Strawberry Pavlova

A pavlova is basically a meringue. Its origin is'still argued as both Aussies and Kiwis believe it to be theirs. either way, its delicious and very easy to make!

150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
400 gms mascarpone cream
100 gms soft cream cheese
250g strawberries, hulled and quartered
5 extra strawberries chopped for the puree
4 tbsp extra sugar
a couple of splashes of water

1. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
   
2. Add the cornflour and vinegar and whisk until just combined.
   
3. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes.
   
4. Turn the oven off and allow the pavlova to cool completely in the oven.
   
5. Whisk the mascarpone and cream cheese together with 2 tbsps of sugar. Spread over the pavlova, top with strawberries.
   
6. Place the chopped strawberries in a saucepan with the remaining 2 sugar and a small splash of water. Bring to a boil and then simmer for a few minutes stirring constantly.
   
7. Once the strawberries have broken down, sieve the mixture. pour the syrup over the strawberries and cream on the pavlova and serve immediately.
   

Serves 8 - 10

Notes:

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.