Strawberry Pavlova
6 portions
For the meringue
4 egg whites
Pinch of salt
1 ¼ cups superfine sugar
2 tsp. cornstarch
1 tsp. white wine vinegar
A few drops vanilla extract
For the topping
450 gr. strawberries, hulled and halved or quartered
½ tsp. high-quality vanilla extract
1 tsp. high-quality balsamic vinegar
2 tsp. superfine sugar
2 cups heavy cream
For the meringue
1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Draw a circle on the paper using an 8-inch or 9-inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won’t transfer to the meringue).
2. In a bowl, beat egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar, a tablespoon at a time, beating well until meringue is stiff and glossy.
3. Gently fold in cornstarch, white wine vinegar and vanilla.
4. Spoon mixture inside the circle drawn on the paper. Shape into a disk, flattening the top and smoothing the sides.
5. Place in oven and immediately reduce heat to 150°C (300°F). Bake for 1¼ hour. Turn off heat and allow the meringue to cool completely in the oven.
For the topping
6. In a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature for at least 15 minutes and up to 2 hours.
To finish the dish
- To serve, carefully peel off parchment and place meringue on a platter or cake stand.
- Gently crack the top with the back of a spoon to make a shallow nest for the whipped cream and berries.
- Whip cream until stiff peaks form. Spoon evenly over meringue.
- Cover cream with strawberries, allowing a small amount of their liquid to dribble onto the cream.
- Serve immediately.
For the octopus
- Mix all ingredients.
For the mayonnaise
- Blend all ingredients at low speed until the mixture has a creamy consistency. Once done, blend in a cup of fresh coriander.
To finish the dish
- Spread mayonnaise on bread, put octopus mix on top and sprinkle with coriander leaves.
- Garnish with orange slices.