Strawberry Pavlova

7 Ingredients

Number of servings

1 pinch salt
6 egg, whites only (at room temperature)
360grams caster sugar
2teaspoons cornflour
1teaspoons vinegar
1 1/4 cup double cream
100grams strawberries (to decorate)

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Freeze your leftover egg whites, one at a time if necessary, until you have enough to make this well-loved dessert.

Method

Step 1 of 3

Preheat the oven to 180°C (Gas 4). Line a baking tray with baking parchment. Draw a 20cm diameter circle on the baking parchment with a pencil. Reverse the parchment, so the pencil mark is underneath and won’t transfer to the meringue.

Step 2 of 3

Put the egg whites in a large, clean, grease-free bowl with the salt. Using an electric hand-held whisk, beat the egg whites until stiff peaks form. Start whisking in the sugar 1 tbs at a time, whisking well after each addition. Continue whisking until the whites are stiff and glossy. Mix the cornflour and vinegar and whisk them in. Spoon into a mound inside the circle on the parchment, spreading it to the edges of the circle. Form neat swirls, using a palette knife, as you spread out the meringue.

Step 3 of 3

Bake for 5 minutes, then reduce the oven temperature to 120°C (Gas 1/4 ) and cook for 1 1/4 hours. Leave to cool completely in the oven. Whip the cream until it holds its shape. Spoon onto the meringue base and decorate with the strawberries, hulled, and halved or sliced. Serve in wedges.