2tablespoonsicing sugarto flavour the cream and and more to dust
250gstrawberries sliced – or more depending on your strawberry want!
Preheat an oven to 140°C
Place egg whites in a clean, dry electric mixer and add a pinch of salt
Whisk on medium and keep whisking until ribbons start forming on the surface (if you see peaks – stop whisking!
Start adding the sugar spoon by spoon to ensure it gets well incorporated into the egg white.
Increase the mixer speed to high. If you do this earlier you risk over aerating the mix, which can cause more cracks than you want.
Whip for 5 minutes, then turn off the mixer.
Stir in cornflour, trickle in the white vinegar and make a couple of turns with a spatula to fold it in.
Have a baking tray lined with baking paper ready so you can shape the pavlova immediately. If your oven has a fierce fan, dot some meringue underneath the corners of the paper so it’ll stick.
Pile the meringue onto the tray, then run a palette knife back and forth over the top to compress it into a beehive shape. This compacts the meringue so it won’t stick.
Run the palette knife around the meringue to give it a smooth, round shape, ensuring it has contact with the paper so it has something to spring off, then gently press down from the centre to expand it to 20cm diameter.
Transfer tray to oven, and immediately turn it down to 100°C. Bake for 1 hour – don’t open it, don’t poke it – then turn off the oven and leave the pavlova to finish cooking as the temperature slowly drops for at least 6 hours or preferably overnight. This gives it time to set and helps form a thick crust.
When you are ready to serve – Whip the cream to desired consistency and add icing sugar to taste. using a pallet knife cover the top of the pav with cream (how much is a personal preference), top with strawberries and dust with icing sugar. Enjoy!