Ingredients
Choc-dipped strawberries
Method
1.Preheat the oven to 150°C (130°C fan- forced). Mark an 18cm circle on a sheet of baking paper; place, marked-side down, on a greased oven tray. Grease the paper lightly and dust with the extra cornflour.
2.Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow bowl to touch water); stir until just melted. Cool slightly.
3.Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until dissolved after each addition and until mixture is thick and glossy.
4.Fold cornflour and vinegar through meringue mixture; place half the melted chocolate in small spoonfuls on meringue. Dollop large spoonfuls of the meringue mixture inside marked circle on tray; top with remaining chocolate in small spoonfuls. Using a palette knife or the back of a spoon, gently swirl chocolate into meringue.
5.Reduce oven temperature to 120°C (100°C fan-forced). Bake meringue for 1 hour 15 minutes or until dry to the touch. Turn oven off; leave meringue to cool in oven with door ajar.
6.Meanwhile, dip the strawberries in the melted chocolate, then immediately plunge them into iced water to set. Refrigerate until ready to use.
7.Just before serving, place pavlova on a serving platter; top with cream and Choc-dipped Strawberries.
Not suitable to freeze. Chocolate suitable to microwave.
Note
