Serves: 6 to 8
Cooking time:plus cooling
Fresh strawberries, double cream and amaretto liqueur turn this easy-to-make pavlova into a naughty-but-nice dessert
- 4 large egg whites
- 250g (9oz) golden caster sugar
- 2tsp cornflour
- 1tsp vanilla extract
- 1tsp white wine vinegar
- 400g (14oz) strawberries
- 1tbsp caster sugar
- 2tbsp amaretto liqueur
- 450ml (¾ pt) double cream
- Finely grated zest 1 orange
- Icing sugar, for dusting
You can make the pavlova the day before then store it overnight in the oven until you're ready to decorate it.
- Preheat oven to 180°C (350°F, gas mark 4). Line a baking sheet with parchment and lightly oil it. In a large, grease-free bowl, whisk the egg whites until stiff, gradually whisking in the golden caster sugar a couple of tablespoons at a time. Stir in the cornflour, vanilla and vinegar. Pile the meringue mixture on to the baking sheet, shaping into a rough 20cm (8in) circle. Place in the preheated oven and immediately reduce to 150°C (300°F, gas mark 2). Cook for 1¼ hours, then turn off the oven and allow the pavlova to cool completely for at least three hours.
- Hull the strawberries and cut into halves or quarters if large. Place in a bowl with the caster sugar and amaretto, mix and leave to marinate for at least 30 mins. Lightly whip cream and add orange zest.
- Place the pavlova on a serving plate, pile the whipped cream on top, followed by the strawberries and any juices. Dust with icing sugar and serve.