STRAWBERRY PAVLOVA
Ingredients
- 6 free-range egg whites
- 300g/10½oz caster sugar
- 1 tsp sherry vinegar
- 1 drop of pink food colouring
- 1 tbsp orange liqueur
- 250ml/9fl oz whipping cream
- whipped until stiff peaks form when the whisk is removed
- 1 vanilla pod
- split
- seeds only
- 75g/2½oz sifted icing sugar
- 450g/1lb strawberries
- washed
- hulled and cut in half
- 100ml/3½fl oz water
- 100g/3½oz caster sugar
- 250g/9oz strawberries
Directions
- Preheat the oven to 180C/360F/Gas 4.
- Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed.
- Add the sugar
- one tablespoon at a time
- whisking constantly
- until all the sugar is combined and stiff peaks form when the whisk is removed.
- Gently fold in the vinegar
- pink food colouring and orange liqueur.
- Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment.
- Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2.
- Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle.
- For the filling
- whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.)
- Spoon equal amounts of the cream mixture onto both of the cooked meringues.
- Place equal amounts of the strawberries on top of the two cream-covered meringues.
- For the sauce
- place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes
- until the liquid becomes a thick syrup.
- Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth
- then pass through a sieve. Place into the fridge to chill.
- To serve
- cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve.

