Directions: |
Directions:1. Draw a 20cm (8in) circle on to baking parchment, turn over (so the ink is underneath) and put on a baking sheet. Preheat oven to 250ºF (230ºF convection oven). Put the egg whites into the clean, grease-free bowl of a freestanding mixer and whisk for 2-3min or until stiff peaks form
2. Continue to whisk the egg whites and start to add the caster sugar, 1tbsp at a time, until the meringue is stiff and glossy - this will take around 5min. Add the cornflour, vanilla extract and white wine vinegar, and whisk briefly for around 1min to combine. This will soften the mixture slightly
3. Put a little meringue in each corner of the baking sheet to secure the parchment, then use a metal spoon to dollop the meringue on to the marked circle. Use a palette knife to make a slight dip in the centre. Bake for 11⁄4hr until firm at the edges and slightly soft in the centre. Cool
4. To prepare the strawberries, put the fruit in a colander and dip into a sink of clean water to rinse. Pat dry gently with kitchen paper, then remove the stalks. Halve the fruit if they're large, then put in a bowl and add the framboise. Toss together until the strawberries are coated, then set aside to macerate
5. Pour the double cream into a clean bowl and whip until softly peaking, then add the crème fraîche and fold together until a thick consistency form. Use a palette knife to remove the pavlova from the baking parchment and put it on a serving plate
6. Add three-quarters of the macerated strawberries to the cream and crème fraîche mixture and fold together gently. Spoon into the pavlova to fill the middle, then decorate with the remaining strawberries, drizzling over any juice |
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