RECIPE: Strawberry Pavlova

I absolutely ADORE Pavlova! Crunchy on the outside, chewey towards the middle and then, BAM that lucious cloud-like centre... laden with whipped cream and fresh tart strawberries, nothing comes close to its splendour.  

Strawberry Pavlova

adapted from Mary Berry's Best Desserts

Serves 8

Ingredients:

3 large egg whites

175g/ 3/4 cup caster sugar

1tsp white wine vinegar

1tsp cornflour

800g strawberries 

250ml double/ whipping cream  

 

Turn on the oven to 150C/300F. Cover a large baking tray with greaseproof paper (you may want to grease the paper with the tiniest smudge of oil or butter - mine was a little determined to stay on the tray).

In a large bowl, with electric mixer onfull speed, (I used my Kenwood food processor with whisk attachment) beat egg whites until soft peaks form. Gradually sprinkle in the sugar a tablespoon at a time, allowing it to mix fully before the next addition. In a cup, blend the vinegar with the cornflour and whisk into the egg whites along with the last spoonful of sugar. 

Spread the meringue mixture onto the baking tray in one big circle or 8 little dollops. Try build up the sides a little higher than the centre (I spread 2/3 of the mixture, then piped the remaining 1/3 into little peaks along the edges). Put the tray in the centre of the oven and reduce the heat to 140C/275F. Bake for 1 hour, or 45 min for the small ones. 

Remove from the oven and leave to cool. Once completely cooled, top with whipped cream and freshly sliced strawberries.

This one is definately a WINNER for me! 

It looks like a Million Dollars yet relys on such simple ingredients.

What to do with leftover egg yolks:

Yolks will keep, covered, in the fridge for three days. If unbroken, gently cover the yolk with cold water to prevent the surface of the yolk from coagulating.

You can make:

* Custard

* Zabaglione

* Creme brulee

* Lemon curd

* Mayonaise