This Strawberry Pavlova recipe is easy, simple and a huge crowd pleaser Topped with softly whipped cream and strawberries it is absolutely delicious.
Preheat your oven to 150°C/300 F/Gas Mark 2
Make sure your hands are clean and then separate the eggs into 2 different bowls or mugs. One egg at a time.
Each time you are successful, transfer the egg whites into your mixing bowl. That way you don’t run the risk of ruining more than 1 egg white if your yolk mixes with the white as you separate them.
Whisk your egg whites until frothy. About a couple of minutes. I use a free standing mixer but an electric hand held whisk will work too but be a little more hands on.
Then add your caster sugar a tbsp at a time. Whip until the mixture thickens and goes really stiff and shiny. So stiff that it completely holds it shape people. This will take about 4 minutes depending on the speed of your mixer.
Add the cornflour and whisk again for 30 seconds.
Empty out your raw meringue onto a large lined and flat baking tray. Shape it into about an 8 " circle shape and raise the outer edges up a little so that the cream has a nest to sit in later.You can use the bottom of a cake tine to draw around to get your circle shape.
Bake for an hour until craggy and slightly golden. The top should be very crisp/crusty with a soft inside.
I wait for it to cool before carefully peeling off the silicone or baking paper. Baking paper is easier to remove than a silicone reusable liner. This is fiddly and I sometimes need to resort to a flat spatula to help me support it but other times it’s a breeze. I am not sure why!
Place it on your serving dish.
When I am about an hour away from serving I whip the cream until it is soft but pillowy. Too whipped and it will be difficult to spread. Dollop on top of your pavlova.
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All nutritional information is approximate and intended only as a guide.