

Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, add sugar, 1 tblsps at a time, beating between each addition, until dissolved. Continue to beat for 3 minutes, or until smooth and glossy. Beat in corn our, vinegar and vanilla.

Spoon into rectangle on prepared tray. Gently spread to edges.

Cook in a very slow oven (120C) for about 1 hour, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Remove. Cool completely on tray.

Meanwhile, make sauce. Place all ingredients in a large frying pan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil for about 7 to 10 minutes, or until slightly thickened. Remove. Transfer to a heatproof jug.

Just before serving, transfer pavlova to a large plate. Top with cream. Sprinkle with almonds. Serve with warm sauce.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.