This gorgeous dessert was allegedly first made in Australia in 1935 for the Russian dancer Anna Pavlova. This version has a twist by adding framboise to the strawberries and introducing crème fraîche to the whipped cream to reduce the richness of the cream.
- Preparation time: 30 minutes
- Cooking time: 1 hour 15 minutes
- 3 eggs, large (U.K.)/extra large (N.A.), whites only
- 170 g (6 oz) caster/granulated sugar (¾ cup + 2 tbsp)
- 1 tbsp cornflour/cornstarch
- 1 tbsp vanilla extract
- 2 tsp white wine vinegar
- 450 g (1 lb) strawberries (about 3 cups)
- 3 tbsp framboise (raspberry liqueur)
- 284 ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)
- 180 ml crème fraîche (⅞ cup)
- Draw a 20 cm (8 inch) circle on a piece of baking parchment. Turn it over and lay on a baking tray/sheet.
- Preheat the oven to 130°C (250°F) (gas ½).
- Add the egg whites to a grease-free bowl and whisk until stiff peaks form. (You should be able to turn the bowl upside down without the egg whites falling out!)
- Then add the sugar one spoonful at a time, whisking well between each addition, until the meringue is stiff and glossy.
- Next, sprinkle over the cornflour/cornstarch, vanilla extract, and vinegar. Whisk briefly, just enough to combine everything. The meringue will soften a little.
- Put a dab of meringue in the four corners of the baking sheet and press the baking parchment down. (This will prevent it from slipping.) Now, using a metal spoon, spoon the meringue evenly within the marked circle. Then, using the back of a spoon, make a slight dip in the centre of the meringue which will hold the strawberries. Bake for 1 hour 15 minutes. The meringue should be firm at the edges and slightly soft in the centre. Leave to cool.
- Meanwhile, wash the strawberries, gently pat dry and hull. Halve any that are large so they are all fairly equal in size. Place them in a large bowl and add the framboise. Gently toss together until the strawberries are coated and then leave to marinate.
- Once the meringue has cooled, whip the cream until soft peaks form. Now, beat the crème fraîche, which will loosen its stiff consistency, and then gently fold into the cream.
- Carefully peel the baking parchment from the meringue and place it on a serving plate. Add three quarters of the strawberries to the cream mixture and, just using a few strokes, gently fold through. Spoon into the centre of the pavlova. Now decorate the top with the reserved strawberries and drizzle over any strawberry juice.
- Serve immediately.
Updated: July 31, 2018