SCRUMPTIOUS STRAWBERRY PAVLOVA
A scrumptious treat for a hot summer's day
Provided by Mary Cadogan
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 1h40m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 650 calories, Fat 48 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1.5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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