Scrumptious strawberry pavlova

• vinegar↗ tsp

  any type

• vanilla extract↗ tsp
• cornflour↗ tsp
• large egg whites↗4
• light muscovado sugar↗100g g
• golden caster sugar↗100g g
• hazelnuts↗25g g
• strawberries↗600g g
• cassis↗3 tbsp tbsp

  (blackcurrant liquer)

• carton double cream↗568ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.

2. 2

   Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.

3. 3

   Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.

4. 4

   Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.

5. 5

   Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.