Title: Strawberry Pavlova
Categories: Dessert
Yield: 10 Servings

		MM BY H PEAGRAM
4		Egg whites,
		At room temperature
1 1/4	c	Caster sugar
1	ts	Vanilla extract
1	ts	Malt vinegar
1/2	tb	Cornflour
		TO SERVE
600	ml	Thickened cream
1	tb	Caster sugar
1	ds	Vanilla
2	pt	Strawberries, some
		Halved, some left whole
		Icing sugar

Preheat the oven to 120'C. Using an electric beater, beat the eggwhites until stiff peaks form. Continue to beat, adding the sugar in about 3 equal measures. When the mixture is a good thick meringue consistency, add the vanilla, vinegar and finally the cornflour. Cover a large baking sheet with baking paper. Make a 14cm high shape out of double aluminium foil around a 25cm cake tin and carefully remove the tin to retain the shape of the foil. This will help the pavlova retain its round shape and keep it high. Spray the inside of the foil with Pure & Simple and place on the baking sheet. Spoon in the pavlova mixture, make a depression in the centre and cook for 1.1/2 hours. Remove the pavlova from the oven, remove the foil and set aside to cool. Whip the cream with the sugar and vanilla and spoon into the centre of the pavlova. Arrange the strawberries on top and set aside for 30 minutes. Dust the strawberries generously with the icing sugar, cut into slices and serve.

Source: Vogue May'94 Bon Appetit - Exec.Chef Magnus Johansson From: Sherree Johansson

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