Strawberry Pavlova

INGREDIENTS (Serves 8) For the meringue: ◆ 4 large egg whites, at room temperature ◆ 1 pinch salt ◆ 225g caster sugar ◆ 1tsp cream of tartar

For the cream: ◆ 300ml whipping cream ◆ 60g icing sugar, sifted plus extra to serve ◆ 1tsp vanilla extract

To decorate: ◆ 2 passionfruit ◆ 300g strawberries, hulled and halved ◆ Mint leaves

1

For the meringue: Preheat the oven to 180°C, 160°C fan, gas 4 and line a large round baking tray with greaseproof paper.

2

Beat the egg whites with a pinch of salt in a large, oil-free mixing bowl until stiff. Gradually add the sugar and cream of tartar, continually beating as you do so, until the meringue is glossy and thick, about 5-7min. Spoon the meringue mixture onto the prepared tray and spread it out to form a round roughly 23cm in diameter.

3

Place in the oven and immediately reduce the temperature to 130°C, 110°C fan, gas ½. Bake for 1hr 45min, then turn off the oven and open the door, leaving the meringue to cool in the oven. It should be crisp on the outside but still soft on the inside. Allow to cool completely.

4

Whip the cream with the icing sugar and vanilla extract to soft peaks in a large mixing bowl. Spread on top of the meringue. Cut the passionfruit in half.

5

Pass the pulp and juice through a fine sieve into a small bowl. Spoon on top of the cream. Top with the strawberries and decorate with the mint leaves.

TIPS Reduce the risk of your meringue “weeping” by making it on a day of low air humidity