Scrumptious strawberry pavlova

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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1. Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.
2. Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.
3. Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.
4. Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.
5. Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.

Per serving

650 kcalories, protein 5g, carbohydrate 47g, fat 48 g, saturated fat 28g, fibre 1.5g, sugar 33g, salt 0.2 g

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Ingredients

FOR THE PAVLOVA

• 2 tsp vinegar , any type
• 2 tsp vanilla extract
• 2 tsp cornflour
• 4 large egg whites
• 100g light muscovado sugar
• 100g golden caster sugar
• 25g hazelnuts

FOR THE TOPPING

• 600g strawberries
• 3 tbsp cassis (blackcurrant liquer)
• 568ml carton double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr 30 mins - 1 hr 40 mins

Ingredients

FOR THE PAVLOVA

• 2 tsp vinegar , any type
• 2 tsp vanilla extract
• 2 tsp cornflour
• 4 large egg whites
• 100g light muscovado sugar
• 100g golden caster sugar
• 25g hazelnuts

FOR THE TOPPING

• 600g strawberries
• 3 tbsp cassis (blackcurrant liquer)
• 568ml carton double cream

Per serving

650 kcalories, protein 5g, carbohydrate 47g, fat 48 g, saturated fat 28g, fibre 1.5g, sugar 33g, salt 0.2 g

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