Sumac strawberries layered with sweet whipped cream and soft baked pavlova, the ultimate sweet cure for any Monday sours!
Ingredients
- For the pavlovas
- 8 egg whites
- Pinch of cream of tartar
- 2 cups sugar
- 1 tsp vanilla
- For the sumac strawberries
- 250 g strawberries, thinly sliced into rounds
- ⅓ cup icing sugar
- 1 tbsp sumac
- To serve
- 300 ml whipping cream
- 1 tsp vanilla essence
Instructions
For the pavlovas
PREHEAT the oven to 150°C. Grease and line a baking tray with baking paper.
USING an electric mixer, whisk the egg whites, cream of tartar and sugar for 15 minutes, until very thick and glossy.
ADD the vanilla and beat for another 5 minutes
DOLLOP the pavlova mixture on to the prepared baking tray to create 4 nests of similar size.
BAKE pavlovas for 40 minutes or until a firm, dry shell has formed. Turn off the oven, leaving the pavlovas inside, and allow them to crisp up for another 30 minutes.
For the sumac strawberries
COMBINE strawberries, sifted icing sugar and sumac in a small bowl. Cover and refrigerate for 30 minutes.
To serve
JUST before serving, beat cream and vanilla in a small bowl with an electric mixer until thick. Spoon cream on the pavlovas and top with sumac strawberries. Serve immediately.
TEAM TIP: Use store-bought pavlova nests or meringues if you don’t have time to make your own.
