Pavlova with Strawberries

• Preheat the oven to 250 degrees F/120 degrees C.
• Add sugar and cornstarch in a bowl, whisk it and set aside.
• Beat egg whites in a bowl for 3 minutes and until they are foamy and thick.
• Pour 1/4 of the sugar mixture into the egg whites. Blend for about 30 seconds.
• Repeat the same step the rest of the sugar mixture.
• Keep whisking after each addition, until sugar mixture and the egg whites are glossy and thick.
• Add vanilla and vinegar into egg white mixture.
• Whisk until you can lift the beater, and the egg whites form a sharp peak that can hold its shape for 2 to 3 minutes.
• Spread egg white mixture using a spoon, on the prepared baking sheet.
• Spread it evenly into a 2-inch high by 6-inch wide disc.
• Bake it in the preheated oven for one hour.
• Turn off the oven.
• Open the oven door. Allow the baked Pavlova to cool down for one hour.
• Take another bowl and whip cream, sugar, and vanilla extract until you see soft peaks are formed. This should take 3 to 4 minutes.
• Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

TIP: Alternatively, instead of making one large Pavlova, you can use an ice cream scoop and make individual little ones.

Trivia

Australians believe the Pavlova was invented at a hotel in Perth, and named after the ballerina when one diner declared it to be “light as Pavlova.”