Strawberry Pavlova.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 130c. On a large baking sheet, trace 2 x 6 inch (15cm) circles onto baking paper. Set aside.

Step 2

In the bowl of a stand mixer, combine the egg whites and salt. Whip on medium speed until soft peaks form. Lower the speed to medium low and add the caster sugar one spoonful at a time(about a spoonful every 30 seconds). Once all the sugar has been added, beat on high speed, until stiff peaks form and the sugar granules are fully dissolved. Test it by rubbing a little meringue between your fingers; if you still feel granules, keep beating for another 5 minutes and check again. This step is crucial for a smooth, glossy pavlova shell and helps prevent weeping from undissolved sugar!

Step 3

Sift in the cornstarch, then add the vinegar, and whip until very stiff peaks form—about 1 minute. Spread all the meringue within the lines of your traced circle using a spatula, or pipe it if you prefer a more detailed design.

Step 4

Place the meringue into the oven and immediately reduce the oven temperature to 120c. Bake without opening the door for 1 hour 30 minutes. (Baking time will vary if you’re making just one layer.) Let the meringue cool in the oven with the door slightly propped open for another hour or overnight.

Step 5

In a large bowl, using an electric mixer, combine the thickened cream and vanilla paste. You can add sugar if you’d like, but I prefer it unsweetened since the pavlova is already sweet. Beat until medium-stiff peaks form.

Step 6

Slice 1½ punnets of strawberries in half. Weigh your strawberries and add 10% of their weight in caster sugar (e.g. 200 g strawberries = 20 g sugar). Add a squeeze of lemon and let the strawberries sit for 10–20 minutes until they release their juices.

Step 7

Assemble the pavlova right before serving, or up to an hour beforehand. Place down the first meringue layer and gently tap the centre so it collapses slightly. Top with a generous layer of whipped cream, then top with macerated strawberries and a few raspberries. Place the second meringue layer on top and repeat. Decorate with whole strawberries, raspberries, mint leaves, and chamomile daisies. Finish with extra macerated strawberry syrup and a dusting of icing sugar just before serving.