When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer pavlova
Prep:25 mins
Serves 6 – 8
For the meringue4 egg whites250g caster sugar1 tsp white wine vinegar1 tsp cornflour1 tsp vanilla extract
STEP 1Heat oven to 150C/130C fan/gas 2.STEP 2Using a pencil, mark out the circumference of a dinner plate on baking parchment.STEP 3Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.STEP 4Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.STEP 5Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.STEP 6Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.STEP 7When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.STEP 8Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.STEP 9Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
