Scrumptious strawberry pavlova

6 servings 800 kcal or less bbc good food cassis cornflour double cream egg white egg whites fruit hazelnut hazelnuts indulgent light muscovado sugar mains meringue over an hour pavolva strawberries strawberry summer fruits vanilla extract vinegar

N/A

Source

Ingredients

2 tsp vinegar , any type

2 tsp vanilla extract

2 tsp cornflour

4 large egg whites

100g light muscovado sugar

100g golden caster sugar

25g hazelnuts

600g strawberries

3 tbsp cassis (blackcurrant liquer)

568ml carton double cream

Method

Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.

Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.

Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.

Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.

Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.