Strawberry Pavlova
This Strawberry Pavlova is marshmallowy in the centre with crisp and chewy edges piled high with whipped vanilla cream, drizzled with strawberry sauce and topped with delicious strawberries.  The perfect summer dessert - well actually it is perfect for any time of the year!  
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Ingredients
  • 4 egg whites
  • 250 g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
    • For the topping
  • 300 ml double cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp strawberry sauce (optional)
  • 350 g strawberries (hulled & halved)
  • 150 g blueberries or summer fruits
Instructions
  1. Preheat the oven to 150°C/130°C Fan/Gas mark 2. Lay a sheet of baking paper on a baking sheet and mark a 23cm (9in) circle on it.
  2. Place the eggs whites in a large bowl and whisk with a hand mixer until you have stiff peaks. Now add the caster sugar tablespoon at a time whilst continually whisking - you will now have a glossy texture with no trace of sugar.
  3. Now whisk in the vanilla extract, cornflour and white wine vinegar.
  4. Dab a small amount of mixture on the baking tray to secure the baking paper to the tray. Spread the meringue onto the baking paper inside the circle, build up the sides so they are higher than the middle.
  5. Bake in the oven for 1 hour until firm to touch and a pale beige colour, then turn off the heat and let the Pavlova cool inside the oven. This will allow the meringue to become more marshmallowy on the inside.
  6. For the topping, whisk the double cream with the icing sugar and vanilla extract. Spread it over the fully cooled meringue. Drizzle with the strawberry sauce and top with the halved strawberries and blueberries. Enjoy!