Mini Pavlovas with Vanilla Syrup Strawberries
Dessert, Pie, Cake, Ice Cream
Ingredients
4 egg whites
1 cup (220g) caster (superfine) sugar
1 tablespoon cornflour (cornstarch)
2/3 cup (160ml) thick (double) cream
1 cup (220g) caster (superfine) sugar
1/2 cup (125ml) water
2 teaspoon vanilla extract
500 gram (1 pound) strawberries halved
Description
You could experiment with a variety of different berry toppings here. Whatever you choose, you just can't beat a pav topped with whipped cream and berries and drenched in syrup.
Directions
Preheat oven to 120°C/250°F. Grease two oven trays; line with baking paper. Draw eight 8cm (3-inch) rounds on baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions. Beat in sifted cornflour.
Spoon meringue mixture into rounds; make hollows in meringue using back of a dessertspoon.
Bake pavlovas about 1¼ hours. Cool in oven with door ajar.
Make vanilla strawberries by stirring sugar and the water in small saucepan over heat until sugar dissolves; bring to the boil. Boil, uncovered, without stirring, 2 minutes.
Remove from heat; stir in extract. Place strawberries in medium bowl; stir in syrup.
Serve pavlovas topped with cream and strawberries.