Ingredients

• 75 g Egg whites
• 150 g Caster Sugar
• 1 tsp lemon juice
• 1/2 tsp Salt
• 1 drop pink gel food color ( Optional )

Instructions

1. Preheat oven to 220º F / 110º C.
2. Place the egg whites, lemon juice and salt in the bowl of the stand mixer and start whipping in medium low speed until foamy.
3. Start adding the caster sugar, 1 tablespoon at the time, waiting some seconds until it is totally incorporated. Note: If you don’t have caster sugar, you can blend the regular white sugar in a food processor until the grains become very thin.
4. Increase to medium high speed and whip until firm peaks for about 10 minutes.
5. Add 1 drop of gel food color and whip some seconds to combine.
6. Using a spoon, spread the meringue into one rounded disc of 6 inches / 15 cm onto a baking sheet covered with parchment paper or using a silicone mat.
7. Place the baking sheet into the oven . Bake for about 3 hours. Turn off the oven and let pavlova cool inside the oven. Don’t open the oven during the first 2 hours or the pavlova will break (like mine, I opened the oven several times )

Ingredients

• 200 g Fresh strawberries
• 30 ml Lemon juice
• 20 g Powdered sugar
• 1 tsp Rose Water ( Optional )

Instructions

1. Place all the ingredients into a food processor or blender. Blend until mixture is smooth and liquid.
2.  Strain and discard the seeds.
3. Optional: Cook into a saucepan, mixing constantly until the mixture looks thick. I used the uncooked coulis for this recipe.

Ingredients

• 250g Cream ( High fat percentage)
• 30 g icing sugar
• 1/2 tsp Vanilla Extract

Instructions

1. Ahead of time, place the bowl and the whipping attachment of your stand mixer inside the freezer for 15 minutes.
2. Whip all the ingredients until stiff peaks begin to form. Use immediately or cover and refrigerate. DO NOT OVERWHIP.