Strawberry Pavlova, its a perma favourite! Here in this masterclass recipe James gives you all the tips and tricks you need to serve up a perfect version of this classic dessert!
Firstly line a baking tray lined with baking parchment. Preheat the oven at 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a sift peak. Add the cornflour vinegar and whisk again.
Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray, then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
Lightly whip the cream with vanilla paste.
To assemble, place the meringue on a serving plate. Spoon on the cream. Top with berries.
Heat the sugar in anon stick pan to a caramel. Drizzle over the caramel.
Firstly line a baking tray lined with baking parchment. Preheat the oven at 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a sift peak. Add the cornflour vinegar and whisk again.
Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray, then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
Lightly whip the cream with vanilla paste.
To assemble, place the meringue on a serving plate. Spoon on the cream. Top with berries.
Heat the sugar in anon stick pan to a caramel. Drizzle over the caramel.