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If you have never come across a pavlova, you missed something! It’s basically a baiser base with cream and fruit. That may sound a little dull but don’t underestimate this yummy combination: the sweet, crisp base, the rich, fluffy cream and the fresh fruit will catapult your palate onto cloud nine! With this beginner-friendly recipe, I’ll show you how to make a wonderfully tasty strawberry pavlova.

Strawberry Pavlova

For 5 people

Ingredients:

For the Baiser base

270 g icing sugar
15 g cornstarch
4 egg whites (150 g)
1/2 tsp baking powder
a pinch of salt
1/2 tbsp white vinegar

For the topping

250 g cream
250 g strawberries
1 tbsp sugar
1 tbsp balsamic vinegar
almond flakes or chopped pistachios (optional)

Instructions:

1. Mix the icing sugar and cornstarch and sieve twice. Stir the egg whites, the baking powder and the salt in a metal bowl and set it in a hot water bath. Mix the icing sugar-cornstarch mixture in portions and warm up the whole batter until it is hand-warm. Transfer it into a second bowl and stir it until it’s very stiff. Add the white vinegar and mix it in.
2. Preheat the oven to 150 °C (300 °F). Fill the baiser into a piping bag with a large-holed nozzle. Alternatively, fill it into a common freezer bag and cut off a corner. Put baking paper onto the tray. Now, pipe three even circles onto the baking tray and bake them in the oven for 10 minutes. Reduce the temperature to 100 °C (210 °F) and let the baiser dry for approximately 2 hours. Let it cool.
3. Roast the almonds in a pan without fat until they are light brown. Put them on a plate and let them cool down. In the meantime, wash the strawberries, remove the leaves and cut them into slices. Whip the cream until it’s stiff. Layer the baiser bases with cream and strawberries (and almonds if you use them). The last layer is strawberries. Alternatively, you can use only one cake base and top it with cream and strawberries. Serve immediately, otherwise the baiser will soak through and become soft.