A top favourite with all ages. Traditionally the inside of the meringue is soft and marshmallow-like and the outside is crisp. Don’t worry if the Pavlova cracks on the top – this is all part of its charm.
|4||large egg whites|
|225g (8oz)||caster sugar|
|2 level tsp||cornflour|
|2 tsp||white wine vinegar|
|For the filling:|
|300ml (½ pint)||whipping or pouring double cream, whipped|
|About 350g (12oz)||strawberries, halved or sliced|
You will need a baking sheet.
Preheat the oven to 160°C/Fan 140°C/gas 3. Lay a sheet of non-stick baking parchment on a baking sheet and mark a 23cm (9in) circle on it.
Put the egg whites into a large bowl and whisk until stiff and cloud-like. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added. Blend the cornflour and vinegar together and whisk into the meringue mixture. Spread the meringue out to cover the circle on the non-stick baking parchment, building up the sides so they are higher than the middle.
Place in the oven but immediately reduce the temperature to 150°C/300°F/gas 2. Bake for about 1 hour until firm to the touch and a pale beige colour. Turn the oven off and allow the Pavlova to become quite cold while still in the oven. If you keep the oven door closed you will encourage a more marshmallowy meringue.
Remove the cold Pavlova from the baking sheet and parchment and slide onto a serving plate. Top with the whipped cream and strawberries, then chill in the fridge for 1 hour before serving.