Scrumptious strawberry pavlova
- Preparation and cooking time
- Cook: -
- More effort
- Serves 6
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
Method
- STEP 1
Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 5
Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.
