Strawberry & Cream Pavlova Nests

• 4egg whites, at room temperature
• 1 tspcornflour
• 1 tspwhite wine vinegar
• 300 mllactose-free double cream
• 220 gcaster sugar
• 1 tbspicing sugar
• 1 tspvanilla extract
• 400 gfresh strawberries, hulled and halved
• 100 gfresh raspberries
• Finely grated zest of 1 lemon (about 5 g)

Method

1. 1Heat the oven to 130°C/fan 110°C. Line a baking sheet with parchment and draw six 10cm circles on the underside as a guide.
2. 2Whisk the egg whites in a spotlessly clean bowl to stiff peaks, around 3-4 minutes. Add the caster sugar one tablespoon at a time, whisking constantly, until the meringue is thick, glossy and holds a firm peak; rub a little between your fingers and it should feel smooth, not gritty.
3. 3Sift in the cornflour, add the vinegar and fold through gently with a spatula.
4. 4Spoon the meringue onto the circles and use the back of a spoon to swirl a shallow well into the centre of each nest, building the sides up slightly.
5. 5Bake for 1 hour 15 minutes until the shells are crisp and dry to the touch, with a faint cream colour. Turn the oven off, prop the door ajar with a wooden spoon, and leave the meringues inside to cool completely; at least 1 hour. This stops them cracking.
6. 6Just before serving, whip the lactose-free double cream with the vanilla and icing sugar to soft, billowy peaks. Don't overdo it; you want it to fall in clouds, not stand stiff.
7. 7Pile the cream generously into each nest. Tumble the strawberries and raspberries on top, letting them spill over the edges, and finish with a fine shower of lemon zest.

Per serving

kcal

434

protein

3.9g

fibre

2.5g

carbs

48.4g

fat

24.1g