Sweet and crisp meringue with chewy marshmallow centre, topped with vanilla cream and fresh strawberries.. do I really need to say any more to convince you to make it?
For the meringue:
- 6 egg whites
- 300g caster sugar
- 1tsp cornflour
- 1tsp white vinegar
- 300ml double cream
- 1tbsp icing sugar
- 1tsp vanilla paste
- 225g strawberries
Whisk the egg whites and when almost finished slowly add caster sugar, a tablespoon at a time. Continue to whisk until stiff peaks form. Add corn flour and vinegar and whisk until combined.
Dollop the mixture onto a lined baking sheet, and shape into a 20-22cm circle. Pre-heat the oven to 180C, place the meringue in the oven and turn the temperature down to 150C. Bake for about 1,5h until dry and crisp.
Turn the oven off, open it and leave the meringue in to cool.
Whisk double cream with icing sugar and vanilla paste, spread on top of the pavlova. Decorate with strawberries.