Strawberry and Cream Pavlova

Shopping list

• 4 piece egg whites — at room temperature

  Sub
• 225 g caster sugar

  Sub
• 1 tsp cornflour

  Sub
• 1 tsp white wine vinegar

  Sub
• 0.5 tsp vanilla extract

  Sub
• 300 ml double cream — chilled

  Sub
• 2 tbsp icing sugar — for whipping the cream

  Sub
• 300 g fresh strawberries — hulled and halved

  Sub

Step by step

1. 1

   Preheat your oven to 150°C (130°C fan). Line a large baking tray with baking parchment and draw a 20 cm circle on it as a guide.

2. 2

   In a spotlessly clean bowl, whisk the egg whites with an electric whisk until stiff peaks form.

3. 3

   Gradually add the caster sugar a tablespoon at a time, whisking well after each addition, until the meringue is glossy and holds stiff peaks.

4. 4

   Whisk in the cornflour, white wine vinegar and vanilla extract.

5. 5

   Spoon the meringue onto the parchment within the marked circle, shaping it into a round nest with slightly raised edges.

6. 6

   Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely (at least 1 hour or overnight).

7. 7

   When ready to serve, whip the double cream with the icing sugar until soft peaks form.

8. 8

   Spoon the whipped cream over the cooled meringue and top with the fresh strawberries.

9. 9

   Slice and serve immediately.