Strawberry pavlova recipe

Celebrate summer with this traditional strawberry pavlova recipe. The soft marshmallow-like texture of this meringue is simply to die for, and it’s a lighter option that many other desserts. To knock down the calorie count, substitute the cream for crème fraîche, thick Greek yoghurt or Quark. But don’t worry, we’re not looking anyway…

Ingredients (serves 4-6)

4 egg whites
200g caster sugar
1 tsp vinegar
1 tsp vanilla essence
1 tsp spoon cornflour
300ml double or whipping cream
225g fresh strawberries, washed and hulled

Method

Preheat the oven to 120°C/250°F.

Draw a 20cm (8in) circle on non-stick paper and place on a baking sheet

Whisk the egg whites until stiff and standing in peaks, then beat in the sugar, 1 tablespoon at a time. Beat in the vanilla essence, vinegar and cornflour.

Spoon the meringue over the circle, making a slight hollow in the centre. Cook in the oven for about 1 hour, until firm. Leave to cool, then remove the paper.

Place on a serving plate. Lightly whip the cream and pile into the hollow and top with strawberries. The meringue case will crack on cooking.

Tip:  Leaving an inch of non-stick paper free of the mixture all round makes it easier to peel off, so draw the circle a bit bigger than 20cm.

Recipe adapted from Family Meals by Elizabeth Seldon