Meringue cake with strawberries and whipped cream
6 servings
120 minutes
Strawberry meringue cake with whipped cream is the embodiment of French elegance and sophistication. This exquisite dessert has its roots in the classic 'Pavlova', a famous Australian-New Zealand treat named after ballerina Anna Pavlova. The delicate, airy base of crispy meringue with a light caramel note melts in the mouth, and its fragility perfectly complements the velvety structure of whipped cream. The sweetness is enhanced by the fresh tartness of ripe strawberries, creating a harmony of flavors. The cake is served chilled, and its lightness makes it an ideal conclusion to a romantic dinner or festive feast. The unforgettable duet of textures and flavors transforms it into a true culinary masterpiece.
1
Preheat the oven to 150 °C. Place a sheet of parchment paper on the baking tray and, using a large round plate, draw a circle about 20-23 cm in diameter in the center with a pencil. Grease with oil.
2
In a large bowl, beat room temperature egg whites with salt at high speed until fluffy foam forms. While continuing to beat, slowly add powdered sugar and whip until the whites form a thick, sticky foam.
- Egg white: 6 pieces
- Salt: pinch
- Powdered sugar: 1.5 glass
3
Add starch, vinegar, and vanilla sugar to the resulting mass. Gently stir with a spoon from the bottom up.
- Starch: 1 tablespoon
- White wine vinegar: 2 teaspoons
- Vanilla sugar: 1 teaspoon
4
Carefully pour the meringue within the boundaries of the drawn circle on parchment paper and smooth the surface with a spoon or spatula. Make a small indentation in the center of the disc.
5
Lower the oven temperature to 120°C. Bake the meringue for about 1 hour and 15 minutes. After this time, turn off the oven and leave the meringue to cool inside without opening the door.
6
Carefully transfer the dessert to a serving dish. Drizzle with whipped cream and decorate with strawberries or other fruits. When serving, cut into portions.
- Whipped cream: 2 glasss
- Strawberry: 200 g