Pavlova with Sea Salt & Peppery Marinated Strawberries

Instructions

• Place a piece of baking parchment paper on a large rimless baking sheet. Heat oven to 130°C (110°C fan).
• In a large mixing bowl whisk the egg whites with an electric whisk until stiff peaks form. Gradually add the sugar, 1tbsp at a time, whisking back up to stiff peaks after each addition. Once all the sugar has been added, the meringue should be stiff and glossy.
• Fold the vanilla extract, white wine vinegar and cornflour into the meringue mixture, being careful not to overmix.
• Use a little meringue to stick the baking parchment to the baking sheet. Spoon the meringue onto the middle of the parchment, into a rough 20cm circle. Make a small indent in the centre of the meringue using the back of a spoon. Bake for about 1hr 15min until set and crisp. Turn off oven and leave inside to cool completely.
• Meanwhile make the decoration, in small pan heat 125ml water, the sugar and the Salt & Peppery sea salt, until the sugar has dissolved – this is the syrup mix. Pour into a bowl, allow to cool then add the strawberries. Chill until ready to serve.
• When ready to serve, in a large bowl whisk the double cream with the icing sugar until soft peaks form. Remove the meringue from the baking parchment and place on a cake stand or serving plate. Spoon over the double cream, and top with the strawberries, drizzle over the syrup and an extra sprinkling of the Salt and Peppery sea salt just before serving.