Strawberry Pavlova

Pavlova with Strawberries

Serves 10

Deliciously chewy “marshmallow” meringue and definitely a “must try” dessert and the only downside is that one spoonful simply isn’t enough!!

6 egg whites

12 ounces sugar

2 heaped teaspoons corn flour

3 – 4 teaspoons white vinegar

500g whipping cream – refrigerate for at least 4 hours before whipping

1 kilo strawberries – cut in half

Preheat oven to 150 degrees

1) Line a baking tray with wax paper.

2) Whisk the egg whites until soft peaks form and gradually sprinkle in the sugar, one tablespoon at a time, beating well after each addition (don’t over beat or the meringue will be dry); mix the corn flour and vinegar adding a little extra vinegar if necessary until the corn flour has dissolved; add the corn flour mix in with the last spoonful of sugar and beat until the meringue is stiff and glossy.

3) Spread half the meringue onto the baking parchment leaving a 4 centimetre border of wax paper; spoon the remaining meringue into a piping bag and build up the sides.

4) Place the baking tray in the centre of the oven and reduce the heat to 140 degrees; bake for 45 minutes; remove from the oven (for chewy soft centre) otherwise leave in the oven until cold; remove the tray to a wire rack and when the meringue is cold transfer to a large flat platter.

5) Whip the cream until thickened and stiff peaks form; spread the cream onto the meringue base and pile on the strawberries.

Fruit options

Kiwis – thinly sliced

Mixed berries

Pawpaw – cubed