These mini pavlova pies have to be one of the best ways to show of ripe, red, summer strawberries. The pavlova mix leaves a wonderfully crisp meringue with a chewy marshmallow interior. Make this a day before you plan to serve them and they will happily sit in an airtight container for up to a week.
250g of icing sugar
4 egg whites
2 teaspoons of cornflour
1 teaspoon of white wine vinegar
300g of strawberries
300ml of cream, whipped
3 tablespoons of strawberry jam
Preheat the oven to 150°C/Gas Mark 2. Line two baking trays with parchment. Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form.
Using a spatula, gently fold in the cornflour and the white wine vinegar. Using a tablespoon, place 3in/8cm spoonfuls of the meringue mix on to the baking tray and flatten each one gently in the centre with the back of a spoon. Bake for 45 minutes.
Heat the strawberry jam in a saucepan until it has a loose pouring consistency. Layer the meringues with cream and strawberries and serve with a drizzle of jam.