Recipe for Pauline strawberries

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Pavlova loves dessert in the summer, sprinkled with fully ripe strawberries and summer fruit. If you’ve never tried it before, it’s surprisingly easy.

I find it very pleasant to prepare: be careful not to over-whisk the meringue egg whites, just gently whisk them into the soft tops and don’t leave them in the oven for too long. Making it soft in the middle with a crispy shell is an art.

Hours

preparation time: 25 minutes

Cooking time: 2 hours

Serve

four

Ingridients

  • 3 large egg whites
  • 175 g of sugar
  • 300 ml of double cream
  • 1 tablespoon powdered sugar, plus more for powdered
  • A few drops of vanilla essence
  • 500 g of strawberries

Method

  1. Preheat the oven to 140C / 120C fan / gas 1.
  2. In a large clean bowl, whisk the egg whites until soft snow is formed, being careful not to whisk excessively to break up.
  3. Add sugar, a tablespoon at a time, and mix well after each addition.
  4. Place a sheet of parchment paper on the baking tray and stick it in each corner with a pinch of meringue. Draw a circle 20 cm in diameter on parchment paper. Place a spoonful of meringue in the middle of the circle and spread it to the edges. With a large spoon, place the pieces of meringue around the edge of the circle so that each spoon meets the other to form tops with a hole in the middle.
  5. Place in the oven and bake for one hour, then turn off the oven and leave for another hour with the door closed until the meringue has cooled. When cool, remove from baking paper and place on a serving platter.
  6. Whip the cream with powdered sugar and a few drops of vanilla essence.
  7. Peel a squash, grate it and mix with a tablespoon of powdered sugar.
  8. To finish the pavla, apply double cream in the middle, place the strawberries on top and sprinkle with powdered sugar.

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