Ingredients
For the pavlova
- 2 tsp vinegar, any type
- 2 tsp vanilla extract
- 2 tsp cornflour
- 4 large egg whites
- 100g light muscovado sugar
- 100g golden caster sugar
- 25g hazelnuts
For the topping
- 600g strawberries
- 3 tbsp cassis (blackcurrant liquer)
- 568ml carton double cream
Method
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Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.
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Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.
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Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.
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Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.
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Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.