Mary Berry's Strawberry Pavlova
Easy and delicious!
A top favourite with all ages. Traditionally the inside of the meringue is soft and marshmallow-like and the outside is crisp. Don't worry if the pavlova cracks on the top - this is all part of its charm.
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4 egg whites
225 g (8 oz) caster sugar 2 level teaspoons cornstarch 2 teaspoons white wine vinegar 300 mL (1/2 pint or 1 cup) whipping cream about 350 g (12 oz) strawberries |
Preheat the oven to 325°F (160°C). Lay a sheet of parchment paper on a baking sheet and trace a 23 cm (9 inch) circle on it.
In the bowl of a stand mixer, whip the egg whites on high until stiff and cloud-like. While whisking, add the sugar a teaspoonful at a time, whisking well after each addition. Meringue should become white and glossy. Mix together the vinegar and cornstarch, then whisk into the meringue mixture. Spread the meringue out to cover the circle on the baking sheet, building up the sides so that they are a bit higher than the middle. Place in the preheated oven and immediately turn down the heat to 300°F (150°C). Bake for 1 hour until the outside is firm to the touch and a pale beige. Turn off the oven and allow the pavlova to fully cool inside the oven. While the pavlova is baking and cooling, rinse, stem and halve or slice the strawberries. Set aside. Remove the pavlova from the oven and transfer to a plate. Whip the cream until soft peaks form. To assemble, top the pavlova with the whipped cream and then the strawberries. Chill in the fridge for 1 hour before serving. |
Notes:
- Caster sugar is a finer grain than regular granulated sugar. You can emulate caster sugar by blending granulated sugar in a food processor until fine.
- In Britain, cornstarch is referred to as corn flour.
- You can substitute apple cider vinegar for the white wine vinegar.
- You can change out the fruit for whatever you fancy!