Strawberry Season - Pavlova Recipe

I've been making this recipe now for over 20 years and its so simple and works every time.  My top tips for a perfect meringue are: add the sugar one spoonful at a time, put into a medium oven then turn down the temperature immediately, and finally leave it in the oven to cool overnight - its makes the meringue chewy on the inside and crisp on the outside. Perfect! 

Strawberry Pavlova

• 225g Caster Sugar
• 4 Egg Whites
• 330ml Double Cream
• Strawberries

1. Preheat Oven to 160 C
2. Whisk egg whites until stiff peaks form and you can hold the bowl upside down without the contents falling out!
3. Add caster sugar 1 tbsp at a time, whisking continuously
4. Spread meringue mixture on a lined baking tray, adding dollops around the edge to create a bowl shape.
5. Put into oven and immediately reduce the temperature to 140 C
6. Bake for 1 hour, then turn oven off. Leave in the oven to cool down overnight.
7. When ready to serve, whisk the double cream until it holds its shape, fill the centre of the pavlova and top with sliced strawberries.