Joe’s Kapow Pavlo­vas

Heat (UK) - - Life Hacks -

I f you’ve been blast­ing out those burpees (or even if you haven’t), you de­serve a treat. Joe Wicks – aka The Body Coach – has got you cov­ered with a cheeky recipe from his new book, Joe’s

30-Minute Meals (Blue­bird, £20), which is a lit­tle bit naughty but all kinds of nice.

Mini Strawb Pavlo­vas

Makes 6

● 4 eggs, whites only ● 200g caster sugar ● ½ tsp white wine vine­gar ● 1tsp corn­flour

● 400g straw­ber­ries, stalk re­moved and berry cut into thin slices (pound-coin thick­ness) ● Juice of ½ le­mon ● 3tsp ic­ing sugar ● 400ml dou­ble cream ● 3 di­ges­tive bis­cuits


1. Pre­heat the oven to 180ºc (fan 160ºc/gas mark 4). Whisk the egg whites un­til light and fluffy, and able to hold their own weight.

2. Add 1tbsp of sugar and whisk for 30 secs be­fore adding an­other. Con­tinue this process, en­sur­ing you don’t add more than 1tbsp at a time. Give the mix a whisk un­til all the sugar is used up and the egg whites are stiff and glossy.

3. Add the vine­gar and the corn­flour and whisk again for 2-3 mins to make sure the in­gre­di­ents are mixed to­gether. When you are happy, dol­lop six large mounds of meringue onto a flat bak­ing tray lined with non-stick bak­ing parch­ment. Us­ing the back of a spoon, push the cen­tre of each mound down to cre­ate a nest.

4. Slide the nests into the oven and im­me­di­ately re­duce the heat to 100ºc (fan 80ºc /gas mark ¼). Leave the nests to cook for 30 mins, then turn off the oven to cool. Mean­while, mix the straw­ber­ries and le­mon juice in a bowl, then sieve over the ic­ing sugar.

5. Leave to sit un­til you’re ready to eat. Be­fore serv­ing, whisk up the dou­ble cream un­til it’s thick enough to hold its own weight.

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