It’s here……. June is happening and that means one thing for Ireland… STRAWBERRIES!!!!
The start of long evenings and warm days (we hope) are always celebrated with Strawberries and in Ireland we grow fantastic varieties. What better way to celebrate then with a simple but yummy pavlova…
Please ensure that you check the labels in supermarkets to ensure that you are buying Irish
Ingredients:
- 4 large free range egg whites
- 225g caster sugar
- 2 teaspoons cornflour
- 2 teaspoons white wine vinegar
For the filling:
- 300ml Irish cream, whipped
- 400g Irish strawberries, halved
Method:
- Preheat the oven to 160°C. put a sheet of non-stick baking parchment on a baking tray and mark a 9inch circle on it.
- Put the egg whites into a large bowl and whisk until stiff. Add the sugar a teaspoonful at a time, whisking well after each spoon, until all the sugar has been added. Blend the cornflour and vinegar together and whisk into the meringue mixture. Spread the meringue out to cover the circle on the non-stick baking parchment, building up the sides so they are higher than the middle.
- Reduce the temperature of the oven to 150°C and place the pavlova in. Bake for about 1 hour until firm to the touch and a pale beige colour. Turn the oven off and leave the pavlova to cool in the oven. If you keep the oven door closed you will get a more marshmallowy meringue.
- Remove the cold Pavlova from the baking sheet and parchment and slide onto a serving plate. Top with the whipped cream and strawberries, then chill in the fridge for 1 hour before serving.
