Pavlova with Crème Pâtissière and Strawberries

Last Saturday I was craving for a sweet and I was short on flour, so I ended up doing a Pavlova.

I followed Donna Hay's recipe, one of the Master Chef Australia guest judge and also one of the people present on our inspiration page, that you can see by clicking here. 
Usually the Pavlova is topped with whipped cream, but I didn't have cream so I searched my culinary books and I thought the Crème Pâtissère was a good choice. In this Pavlova I used strawberries, but you can use other fruits you like, for example kiwi, passionfruit, etc.

No sábado passado apetecia-me algo, mas como tinha pouca farinha, optei por fazer uma Pavlova.
Segui a receita da Donna Hay, uma das júris convidadas do Master Chef Austrália, que é uma das cozinheiras que nos inspira. Podem encontrar o seu site no nosso blogue se clicarem aqui.
Geralmente a Pavlova é coberta  por Chantilly, mas como não tinha natas, pesquisei, de entre os meus livros de culinária, outra opção, acabando por escolher Creme de Pasteleiro. Nesta pavlova usei morangos, contudo podem usar outra fruta qualquer, como por exemplo kiwi, maracujá, etc.


By Ângela

Pavlova Recipe:


Ingredients:
4 egg whites
220g caster sugar
2 tablespoons cornflour
1 teaspoons white vinegar

1.  Preheat the oven at 150°C (300°F)
2. Place the egg whites in a large bowl and whisk it until it forms soft peeks.
3. Slowly add the sugar to the egg whites while whisking it.until they are glossy.
4. Fold cornflour and white vinegar into the mixture.
5. Line the baking tray with the baking paper, if you want to stick the paper to the tray you can use the mixture as glue.
6. Place the mixture in the tray and shape it into a round form.
7. Lower the oven temperature to 120ºC (250ºF).
8. Bake it for an hour and twenty minutes.
9. Turn down the oven and let the pavlova cool down in the oven, wait until the oven has cooled down to remove it.

Note:

• To be sure that all the sugar is incorporated in the egg whites, rub the mixture between your thumb and index finger, if it is lumpy then continue whisking otherwise it is ready.

Crème Pâtissière

Ingredients:

500ml milk

1 vanilla pod (split halfways and seeds scraped)

45g plain flour

80g granulated sugar

1 egg and 3 yolks

1. Place the milk in a small saucepan, add the vanilla and bring it to a boil