Gabriellas' Pavlova Book of Elsa

I've had a love affair with pavlova on/off for the last 10 years. Adjusting recipes in order to achieve crispy sides and bottom with marshmallowy insides has not been easy. My first attempt can only be described as a crispy egg white and sugar biscuit with over whipped cream and limp defrosted berries. 

Now please don't let the description above stop you from trying this. I mention it only so that YOU dear reader know that if for whatever reason the following recipe doesn't work the first time. PLEASE try again. 

The recipe below comes from How To Eat by Nigella Lawson (1998) p. 373 

Some words of wisdom before we begin:

1. Do wipe your mixing bowl and whisk with a segmented lemon or lime before you begin. The eggs just won't grow in volume if there's any grease.
2.  Any fruit/berries on top will do. I'm using strawberries here as they are my sister Gabriella favourite. Indeed this is her favourite dessert. But please no frozen defrosted ones. You'll just end up disappointed. Take it from me: it's not worth it.

Ingredients:

• 8 egg whites at room temperature
• 500g caster sugar
• 4 teaspoons cornflour
• 2 teaspoons red wine vinegar
• vanilla paste
• 600ml double cream, whipped till firm
• 500g Strawberries (1 packet) hulled

Method:

1. preheat oven to 180°C. Line a baking tray with baking parchment and draw a circle on the paper.m 
2. beat the egg whites with a pinch of salt until soft peaks form. beat in the sugar one tablespoon at a time (patience is required here) until the meringue is stiff and shiny. 
3. add the cornflour, vinegar and vanilla and fold in lightly.
4. scrape the meringue onto the paper on a baking tray within the circle. place in the oven. 
5. reduce the heat to 150°C and cook for 1 and a quarter hours. 
6. turn off the oven and leave the meringue to cool in it completely.
7. invert the meringue onto a large serving plate, spoon over the cream and top with strawberries.