Strawberry & Elderflower Pavlova

Method

1. 01

   Preheat the oven to 140°C / 120°C fan / Gas 1. Draw a 25cm circle on a sheet of baking parchment and place on a baking tray.

2. 02

   Whisk the egg whites in a large, clean bowl until they form stiff peaks. Add the sugar a tablespoon at a time, whisking well between each addition, until the meringue is thick, glossy and holds stiff peaks.

3. 03

   Fold in the cornflour, vinegar and vanilla extract.

4. 04

   Spoon the meringue onto the circle, building up the sides slightly to create a shallow well in the centre.

5. 05

   Bake for 1 hour 30 minutes until the outside is crisp and dry. Turn off the oven and leave the meringue inside to cool completely — ideally overnight.

6. 06

   Whip the cream with the elderflower cordial until it holds soft peaks. Spoon onto the cooled meringue.

7. 07

   Arrange the strawberries on top and decorate with mint leaves. Serve immediately.