The Strawberry Pavlova Recipe This well-loved dessert is named after Russian ballerina Anna Pavlova.
6 egg whites, at room temperature
pinch of salt
about 1 1⁄2 cups sugar
2 tsp cornstarch
1 tsp vinegar
1 1⁄4 cups heavy cream
strawberries, to decorate and serve
1 Preheat the oven to 350°F (180°C). Lineb a baking sheet with parchment paper.
2 Draw an 8in (20cm) diameter circle on the parchment paper using a pencil.
3 Reverse the parchment, so the pencil mark is below and won’t transfer to the meringue.
4 Put the egg whites in a large, clean, grease-free bowl with the salt.
5 Using an electric hand mixer, beat the egg whites until stiff peaks form.
6 Start whisking in the sugar 1 tablespoon at a time, whisking well after each addition.
7 Keep whisking until the whites are stiff and glossy. Whisk in the cornstarch and vinegar.
8 Spoon it into a mound inside the circle on the parchment. Spread it to the edges of the circle.
9 Form neat swirls, using a palette knife, as you spread out the meringue.
10 Bake for 5 minutes, then reduce the heat to 250°F (120°C) and cook for 75 minutes.
11 Leave to cool completely in the oven. Whip the cream until it holds its shape.
12 Spoon the cream onto the meringue base and decorate with the strawberries.
13 Serve in wedges, with extra berries, or a fruit coulis. PREPARE AHEAD The meringue will keep in a dry, airtight container for 1 week. Add the cream and berries just before serving.