A dreamy Pavlova Ice Cream Cake with vanilla ice cream, vanilla cream, whipping cream and fresh strawberries. This Pavlova Ice Cream Cake is simply the perfect cure for the summer heat.
Pavlova - Base:
4 egg whites
1 & 1/4 cup sugar (3 dl)
1 ½ tsp cornstarch
1 tsp white vinegar
A dash of vanilla extract
A pinch of salt
Set the oven to 175°.
Beat the egg whites to a firm foam. Add sugar gradually and continue to beat for about 5-10 minutes, keep beating until you've got glossy, firm peaks. The sugar should have dissolved and you should not feel any sugar grains when rubing a bit of the mix between yout fingers.
Add the vinegar, cornstarch, vanilla extract and salt and stop mixing immediately when everything is combined.
Shape the meringue into 2 bases, on a baking sheet with baking paper.
Place the baking sheet in the middle of the oven and lower the oven heat to 125°. Bake for 1 h - 1 h & 30 min. Allow to cool completely (3-5 h usually).
While waiting for the pavlova prepare the vanilla cream.
Vanilla cream
3 egg yolks
2,5 dl milk
1 tbsp cornstarch
1 tbsp vanilla sugar or a splash of vanilla extract
Mix all ingredients in a saucepan until combined. Heat the mixture on medium heat and mix continuously until the mixture thickens. Put the cream in a jar with plastic wrap and place in the fridge to cool.
Whipped cream
Whip 1.5 cups whipping cream with an electric mixer or by hand.
Assembly:
After the meringue has cooled put your vanilla cream, scoops of vanilla ice cream (I used about 8 scoops on each layer), whipping cream and fresh strawberries on your pavlova layers. Serve right away.
Enjoy! <3
