When the shelves at Fodder are overflowing with fresh, Yorkshire strawberries, our recipe for The Great Yorkshire Strawberry Pavlova is a perfect summer dessert, sure to impress!
Our strawberries come from local soft fruit supplier, Spilman’s of Thirsk. The family run business grows their strawberries, raspberries, gooseberries and redcurrants in a traditional manner and open to the Yorkshire elements. It pairs perfectly with our recipe for homemade meringues, made with Ian Taylor’s Free Range Yorkshire eggs and creamy whipped cream from Longley Farm.
If you’re looking for a quick solution, why not try our fabulous pre made meringues? Just top with cream and strawberries for a tasty dessert with half the effort!
Preheat oven to 150c or 130c for fan assisted.
Using a pencil, trace a circle from a dinner plate or free hand draw the outline for the meringue on greaseproof parchment paper.
Separate room temperature eggs, placing all the egg whites in a clean and dry bowl, ideally not plastic.
Don’t discard those egg yolks, perfect for custards or carbonara and they freeze well for another day.
Whisk egg whites to stiff peaks with a handheld or stand mixer, then add sugar, one spoonful at a time.
When it is white and glossy and all sugar is incorporated, add vinegar, cornflour and vanilla.
Gently spoon it onto baking parchment or pipe for a fancier look. Bake in oven for 1 hour.
When done, leave to cool in the oven.
Whip fresh cream with 1 tbsp of icing sugar to desired consistency.
Wash, dry and slice strawberries in half. Place in a bowl at room temperature.
Assemble by carefully placing meringue on serving plate, topping with whipped cream and strawberries. Drizzle with raspberry sauce and icing sugar.
All ingredients used in this recipe are available to purchase from the Fodder farm shop