For strawberry pavlova, you will need:
whites of 4 large eggs
6oz / 170g caster sugar
1 tsp white vinegar
1 tsp corn flour
300ml whipping cream
1 1/2lb / 750g fresh strawberries
Wash the strawberries and remove the stalks. Dry carefully and cut into halves.
To make the meringue, in a large mixing bowl, whisk the eggs whites using an electric whisk until soft peaks form. Add the sugar a little at a time and whisk thoroughly in between additions, until stiff peaks are formed, adding the corn flour and vinegar near the end and whisk again.
Place a piece of baking parchment onto a baking sheet. Sprinkle a little water over the parchment and spread with the palm of your hand so the parchment is damp all over.
Using a metal spoon, gently transfer the meringue mixture onto the parment, forming a large oval shape. Bake in a preheated oven at 120°C (250°F) 1/2 for 1 hour 30 minutes. At the end of the cooking time, turn off the heat but do not open the oven door. Leave the cooked meringue to cool down with the oven, overnight if this is convenient. When cooled, remove from oven, transfer to a large serving plate, turn upside down and carefully remove the parchment.
In a mixing bowl, whisk the cream until thick but not stiff. Spread the cream over the side of the meringue which had been attached to the parchment, which is now facing up. Arrange the strawberry halves over the top and serve.
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