Strawberry Pavlova by 10 Greek Street

4 egg whites
240g caster sugar
1 tbsp cornflour
2 punnets of English strawberries (throw a couple of blueberries in there for good measure)
300g whipped cream (also nice with a couple of spoonful’s of lemon curd to sit on)

Lemon curd:

4 whole eggs
150g castor sugar
1 cup lemon juice
150g diced cold butter

Method

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Method

Pavlova

Preheat oven to 100 degrees
Beat whites in an electric mixer until stiff peaks, gradually add sugar, cornflour & a splash of vinegar.
Line a baking tray with grease proof paper & dollop large spoonful’s of meringue leaving a couple of centimetres between each pavlova.
Using the back of the spoon make a small indentation on top of each pavlova to create space for filling.
Bake for 1 hour then allow to cool.
Cut the strawberries into quarters, whip cream & then plate up putting a generous wallop of cream in the well on top of the pavlova.
I like serving it with a couple of spoonful’s of lemon curd also as I think the lemon cuts through the sweetness of the pavlova, recipe below.

Lemon curd

Whisk eggs, sugar & lemon juice over a double boiler till it thickens (75c)
Take off heat & slowly whisk in cold cubes of butter one by one.
Set in fridge overnight.

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