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Strawberry, vanilla & brown sugar Pavlova
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4 British Blacktail Medium Free Range Egg whites
Pinch of salt
1 tsp cornflour
125g golden caster sugar
100g light brown muscovado sugar, plus
1 tbsp for the strawberries
1 tsp white wine vinegar
400g strawberries, hulled and sliced
150ml whipping cream
1 tsp vanilla bean paste (or vanilla extract)
150g Waitrose 1 Greek Natural Strained Yogurt
1. Preheat the oven to 140ºC, gas mark 1 and line a large, flat baking tray with a sheet of parchment. Place the egg whites in a large mixing bowl with a pinch of salt. Using an electric whisk, beat to stiff peaks. Stir the cornflour through the caster sugar until evenly distributed, then scatter half over the egg whites. Whisk into the egg whites until combined, stiff and glossy, then whisk in the other half. Next, whisk in the muscovado sugar in two additions, until you have a glossy, smooth and stiff meringue. Finally, whisk in the vinegar until combined.
2. Pile the meringue into the centre of the parchment and use the back of a spoon to spread out to a circle roughly 20cm in diameter, then make a shallow bowl in the middle (this is for the cream to sit in once it’s cooked). Bake on the bottom shelf of the oven for 1 hour 15 minutes. Turn off the oven and prop the door open with a tea towel, and allow the meringue to cool inside for at least an hour (ideally until completely cool).
3. Place the sliced strawberries in a bowl and toss with the remaining 1 tbsp sugar. Set aside to macerate for 30 minutes. Meanwhile, whisk the cream and vanilla bean paste to soft peaks, then stir in the yogurt. Carefully remove the parchment from the cooled meringue and sit on a serving plate (don’t worry if there are a few cracks). Spoon the cream into the middle, then top with the macerated strawberries and any juice.
Cook’s tip Muscovado sugar gives this meringue a lovely caramelised flavour, but you can also make the Pavlova with all caster sugar if you prefer.
Typical values per serving:
This recipe was first published in May 2019.