Showcase delicious summer strawberries in this extravagant dessert. It's a fancy-looking pud but it's actually really easy to make - all you need is an electric whisk.
- 4 egg whites
- 1 tsp. each white vinegar, cornflour and vanilla extract
- 250g caster sugar
- 500g strawberries, hulled
- 200g redcurrants, pulled off the stalk
- 4 tbsp. icing sugar
- 350ml double cream
Preheat the oven to 130C. Line a baking tin with greaseproof. Whisk the egg whites until stiff peaks form, then gradually whisk in the sugar until smooth and glossy, then whisk in the vinegar, cornflour and vanilla. Use a few dollops of the meringue to glue the greaseproof to the baking tray. Dollop the meringue onto the greaseproof to the circumference of a dinner plate, creating a dip in the middle.
Bake for an hour, then turn the oven off and leave it to cool inside the oven.
Take 100g of the strawberries, half the redcurrants and half the icing sugar and whiz in a blender until pureed. Push through a sieve to form a coulis.
Whip the cream until soft peaks form with the rest of the icing sugar, then dollop onto the pavlova. Sprinkle with the rest of the fruit then drizzle with the coulis.