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
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.
Top tip for making Strawberry pavlova
You can make the pavlova the day before then store it overnight in the oven until you're ready to decorate it.