Strawberry Pavlova Nests2015-09-30
- Servings : 4
- Prep Time : 15m
- Cook Time : 12m
- Ready In : 25m
- 4 egg whites
- 8 tbsps castor sugar
- 1 tsp vanilla essence
- 1 tsp vinegar
- 1 tsp cream of tartar
- 1 tbsp corn flour
- 250 ml fresh cream, whipped
- 250g fresh strawberries, washed and chopped
- 2 tbsps sugar
Preheat your oven to 180oC. Line a baking tray (28cm x 38cm) with foil shiny side down and brush lightly with oil.
Wash, hull and chop the strawberries into quarters; save a few for decorations. Set aside in a bowl with the sugar to macerate.
Beat the egg whites and as they thicken add the corn flour and 6 tablespoons of the sugar, and gradually beat in the cream of tartar and vinegar. When the mixture is stiff, fold in the remaining sugar before spooning or piping small individual meringue nests on the baking tray. Bake for 12 minutes.
Remove from the oven and allow to cool. When your pavlova is cool gently remove from foil.
Pipe or spoon the whipped cream onto each individual pavlova and then add your chopped strawberries, drizzling with the extra juices from the bottom of the bowl.