This recipe can be made with any number of fruits; mango, kiwi fruit, all your traditional pavlova toppings.

Ingredients...

6 egg whites
1 pinch cream of tartar
350g castor sugar
1tbs cornflour
1tsp malt vinegar
1 tsp vanilla essence
1 punnet strawberries
1 tbs glacé ginger, finely diced
½ tsp fresh ginger, finely grated
1 tbs castor sugar extra
½ cup cream, whipped
Persian fairy floss or sifted icing sugar, to garnish

Method... 

Line two baking trays with aluminium foil. Coat foil with butter and sprinkle with cornflour, set aside. Preheat oven to 125ºC. Beat egg whites with cream of tartar until stiff, taking care not to over beat. Slowly add castor sugar, small quantities at a time, beating as you go. When the mixture is extremely stiff and all the sugar has been added, add the vinegar and the vanilla essence and combine. Fold the sifted cornflour lightly into the mix.

Divide the mixture into eight mounds, four on each baking tray. Stack the mound high by dragging up the sides with the back of a spoon and scoop a hollow out of the centre. Place the trays into the oven and bake for approximately 2-2 ½  hours at 125 ºC. The meringues should be hard when tapped. Allow to cool slowly in the switched off oven with the door slightly ajar.

Slice four of the strawberries into ½ cm slices. Place on a small dish and sprinkle with half of the extra castor sugar and glace ginger. Set aside. Process the remaining strawberries in a blender with the last of the extra castor sugar and grated ginger until pureed. Set aside also.

To serve, place each meringue on a dish. Fill the hollow of each meringue with a spoonful of whipped cream. Perch two or three of the sliced strawberries into the cream and scatter the remaining slices around the meringue. Sprinkle with any leftover glacé ginger.  Drizzle the strawberry puree on top of the meringue and around the dish. Garnish with a tuft of Persian fairy floss or sifted icing sugar.

Serves 8