Strawberry pavlova

serves / 8

1.

Preheat oven to 120C/100C fan-forced. Grease a large baking tray. Trace a 20cm-diameter circle on to a sheet of baking paper. Place, marked-side down, on prepared tray.

Place ½ cup strawberries in a small food processor. Process until smooth.

Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar has dissolved after each addition. Add cornflour and vinegar. Beat to combine. Drizzle the pureed strawberry over the meringue mixture. Gently fold through to create a marbled effect.

Using marked circle as a guide, spoon meringue mixture on to prepared tray. Use a spatula to

2. 3. 4.

prep / 20 minutes cook / 1 hour 40 minutes

make furrows up the side of pavlova. Bake for 1 hour 30 minutes to 1 hour 40 minutes or until just firm to the touch. Turn off oven. Cool completely in oven with door ajar.

Meanwhile, halve remaining strawberries. Place in a bowl. Add orange juice and extra caster sugar. Gently stir to combine. Set aside for 30 minutes or until strawberries soften slightly and mixture becomes syrupy.

Place pavlova on a serving plate. Dollop with whipped cream. Spoon over strawberries in syrup. Sprinkle with orange zest. Serve immediately.

5. 6.

Recipe by Lucy Nunes, Super Food Ideas Photo by Andrew Young