Strawberry Pavlova

• •4 egg whites, large
• •1 cup superfine sugar (caster sugar)
• •1 teaspoon cornstarch (cornflour)
• •1 teaspoon white vinegar
• •0.5 teaspoon vanilla extract
• •1.5 cup heavy cream (double cream), cold
• •2 tablespoon powdered sugar (icing sugar)
• •1 teaspoon vanilla extract
• •1 lb fresh strawberries, hulled and sliced or halved
• • for garnish fresh mint leaves

Instructions

1. 1

   Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. Using a pencil, draw an 8-inch (20 cm) circle on the parchment paper (you can trace around a plate).

2. 2

   Ensure your mixing bowl and whisk attachment are impeccably clean and grease-free. Carefully separate the egg whites from the yolks, making sure no yolk gets into the whites. Let the egg whites come to room temperature (about 20-30 minutes) as this helps them whip up better.

3. 3

   In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form (this will take about 2-3 minutes).

4. 4

   With the mixer still running on medium-high speed, gradually add the superfine sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat for 8-10 minutes until the meringue is very thick, glossy, and holds stiff peaks (when you lift the whisk, the meringue should stand up firmly). To test if the sugar has dissolved, rub a small amount of meringue between your fingers; it should feel smooth, not gritty.

5. 5

   Gently fold in the cornstarch, white vinegar, and 0.5 teaspoon of vanilla extract using a rubber spatula. Be careful not to deflate the meringue.

6. 6

   Spoon the meringue onto the prepared baking sheet, centering it within the drawn circle. Use the back of a spoon or a spatula to shape it into a disc with a slightly raised edge and a depression in the center, creating a nest-like shape.

7. 7

   Place the baking sheet in the preheated oven. Immediately reduce the oven temperature to 225°F (110°C). Bake for 1 hour and 15 minutes.

8. 8

   After baking, turn off the oven, but leave the meringue inside with the oven door ajar (you can wedge a wooden spoon in the door) for at least 2-3 hours, or ideally overnight, until it is completely cool and dry. This slow cooling process helps prevent cracking and ensures a crisp exterior and marshmallowy interior.

9. 9

   To assemble: In a clean, chilled bowl, combine the cold heavy cream, powdered sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat, or it will become grainy.

10. 10

    Carefully transfer the cooled meringue shell to a serving platter. Spoon the whipped cream into the center of the meringue.

11. 11

    Arrange the fresh, hulled, and sliced or halved strawberries generously over the whipped cream.

12. 12

    Garnish with a few fresh mint leaves, if desired. Serve immediately.

Chef's Tips

• 💡For the best meringue, use older eggs (a few days old) as their whites separate more easily and whip up to a greater volume. Ensure eggs are at room temperature.
• 💡Any trace of grease or yolk in your mixing bowl or on your whisk can prevent the egg whites from whipping properly. Use a clean glass or metal bowl, not plastic, which can retain grease.
• 💡Do not open the oven door during baking or cooling; sudden temperature changes can cause the meringue to crack or collapse.
• 💡Pavlova is best assembled just before serving to prevent the meringue from absorbing moisture from the cream and softening. The meringue base can be made a day or two in advance and stored in an airtight container at room temperature.
• 💡Experiment with other fresh fruits like berries, kiwi, or passion fruit for different variations.