Strawberry pavlova cake recipe
This eye-catching stack of thin, crisp meringue circles looks like a pretty gateau, with plenty of seasonal berries. Layered with a yogurt filling, it’s quite a bit lighter than a cream-heavy pavlova and much more impressive looking too.
You will need three baking sheets, each of which accommodate two 18cm/7inch round circles with a little room in between.
Ingredients
- 5 medium egg whites at room temperature
- 1 pinch sea salt
- 250 g white caster sugar
- 1 tsp vanilla extract
- 300 g dark chocolate, melted and cooled
- 600 g thick, Greek-style yogurt
- 2 tbsp honey
- 2 tbsp icing sugar
- 500 g gariguette strawberries – 10-12 left whole for dipping, the rest sliced evenly in pieces about the thickness of a pound coin
- 5 medium egg whites at room temperature
- 1 pinch sea salt
- 8.8 oz white caster sugar
- 1 tsp vanilla extract
- 10.6 oz dark chocolate, melted and cooled
- 21.2 oz thick, Greek-style yogurt
- 2 tbsp honey
- 2 tbsp icing sugar
- 17.6 oz gariguette strawberries – 10-12 left whole for dipping, the rest sliced evenly in pieces about the thickness of a pound coin
- 5 medium egg whites at room temperature
- 1 pinch sea salt
- 8.8 oz white caster sugar
- 1 tsp vanilla extract
- 10.6 oz dark chocolate, melted and cooled
- 21.2 oz thick, Greek-style yogurt
- 2 tbsp honey
- 2 tbsp icing sugar
- 17.6 oz gariguette strawberries – 10-12 left whole for dipping, the rest sliced evenly in pieces about the thickness of a pound coin
Details
- Cuisine: British
- Recipe Type: Meringue
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 70 mins
- Serves: 10
Step-by-step
- To prepare the baking sheets, draw around an 18cm (7 inch) round cake board or similar to create five circles. Turn the paper over to prevent any pen being transferred onto the meringue rounds.
- To make the meringue, heat the oven to 120°C/250°F/gas mark 1.
- Whisk the egg whites and sea salt to stiff peaks, then add the sugar 1tbsp at a time, whisking well between each addition. Whisk the vanilla in at the end. You should have a stiff and glossy mixture.
- Spoon the meringue onto your prepared trays with your circles already drawn. Carefully spread the meringue with a palette knife until the circle is filled and you have an even thin layer of meringue.
- Place in the oven for 20 mins then reduce to 100°C/210°F/gas mark 0.5 and cook for another 30–40 mins. Turn off the heat and leave in the oven to cool completely – you can do this two or three days in advance if you wish as long as you keep the meringues wrapped and airtight.
- When ready to assemble, gently melt the chocolate in a bain marie or a microwave until smooth and glossy, then leave to cool a little. If you wish to dip a few whole strawberries in chocolate to add to the top, do this now – place them onto a piece of parchment while the chocolate sets. Paint four of the cooked meringue discs with a layer of melted chocolate.
- To make the yogurt cream filling, whisk together the yogurt, honey and icing sugar.
- To assemble, place a chocolate-covered disc on a cake plate or stand and add some of the yogurt filling to thickly cover the meringue. Add a layer of sliced strawberries to cover, then add the next meringue disc. Repeat for all the meringues, leave the bare one for the top. Decorate with the reserved strawberries, sliced in half, and some of the chocolate-coated whole strawberries, if using. Best served as soon as possible, and within a couple of hours.
This recipe is by Juliet Sear and courtesy of Borough Market. Photography by Kim Lightbody.
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