Strawberries are at their best tasting in summer, juicy and sweet. Great for summer desserts like this indulgent creamy pavlova!
By Kevin Dundon
Preheat the oven to 120C and line a baking tray with parchment paper. Draw the size of the pavlova with a pencil on the paper for guidance.
Place the egg whites into a spotlessly clean mixing bowl or food mixer and beat on full speed until stiff. Turn the speed of the mixer down and slowly add the sugar, adding just a little at a time.
When all the sugar has been incorporated, add the cornflour and vinegar, and give one final whizz on high speed until glossy and very stiff.
Spread the meringue mixture on the prepared baking tray.
Bake in the oven for 60-80 minutes until the meringue mixture is very firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
Remove from the oven and set aside until fully cooled.
In a large bowl, whip the cream with the mascarpone until you get a soft peak.
Spoon the cream on the pavlova and decorate with fresh strawberries.
Add some edible flowers and mint leaves if desired.