Strawberry pavlova

If you love a good pav, then youll love this classic with a twist.

Preheat oven to 120C/100C fan-forced. Grease a large baking tray. Trace a 20cm-diameter circle onto a sheet of baking paper. Place, marked-side down, on prepared tray.
Place 1/2 cup strawberries in a small food processor. Process until smooth.
Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar has dissolved after each addition. Add cornflour and vinegar. Beat to combine. Drizzle the pureed strawberry over the meringue mixture. Gently fold through to create a marbled effect.
Using marked circle as a guide, spoon meringue mixture onto prepared tray. Use a spatula to make furrows up the side of pavlova. Bake for 1 hour 30 minutes to 1 hour 40 minutes or until just firm to the touch. Turn off oven. Cool completely in oven with door ajar.
Meanwhile, halve remaining strawberries. Place in a bowl. Add orange juice and extra caster sugar. Gently stir to combine. Set aside for 30 minutes or until strawberries soften slightly and mixture becomes syrupy.
Place pavlova on a serving plate. Dollop with whipped cream. Spoon over strawberries in syrup. Sprinkle with orange zest. Serve immediately.

Source

500g strawberries, hulled

6 egg whites, at room temperature

1 1/2 cups caster sugar

3 tsp cornflour

1 tsp white vinegar

1 tbsp orange juice

1 tbsp caster sugar, extra

300ml thickened cream, whipped

1 tbsp orange zest

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