Ingredients
Method
1.Preheat oven to 120°C/250°F. Grease two oven trays; line with baking paper. Draw eight 8cm (3-inch) rounds on baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions. Beat in sifted cornflour.
3.Spoon meringue mixture into rounds; make hollows in meringue using back of a dessertspoon.
4.Bake pavlovas about 1¼ hours. Cool in oven with door ajar.
5.Make vanilla strawberries by stirring sugar and the water in small saucepan over heat until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, 2 minutes. Remove from heat; stir in extract. Place strawberries in medium bowl; stir in syrup.
6.Serve pavlovas topped with cream and strawberries.
The cream used here is thick pure cream (containing 66 per cent fat), which doesn’t need to be whipped. Just spoon it out of its container onto the pavlovas. Pavlovas can be made a week ahead, store in an airtight container at room temperature. Prepare the strawberries a few hours ahead. Assemble the pavlovas as close to serving time as possible.
Note
