Pink Ombré Pavlova Cloud Cake
A delightful tower of 5-layer light and crispy meringue topped with fresh slice strawberries and meringue kisses.
Ingredients
- 1⅔ cups Fine Granulated Sugar
- 6 Large Egg Whites
- 3 tsp Strawberry Essence for Meringue
- Red Food Coloring
- 2½ cup Heavy Cream
- ½ cup Icing Sugar
- 1 tsp Vanilla Bean Extract
- 2 tsp Strawberry Essence for Filling
- ½ cup Fresh Strawberries, halved
Instructions
- Preheat the oven to 400ºF (200ºC). Spread the fine granulated sugar evenly on an baking pan lined with parchment paper and heat in oven for 5 minutes.
- In the meantime, beat egg whites on medium speed for about 2 minutes, or until soft peaks form.
- While the mixer is still running, remove sugar from oven and gradually add the warm granulated sugar to egg whites. Continue and beat mixture on high for 5-10 minutes, or until you can see firm peaks forming. The bowl of should be cool to the touch. Add in the strawberry essence and mix well.
- Reduce oven to 225ºF (100ºC) and divide the whipped meringue into 6 bowls. Add drops of Food Colour Gel to 4 bowls to reach desired red shades and leave 2 bowls white.
- Prepare the 5 parchment paper with 7-8" (18-20 cm) diameter circles traced onto a paper. Then, turn the paper over and transfer meringue evenly to the circles.
- When done, pop the trays into the oven and bake for 40-50 minutes, or until meringue has dried. You will know it is ready when it lifts easily from the paper. Repeat the same process with thew other 4 meringue layers.
- Using the remaining meringue, paint stripes of red food colour gel into a piping bag (or zip lock bag). Transfer the meringue into the bag and pipe meringue kisses onto a lined tray and bake for 30 minutes. Remove and cool.
- Start assembling the pavlova when ready to serve. Whip the heavy cream, icing sugar, Vanilla extract and Strawberry essence until medium peaks form. Scoop and add to layer in between the meringue discs.
- Finally, add a layer to the top and complete the decoration with sliced fresh strawberries and meringue kisses.
- And ta-da! You have just completed your gorgeous Pink Ombré Pavlova Cloud Cake!
Notes
It is important to not have any grease on any of the surface of the items that we will be using to whip up the eggs whites. To do this, simply wipe down your bowl and attachements with a paper towel soaked with vinegar. This will get rid of any grease that will stop your eggs from whipping up.
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