About this recipe:Perfect end to a big Sunday lunch! Serve with fresh cream and any fruit you have handy. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!
3 egg whites
1 pinch salt
200g caster sugar
1 tablespoon cornflour
1 teaspoon lemon juice
300ml whipping cream
4 tablespoons icing sugar (optional)
1 punnet fresh strawberries
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Preheat oven to 150 C / Gas 2. Line a baking tray with greaseproof paper. Draw a 23cm circle on the paper. An easy way to do this is to draw around the outside of a cake tin with a pencil.
In a large bowl, beat egg whites on high speed until soft peaks form. Add 150g of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining sugar with the cornflour; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on parchment, approximately 1/2 cm thick. Pipe or spoon the remaining meringue in swirls around the edges to form a shallow bowl shape.
Bake at 150 C / Gas 2 for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
In a large bowl, combine the cream and icing sugar (optional) and whip until thick. Decorate with fruit of your choice; strawberries are excellent.