Strawberry and Mint Summer Pavlova

Ingredients

For the meringue

• 4 large egg whites (room temperature)
• 225g caster sugar
• 1 tsp white wine vinegar or lemon juice
• 1 tsp cornflour
• 1 tsp vanilla extract

For the topping

• 300ml double cream
• 1–2 tbsp icing sugar (to taste)
• 250–300g fresh strawberries, hulled and halved (or quartered if large)
• A handful of fresh mint leaves

Method

1. Preheat the oven
   Heat to 120°C (100°C fan). Line a baking tray with parchment paper.
2. Make the meringue
   Whisk egg whites until stiff peaks form. Gradually add caster sugar, a spoonful at a time, whisking until glossy and thick.
3. Stabilise and flavour
   Gently fold in cornflour, vinegar (or lemon juice), and vanilla extract.
4. Shape and bake
   Spoon the meringue onto the tray and shape into a soft circle with a slight dip in the centre. Bake for 1 hour 15 minutes, then turn off the oven and allow it to cool completely inside.
5. Whip the cream
   Whisk double cream with icing sugar until soft peaks form.
6. Assemble
   Top the cooled pavlova with whipped cream, then pile on fresh strawberries.
7. Finish
   Scatter over fresh mint leaves just before serving.