Pimms and strawberry Pavlovas

4
60 minutes

Ingredients

  • 4 egg whites
  • 225g of golden caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 200ml of double cream
  • 2 tbsp of Pimm's, or 4 tbsp if you want it extra boozy
  • 100g of strawberries, chopped, plus extra for decoration
  • 8 mint leaves, chopped
  • 1 orange, zested
  • 1 tbsp of caster sugar

Method

1
Whisk the egg whites to a soft peak. Add the sugar a spoonful at a time, whisking after each addition
2
After all the sugar has been added whisk for a few minutes until stiff & smooth & stands in firm peaks. Whisk in the cornflour and vinegar
3
Draw circles on a sheet of baking paper, and then flip over
4
Place a few small blobs of meringue to the underside of the baking paper and place onto a baking sheet - the meringue glues the paper in place to prevent it from sliding
5
Spread some of the meringue onto the circles to form the bases. Fill a piping bag (with a plain nozzle) with the remaining meringue
6
Preheat the oven to 180°C/gas mark 4
7
Pipe a circle on top of the base, and then pipe 3 or 4 further circles on top, repeat for the other bases. Place in the oven and immediately lower the temperature to 100°C. Bake for 1.5 hours
8
Turn the oven off, open the oven door a little & allow the meringues to cool in the oven. Once the meringues are cool whisk the cream until it forms soft peaks
9
Fold in the Pimms, strawberries, mint, orange zest and sugar until well combined. Spoon or pipe the cream into the meringues and serve with extra strawberries