Strawberry Pavlova

Meringue Base

1. Preheat oven to 100°C.

2. In a clean mixing bowl, add the egg whites and begin to beat until they become foamy.

3. Gradually add caster sugar, a little at a time, while continuing to beat. Mix until all the sugar is incorporated and the mixture becomes thick and glossy.

4. Add vinegar, corn flour, and cream of tartar to help stabilize the meringue. Continue beating until you reach soft peaks.

5. Add a few drops of strawberry flavoring and continue to beat until the meringue forms stiff peaks.

6. Using a spatula, gently fold in the pink food coloring until evenly distributed.

7. Transfer the mixture into a piping bag fitted with a star tip nozzle.

8. Pipe small nests onto a lined baking tray, leaving space between each one.

9. Bake in a pre-heated oven at 100°C for 45 mins (depending on your oven).

10. Once cooled, fill the centers with fresh whipped cream.

11. Add a small spoonful of strawberry jam into the center of each pavlova.

12. Top with an extra dollop of fresh cream.

13. Finally, decorate with fresh fruits (like strawberries, blueberries, or kiwi) and edible flowers for a beautiful finishing touch.