Strawberry Pavlova

Ingredients:

For the meringue

• 3 egg whites

• 175 g castor sugar

• 1/2 tsp white vinegar

• 1/2 tsp cornstarch

For the vanilla cream

• 3 egg yolks

• 250 g milk

• 50 g castor sugar

• 20 g cornstarch

• 30 g butter

• 1/2 vanilla pod

• 100 g heavy cream

For the strawberry compote:

• 250 g fresh strawberries

• 50 g castor sugar

• half a lemon

Starting with vanilla cream:

1. Mix egg yolks with sugar and cornstarch.

2. Heat the milk and pour it over the yolk mixture.

3. Return to heat, stir until thickened, then add butter.

4. Blend until smooth.

5. Pour into a tray and cover with cling film skin on. Chill in the fridge.

6. While the cream is chilling, make the meringue and strawberry compote.

Preparing the meringue:

1. Preheat the oven to 140°C.

2. Whisk egg whites until soft peaks form.

3. Slowly add the sugar and continue whisking to stiff peaks.

4. Pour in the vinegar and cornstarch and whisk until combined.

5. Pipe or spoon onto a baking tray lined with baking paper.

6. Bake for approximately 1 hour at 140°C.

While the meringue bakes, prepare the strawberry compote

Strawberry compote

1. Wash your strawberries, remove the stem and dice or slice them into rounds.

2. Place them in a pot with sugar and lemon juice.

3. Cook on medium heat, stirring occasionally, until the strawberries break down and the mixtures thickens.

4. Remove from heat and let it cool down completly.

To serve:

1. Whip the cream to soft peaks,

then fold the whipped cream into the vanilla custard until combined.

2. Pipe or spoon vanilla cream onto your meringue, pour strawberry compote over the cream.

3. Decorate with fresh berries.

Enjoy:)