Joe's 30 minute meals: mini strawb pavlovas recipe

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Joe Wicks6 September 2018

MAKES 6

Ingredients
*4 eggs, whites only
*200g caster sugar
*1⁄2 tsp white wine vinegar
*1 tsp cornflour
*400g strawberries, stalk removed and berry cut into thin slices (pound-coin thickness)
*juice of 1⁄2 lemon
*3 tsp icing sugar
*400ml double cream
*3 digestive biscuits

Method

1. Preheat the oven to 180 ̊C (fan 160 ̊C/gas mark 4).

2. Place the egg whites in a large clean bowl and whisk well until light and fluffy and able to hold their own weight. Add 1 tablespoon of sugar and whisk for about 30 seconds before adding another. Continue this process, ensuring you don’t add more than 1 tablespoon of sugar at a time, and giving the mix a good whisk until all the sugar is used up and the egg whites are very stiff and glossy.

3. Add the white wine vinegar and the cornflour and whisk again. Continue to whisk for a good 2–3 minutes to be sure that all the ingredients are absolutely mixed together.

4. When you are happy with the mix, dollop six large mounds of meringue onto a flat baking tray lined with non-stick baking parchment. Using the back of a spoon, push the centre of each mound down a little to create a nest shape.

5. Slide the nests into the oven and immediately reduce the heat to 100 ̊C (fan 80 ̊C/gas mark 1⁄4). Leave the nests to cook like this for 30 minutes, then turn the oven off and leave to cool.

6. Meanwhile, mix the strawberries and lemon juice in a bowl, then sieve over the icing sugar. Leave to sit until you’re ready to eat.

7. Just before serving, whisk up the double cream until it’s just thick enough to hold its own weight.

8. Carefully sit the mini pavlovas on a serving plate, dollop on some double cream and top with the strawberries. Crumble over the digestive biscuits and serve immediately.

More from Joe's 30 minute meals:

Joe’s 30 Minute Meals by Joe Wicks is out now (Bluebird)

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