You will need:
- 2 large egg whites
- 100g caster sugar
- 1 tsp cornflour
- ½ tsp vanilla extract
- ½ tsp white vinegar
- 300ml whipping cream
- 100g strawberries, washed and hulled
- Assorted berries for decoration
- Mint sprigs
Let's make it:
Step 1:
Using an electric hand mixer, whisk the egg whites in a clean bowl, until firm peaks are formed. Begin adding the sugar 1 tbsp at a time, whisking well between each addition. Ensure the sugar is fully dissolved in the meringue before adding the next spoonful (rub a little meringue between your finger and thumb, does this feel grainy? if so continue whisking until smooth). The mixture should be extremely thick and glossy once all the sugar has been added.
Step 2:
Add the cornflour, vanilla and vinegar and whisk to incorporate.
Step 3:
Tear a piece of baking parchment paper to fit the base of the airfryer drawer.
Step 4:
Spoon the meringue onto the paper and swirl around with the back of a spoon to create a round shape with a slight indent in the centre. Place into your airfryer and cook for 60 mins at 120c.
Step 5:
Once the time has elapsed allow the meringue to sit in the drawer undisturbed until cold. Remove and set aside.
Step 6:
Place the strawberries in a small food processor and blend until smooth. Alternatively squish through a sieve until a puree is achieved. Add a little sugar if extra sweetness is required.
Step 7:
Whip the cream until softly peaking. Swirl the cream over the meringue, adding your choice of berries on top. Add a few spoonful’s of the strawberry sauce and decorate with some mint sprigs. (Only assemble your pavlova just as you are ready to serve this, otherwise the moisture from the cream and berries with soften the meringue).
