This irresistible summer dessert showcases perfectly a large ripe punnet of strawberries. Naturally gluten and wheat free, this pudding is a real showstopper and makes a fabulous centrepiece.
- 4 large free-range egg whites
- 250g caster sugar
- 500g strawberries - halved
- 350ml double cream
- Sunflower oil for greasing
Diet: Gluten and Wheat Free
Cuisine: New Zealand
Preheat the oven to 150°C, 130°C fan, gas mark 2.
Use a pencil to draw round a dinner plate on a large piece of baking paper. Place the baking paper on top of a large baking sheet and lightly oil the paper.
With a hand blender, whisk the egg whites in a large clean bowl until they form stiff peaks. Whisk in the caster sugar, 1 table spoon at a time, until you have a thick and glossy bowl of meringue.
Spread the meringue inside the circle, and then spoon dollops of meringue around the edges of the circle until you have sides that are a little higher than the middle.
Place the meringue in the oven and immediately turn the heat down to 140°C, 120°C fan, gas mark 1 and cook for 1 hour. Then turn the heat off and leave it in the oven to completely cool, overnight if you can. Do not open the oven, you want the pavlova to completely dry out, and this should stop the meringue from cracking.
When you are ready to serve the pavlova, whip the cream until thick and spread this over the meringue.
Pile the strawberries on top and serve.