This Pavlova makes the perfect Easter dessert, but swap the mini eggs for blueberries and it's ideal for any summer occasion
Ingredients:4 large free-range egg whites
200g caster sugar, plus 1 tsp for marinating
500ml double cream
1 tbsp icing sugar plus extra for dusting
400g Viva strawberries
2 tsp rose water
1 pack chocolate mini eggs
1 tbsp grated chocolate
- Preheat oven to 130C/250F/Gas 1/2. Using an electric whisk, whip the egg whites until they turn frothy. Gradually add a spoonful of sugar, whisking in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy. Spoon the meringue onto a lined baking sheet and spread into a circle. Build up the sides so there will be a well in the centre for the cream.
- Place on the middle shelf for one hour. Slice the strawberries in half and mix with the rose water and one teaspoon of caster sugar.
- Once cooked, the meringue should be crisp but still soft in the middle. Leave to cool on the tray, before carefully sliding onto the serving plate. Spread the cream in the middle and top with the marinated strawberries, and a final dusting of icing sugar. Then sprinkle with the chocolate mini eggs and grated chocolate.