Pavlova – Strawberry Cream Meringue Cake

Ingredients for 12 servings:

• Meringue(s) – Base
• 3 egg whites
• 1 pinch of salt
• 150 g sugar
• 1 tsp cornstarch
• 1 tsp lemon juice
• 1 tbsp margarine
• 30 g oat flakes, wholemeal
• 500 g strawberries
• 400 g whipped cream
• 2 packs of cream stiffener
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the egg whites and salt until very stiff peaks form, then gradually add the sugar and continue beating until the mixture has a matte sheen. Loosely fold in the cornstarch and lemon juice. Line a baking tray with baking paper and draw a 26cm diameter circle on it. Fill a piping bag with the meringue mixture and pipe about 2/3 of the mixture into a spiral around the circle. Dot the remaining meringue mixture around the edge. Place in a cold oven (electric oven: 100°C, gas mark 1, fan oven: 75°C) and leave to dry for about 3 hours. Heat the margarine and toast the oats until crispy and brown, turning occasionally. Allow to cool. Wash, hull, and halve the strawberries. Whip the cream and cream stabilizer until stiff peaks form, then mix with half of the fruit and season with sugar. Spoon the fruit cream onto the meringue base and spread the remaining fruit and toasted oats on top. Let it steep for 1 hour