The meringue is soft and marshmallowy on the inside and crisp on the outside. Together with the creaminess of the cream and the freshness of the strawberries, this make a lovely dessert. You can use any fruit you like instead of the strawberries.
Strawberry Pavlova (serves 6)
Slightly adapted from “Mary Berry’s Baking Bible”
4 egg whites
225 g caster sugar or fine sugar (no icing sugar)
2 tsp corn starch
2 tsp white wine vinegar
300 ml cream, whipped with 2 tbsp sugar and if you like, a drop of vanilla extract
350 g strawberries, de-hulled and halved/quartered
Preheat the oven to 150C. Line a baking tray with baking paper.
Put the egg whites in a large bowl and whip to soft peaks. Then add the sugar spoon by spoon, while whisking. Keep whisking until the sugar is completely dissolved. Test this by rubbing a little of the mix between your fingers: if it feels sandy/grainy, the sugar has not yet dissolved completely. Blend the corn starch with the vinegar, add to the meringue and mix well.
Dollop the meringue on the baking tray, into a circle of about 23 cm, with higher sides than the middle. It should look quite rough, peaky and rustic. Place in the oven and bake for about 1 hour. Leave to cool in the oven (that you turned off!) with the door closed.
Place the pavlova on a serving plate. Top with the whipped cream and strawberries, then serve. Can be kept for 1 hour in the fridge before serving.