Individual Strawberry & Cream Pavlovas

Ingredients

• 4 medium size egg whites
• pinch of salt
• 2.5ml (1/2 tsp) Dr. Oetker Cream Of Tartar
• 225g (8 oz) caster sugar
• 5ml (1 tsp) raspberry vinegar
• 5ml (1 tsp) SuperCook Select Vanilla Extract with seeds
• 300ml (10fl.oz) whipping cream
• 225g (8oz) small strawberries, washed, hulled and halved
• 60ml (4 tbsp) good quality strawberry jam, sieved

Method

1. Preheat the oven to 140ºC/275ºF/Gas Mark 1. Line a large baking sheet with greaseproof paper, and outline 4 x 10 cm (4 inch) circles on the paper, spaced well apart.
2. In a large, grease-free bowl, whisk the egg whites with the salt and Cream of Tartar, until stiff and dry. Gradually whisk in half the sugar, and then carefully fold in the remaining sugar, along with the vinegar and Vanilla Extract with seeds, to form a thick, glossy meringue.
3. Pile the meringue on to each of the marked circles, smoothing and scooping the meringue from the sides back on top, to make the piles as high as possible. Bake in the oven, on the bottom shelf, for about an hour, until pale cream in colour, crisp on the outside, yet marshmallowy inside. Allow to cool. Note: as the meringues cool they will sink in the middle.
4. When ready to serve, whip the cream until just peaking, and pile on top of each meringue. Place on serving plates and sprinkle with strawberries. Drizzle over a little jam to serve.

Serves: 4

Note: do not refrigerate the pavlovas as the meringue will start to dissolve.