Crisp-Shelled Pavlova with Whipped Cream and Strawberries

What you need

• 4 large egg whites, at room temperature
• 1 pinch salt
• 220 g (1 cup + 2 tbsp) caster sugar, superfine
• 2 tsp cornflour, cornstarch
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 300 ml (1 1/4 cups) heavy cream, well chilled
• 1 tbsp icing sugar, powdered sugar
• 400 g (14 oz) strawberries, hulled and halved or quartered
• 2 passion fruit, optional

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F). Cover a baking sheet with baking paper and draw a 20 cm (8 in) circle on it, then flip the paper over so the ink faces down.

2. 2

   Wipe a large mixing bowl and the whisk with a little vinegar on a paper towel so no trace of grease remains.

3. 3

   Whisk the egg whites with the salt on medium speed until they hold soft, drooping peaks, 2-3 min.

4. 4

   With the mixer on high, add the caster sugar a spoonful at a time. Keep whisking until the mixture is thick, glossy and stands in stiff peaks, and a little rubbed between two fingers feels smooth, not sandy, 8-10 min.

5. 5

   Sift the cornflour over the meringue, add the vinegar and vanilla, and fold in gently with a spatula until just combined.

6. 6

   Pile the meringue inside the drawn circle. Spread it into a round with slightly raised sides and a shallow dip in the middle.

7. 7

   Put the sheet in the oven and turn the heat straight down to 120 °C (250 °F). Bake for 75 min, until the shell is dry, crisp and pale cream in colour.

8. 8

   Switch off the oven, prop the door slightly open and leave the pavlova inside until completely cold, at least 2 hours. Cracks on top are normal.

9. 9

   Shortly before serving, whip the cream with the icing sugar until it holds soft peaks, 2-3 min.

10. 10

    Slide the cold meringue onto a flat serving plate.

11. 11

    Spoon the whipped cream into the hollow and spread it almost to the edge.

12. 12

    Pile the strawberries on top. Halve the passion fruit and spoon the pulp over the strawberries, if using.

13. 13

    Serve within an hour, cut into wedges with a sharp knife, as the cream slowly softens the crust.

Imported from createbakemake.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.