Surefire pavlova with strawberries and white chocolate cream
There are a lot of "never-fail" and "perfect" pavlova recipes out there, but this is the only one I have found to be truly foolproof. The pavlova meringue is stabilised by vinegar and cornflour as usual, but in a thick paste form that is more easily mixed through the eggs.
Adam Liaw's surefire pavlova with white chocolate cream. Photo: Sahlan Hayes
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1/2 cup water
1 tbsp white vinegar
1 tbsp cornflour
4 egg whites
165g castor sugar
1/2 tsp vanilla extract
White chocolate cream
100g white chocolate
300ml thickened cream
2 punnets of strawberries, stalks removed
Icing sugar, to dust
Heat your oven to 120C (fan-forced).
Bring 1/2 cup of water to the boil in a small saucepan. In a cup, mix the cornflour and vinegar together to create a slurry, then pour the slurry into the boiling water, stirring immediately to create a thick paste. Cook for a further minute, stirring constantly and remove from the heat.
Whisk the egg whites to soft peaks, then gradually add the sugar while continuing to beat until the meringue is glossy and holding firm peaks. Slowly beat through the vanilla and the cornflour-vinegar paste until well combined.
On a piece of baking paper on a baking tray, trace the outline of your serving plate. Turn the paper over and spread the meringue mixture within the circle. Bake in the oven for 1 hour and 20 minutes, then turn off the heat and allow the pavlova to cool in the oven for at least 3 hours.
For the white chocolate cream, melt the chocolate in the microwave by heating in 10-second bursts until completely melted. Mix 100ml of cream through the melted chocolate to form a soft ganache. Whip the remaining 200ml of cream to soft peaks and fold through the white chocolate ganache. Store in the fridge until ready to serve.
Just before serving, spread the cream over the top of the cooled pavlova and top with the strawberries. Sift over a little icing sugar and serve immediately.