Strawberry Pavlova

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4 Egg Whites

200g Caster Sugar

1 teaspoon Cornflour

1 teaspoon vinegar or lemon juice

So I made some Portuguese Egg Tarts which needed egg yolks so made Pavlova with the whites.

Add the egg whites to a clean mixer bowl with a balloon whisk attachment and beat at high speed until white and fluffy, like clouds. This will take a few minutes.

Then gradually add spoonfuls of the sugar a bit at a time until the sugar has been used up.
Add the teaspoon of cornflour and vinegar or lemon juice for a final whisk.

Pre-heat the oven to 140c (fan 120c)

Line a baking sheets with greaseproof paper.

Now you can be fancy and use a piping bag and draw a circle on the greaseproof paper…… or just use a spoons and a spatula and whack it onto the greaseproof paper in a heap. So, piping or testing out your plastering skills, form a circle about 9 inches in diameter and make an indent to hold your cream and filling. Mine was about 4 inches high. Then smooth off any edges on the Pavlova.

Put the Pavlova in the oven for 1 hour.
Don’t open the door!!!

After the hour Turn off the oven and leave the Pavlova to cool completely for a couple of hours or overnight.
Store in an airtight container

Cream – whip some double cream until thick.
Strawberries – slice strawberries into chunks.
Strawberry Sauce – blitz a couple of handfuls of strawberries with a hand blender until smooth. Add a tablespoon of icing sugar and whisk until smooth.

Assemble the Pavlova – add the cream, strawberries and some of the strawberry sauce to glaze. Use the rest of the sauce when serving.

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