strawberry pavlova
Ingredients
For the meringue
For the topping
Instructions
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Heat the oven to 150°c/130°c fan/gas mark 2.
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Using a pencil, mark out the circumference of a dinner plate on a piece of baking parchment.
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Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, one tablespoon at a time, until the meringue looks glossy. Then whisk in the vinegar, cornflour and vanilla.
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Spread the meringue inside the circle, creating a crater by making the sides a little higher than the centre. Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
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When the meringue is cool, chop 100g of the strawberries and mix with half of the redcurrants and two tablespoons of icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
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Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on top of the cream. Finally, pour the sauce over the top.
