Not your typical pavlova, this loaf-shaped dessert will be the talking point of your next get-together.
- 8 egg whites
- 2½ cups caster sugar
- 1 pinch cream of tartar
- 1 tsp. vanilla essence
- ½ tsp. cornflour
- ⅓ cup freeze dried strawberries, crushed
- 150 grams white chocolate, melted
- ½ cup whipped cream
- ⅓ cup fresh strawberries, halved
- 1 Tbsp. freeze dried strawberries
PREHEAT oven to 150°C. Line a loaf tin with baking paper making sure it extends at least 3 cm over the sides.
BEAT egg whites on high speed until foamy. While the beater is running, add the cream of tartar then gradually beat in the sugar. Continue beating for 10-12 minutes, until the sugar has dissolved and the mixture is thick and glossy.
ADD the vanilla and beat for another 2 minutes. Sift in the cornflour and fold until incorporated. Fold in the freeze dried strawberries.
DOLLOP the meringue into the lined loaf tin and bake for 45 minutes. Turn off the oven and leave the pavlova inside for another 30 minutes. Remove from the oven and allow to cool completely before removing from the tin.
To assemble Place the pavlova on a serving plate and drizzle with white chocolate.
TOP with whipped cream, fresh strawberries and a sprinkle of freeze dried strawberries.
TIP: Aquafaba, the liquid that you drain from a tin of chickpeas, can be used to make this pavlova loaf vegan! Two tbsp. aquafaba equals approximately 1 egg white. Once baked, you can top it with whipped coconut cream and an assortment of fresh fruit.
HANDS-ON TIME 35 min | TOTAL TIME 2 hrs 20 min | SERVES 4 | GLUTEN-FREE | VEGETARIAN | MAKE AHEAD
ALSO SEE BAKED LABNEH CHEESECAKE RECIPE