Dev Aura

Method

1. Preheat the oven to 130c / gas mark 2 & line a flat baking tray with non stick parchment paper.
2. Whisk the egg whites using an electric mixer until they form stiff peaks then whisk in the sugar 1 Tbsp at a time until the meringue looks smooth & glossy.
3. Whisk in the vinegar, corn flour & vanilla. Spread the meringue mixture onto the baking parchment in a circular shape, make a crater by ensuring that the sides of the mixture are higher than the middle.
4. Place into the bottom of the oven to bake for 1½ hours then turn off the heat & allow the pavlova to cool completely in the oven.
5. Once cooled transfer the pavlova to a serving plate.
6. To make the topping whisk together the icing sugar & the cream until soft peaks are formed. Chop half of the strawberries & fold through the cream mixture.
7. Place the cream mixture onto the top of the pavlova then slice the remaining strawberries & place these on top of the cream.
8. Serve immediately.