I really wanted to publish the recipe for the Thermomix Strawberry Pavlova for Mother’s Day.
For those who do not know, the pavlova is a typical Australian cake and is inspired by the Russian ballerina Anna Pavlova, with her white tutu, it’s essentially a base of meringue that is crunchy on the outside and soft like a marshmallow inside, topped with whipped cream and a cascade of fresh fruit.
I had already prepared the pavlova in winter version, today with strawberries, who knows if I will ever decide to publish the original version with passion fruit and red berries.
The perhaps most technical part of the recipe is definitely the meringue, but once whipped and placed on the baking paper, baking in the oven is crucial, I recommend respecting the times.
And remember to be very careful in moving the pavlova onto the serving plate, do not do like me who in a moment of distraction nearly risked destroying the meringue.
I wish you a pleasant weekend and leave you with the recipe for the Thermomix Strawberry Pavlova.
Let me know if you try it. 🙂
I leave you with the recipe for the Thermomix strawberry pavlova.
See you for the next recipe!
Nea!
Thermomix Strawberry Pavlova
Ingredients
For the meringue:
- 250 gr powdered sugar
- 120 gr egg whites
- 1 tbsp apple vinegar or white wine vinegar
- 30 gr cornstarch
For the decoration:
- 250 gr fresh cream liquid
- 30 gr sugar
- 150 gr strawberries (fresh)
- 1 tbsp sugar
- half lemon (only the juice)
- a few mint leaves (fresh)
Instructions
For the meringue:
Place the butterfly in the bowl, add the icing sugar, egg whites and a pinch of salt, whisk: 7 min. 37° speed 2.
Remove the lid from the bowl and let it cool for about 10 minutes.
At this point, add the cornstarch and vinegar, whisk again: 7 min. speed 2.
While the meringue is being assembled, spread a sheet of parchment paper on the work surface, place a tray with a diameter of 20 cm in the center and trace the circumference.
Turn the sheet with the mark so that it is in contact with the pan and stop it on the sides with butter.
Now, with the help of a spoon, distribute the meringue inside the circle, with the higher edges facing out and leaving a slight hollow towards the center (note that everything does not have to be level, an irregular shape is perfect).
(To form mini pavloves, you can use a piping bag and do two rounds of meringue.)
Bake the meringue in a preheated oven at 120°C for 90 minutes on the middle shelf of the oven.
Let the meringue cool for about 1 hour in the oven turned off with the door half open, leaving a wooden spoon in the door.
For the decoration:
Put the butterfly whisk in the bowl and place it in the fridge for at least 30 minutes (me even 1 hour).
In the meantime, cut the strawberries and place them in a bowl with the lemon juice and 1 tablespoon of sugar, mix and leave to macerate.
After the necessary time has elapsed, put the cream also cold from the fridge in the bowl, whisk: speed. 3 for 2 min.
Add the sugar from the lid hole after about 30 seconds.
The whipped cream is ready when lines form on the sides.
Now place the meringue on a serving plate, spread the whipped cream on top and decorate with fresh strawberries and a few mint leaves.
Here is the Thermomix strawberry pavlova ready… Buon appetito!
Recipe Notes
There are 10 small ones, or 6 small ones and a medium one, or 1 large one.
It is possible to keep the meringues for 1 day in the refrigerator, but my advice is to decorate the pavloves with cream and fruit a few minutes before serving them, otherwise the weight could soften and loosen the meringue bases.
