Add the egg whites and vinegar to the bowl of a stand mixer. Start to whisk then gradually add the sugar and corn starch. Whisk continuously for 7 minutes.
Line a 12 inch spring form cake tin with baking parchment, fill with the meringue and bake for 40 minutes at 150 degrees.
Cut half the strawberries into quarters and reserve the rest for the sauce.
For the sauce: remove the stalks from the remaining strawberries and place in a food processor with 50g of icing sugar and blend. Pass through a fine sieve and reserve.
For the Chantilly cream: split the vanilla pod in half and scrape out the seeds, with the back of a knife. Place in a bowl, together with the double cream and remaining icing sugar. Whisk until you have soft peaks.
To serve: once the Pavlova has cooled, remove from the cake tin and cut into wedges, top with cream and quartered strawberries. Finally, drizzle some of the sauce over.
«The Pavlova should be pure white. If you find it darkening in the oven, reduce the temperature and increase the cooking time. Should be crunchy on the outside and light and fluffy in the middle.»
A true classic: soft meringue, strawberries and cream. The perfect summer dessert. named after the Russian ballerina Anna Pavlova. Many people think that the dessert originated in Australia, although evidence increasingly suggests that New Zealand is the true birthplac...