Strawberry Pavlova, a real Midsummer Treat

Midsummer is just around the corner :) one of my favourite yearly celebrations because it's mostly enjoyed in the company of my best friends and family. It's the time of the year when the sun never sets and everybody is at their summer cottages enjoying heaps of good food in the outdoors no matter what the weather :D The capital is completely dead...I mean hardly anyone is in the city except for the tourists 'cause literally anyone with a summer cabin or a friend with a summer cabin will leave the city. Must feel like a shock of tranquility to all the foreigners visiting Helsinki this weekend.

I can still remember those warm summer nights when we would still be eating, drinking, swimming, going to the sauna or playing outdoor games throughout the whole night. Lately the midsummer nights haven't been that hot...but it doesn't stop us from all the fun and staying up all around the clock. Besides, all the alcohol and the sauna will keep us warm.

This year I will not be home for the midsummer but I still felt like sharing you my strawberry Pavlova which for me is the perfect cake for a summer festivity. I made this cake last year when we celebrated the Midsummer at my friends house....and as I recall (and looking at old pics), the sun was shining most of the time.



For the Pavlova the key is to make a perfect Meringue which is a bit crunchy on the outside and chewy in the middle. For the rest just choose your favourite berries or fruits and whip up some cream or even put some ice-cream in the middle as my mum always does.

For the Meringue:

4 large egg whites
2  dl granulated sugar (a little less than a cup)
1 tsp corn starch
1 tsp white wine vinegar

For the filling:

4-5 dl whipped cream or even add a few slices of vanilla ice cream
powdered sugar
500g strawberries or other berries and fruits of your choice
vanilla paste
lemon zest finely grated

1. Heat oven to 175°C (350°F). Prepare a baking sheet with baking paper.

2. Whip egg whites until they become foamy. Add the sugar little at a time while whipping. Whip until the mixture forms stiff peaks and is shiny and glossy.

3. Add corn starch and white wine vinegar and stir until incorporated.

4. Divide the mixture betweens two large dollops on the baking sheet, spreading out mixture with a spoon. Leave some space in-between because the will spread a bit when baking.

5. Put the baking sheet with the meringues in the lower part of the oven and reduce oven temperature to 125°C (260°F). Bake for about 1 hour 15 minutes to 1 hour 30 minutes, then turn off the oven leaving the meringue to cool completely, preferably over night.

5. Whip  the cream with powdered sugar and vanilla paste until soft peaks. Put the first meringue layer on a serving platter. Spread whipped cream (and ice-cream) on top and top with some mushed strawberries and also sliced strawberries. Add the next layer and repeat the previous step. Powder with powdered sugar.  Add grated lemon zest on top and decorate with heaps of berries and edible flowers. Serve immediately.

The meringue can be made in advance. 

Happy Midsummer to you all <3