This simple yet glamorous dessert is named after the famous Russian Ballerina Anna Pavlova. The base of the dessert is meringue, fashioned to look like a tutu, crisp on the outside, soft and marshmellowy on the inside.
For the Meringue
- 4 large egg whites
- 8 ounces caster sugar
- 2 tsp. corn starch
- 2 tsp. white wine vinegar
- 12 ounces strawberries
For the Filling
- 1 cup whipping cream
- Preheat the oven to 325F . Lay a sheet of non-stick baking parchment on a baking sheet and mark a 9 inch circle on it.
- Put the egg whites into a large bowl and whisk until stiff and cloud-like. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added. Blend the cornflour and vinegar together and whisk into the meringue mixture. Spread the meringue out to cover the circle on the non-stick baking parchment, building up the sides so they are higher than the middle.
- Place in the oven but immediately reduce the temperature to 300F. Bake for about 1 hour until firm to the touch and a pale beige colour.
- Turn the oven off and allow the Pavlova to become quite cold while still in the oven. If you keep the oven door closed you will encourage a more marshmallowy meringue.
- Remove the cold Pavlova from the baking sheet and parchment and slide onto a serving plate. Top with the whipped cream and strawberries, then chill in the fridge for 1 hour before serving.