Ingredients
- 4 large egg whites
- 200g caster sugar
- 1tsp white wine vinegar
- 1tsp cornflour
- For the cream:
- 300ml cream
- 2tbs good quality honey
- ½ tbs vanilla bean paste
- 2 punnets fresh strawberries
- Handful mint leaves for garnish
- Marigold or forget-me-not flower petals for optional garnish
- Preheat the oven to 120 degrees. Place a large sheet of parchment paper on a work surface and draw a large circle on the paper with a pencil (you could use a large round cake tin to draw around).
- Put the egg whites in a mixing bowl and whisk with an electric whisk until soft peaks form. Gradually add in the sugar, continuously whisking, until stiff peaks form. Mix the vinegar and cornflour together with a small spoon, then add to the mix and fold it through gently with a spatula until evenly combined.
- Place the marked parchment paper on an oven tray and spoon the mix into the circle. Use a palette knife to level off the top, then place in the oven and bake for one hour at 120 degrees. Then turn off the oven and allow the pavlova to cool to room temperature, leaving it inside the oven.
- To make the honey cream, place the cream, honey and vanilla bean paste in a bowl and whisk together until the cream just forms soft peaks, then set aside.
- To assemble the pavlova, spoon the honey cream on to the top of the cooled pavlova and level out with a spatula. Slice the strawberries lengthways, then neatly layer them across the top of the cream. Garnish with some mint leaves and optional marigold and forget-me-not flower petals.
