Mumbai: This World Health Day nourish your taste buds with some yummilicious light strawberry pavlova cake without thinking much about your diabetes, blood pressure and cholesterol levels.
Strawberry Pavlova Cake
110gm egg whites, room temperature
Pinch sea salt
110gm castor sugar
1gm cream of tartar
2gm pure vanilla extract
400gm non-fat whipped dairy topping
2 pints fresh strawberries, hulled and sliced
Preheat the oven to 120 degrees Celsius.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide. Then, turn the paper over so the circle is on the reverse side.
Place the room temperature egg whites and salt in the bowl. Beat the egg whites with using a kitchen aid on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and cream of tartar and beat until it makes firm, shiny peaks, about 2 minutes.
Add vanilla and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, shaping it into a round nest. Bake for 1 hour.
Turn off the oven, keep the door closed and allow the meringue to cool completely in the oven, about 2 hours longer. It should be crisp on the outside and soft on the inside.
Invert the meringue disc onto a plate and spread the top completely with non-fat whipped dairy topping. Top with fresh sliced strawberries — spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.
* Disclaimer: The signature recipe has been provided by Chef Mukesh Rawat, Academy of Pastry Arts, Bangalore. The opinions expressed in the article are the personal opinions of the author. The facts and opinions appearing in the article do not reflect the views of Deccan Chronicle, and Deccan Chronicle does not assume any responsibility or liability for the same.