Pavlovas With Crushed Strawberries And Cream - cooking recipe

Ingredients

1 tbsp cornstarch
4 None egg whites
1 cup granulated sugar
1/2 tsp vanilla extract
1 tsp white vinegar
8 oz strawberries, hulled and coarsely chopped
1 tbsp powdered sugar
1 tbsp Grand Marnier
1 1/4 cups heavy cream

Preparation

Preheat the oven to 250\u00b0F. Line a baking pan with foil, then grease the foil and dust with sifted cornstarch. Shake off the excess.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until the sugar dissolves. Beat in the vanilla extract and vinegar.
Using a large serving spoon, scoop up a spoonful of meringue mixture. Using a second similar spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) onto the baking pan. Repeat to make four pavlovas.
Bake for about 45 mins or until firm. Turn the oven off and cool the pavlovas in the oven with door ajar.
Meanwhile, combine the strawberries, powdered sugar and liqueur in a medium bowl; crush lightly with a fork. Let stand for 30 mins.
Beat the cream in a medium bowl with electric mixer until soft peaks form.
Place the pavlovas on serving plates and gently break the tops using the back of a dessert spoon. Top the pavlovas with strawberries and whipped cream. Dust with additional sifted powdered sugar and serve.