Light and summery strawberry Pavlova!
This lovely dessert is crunchy on the outside and slightly gooey on the inside. The juicy strawberries off-set the sweet meringue.
To make it gluten free leave out the cornflour, it’s still gooey inside. When I’ve done this nobody has noticed!
This is best made the day before needed as the meringue really needs to dry out before it’s eaten.
Ingredients :for a 6 person Pavlova
4 egg whites
225g caster sugar
1tsp wine vinegar
fresh berries and yoghurt/cream for the topping
How to: Whisk the egg whites with electric beaters until frothy and they form stiff peaks. Add the sugar slowly, whisking nearly all the time, continue whisking until the meringue is stiff and glossy. Then add the vinegar (and cornflour if using) and whisk again. Next spoon the meringue onto a sheet of grease proof paper forming a circle about 20cm in diameter. Bake at 120°C for 90 mins, then turn the oven off and leave the meringue inside until completely cold – overnight if possible. When needed, carefully peel off the baking parchment and put the Pavlova on a serving dish. Don’t worry if it cracks.
The meringue base can be topped in lots of different ways, I like to cover it with 100g strawberry yoghurt and then pile fresh strawberries on top, but it’s equally lovely with whipped cream or greek yoghurt (google “Pavlova toppings” for other ideas). It’s best to add the topping at the last minute to avoid the meringue going too soggy.