Always keep strawberries at room temperature, as chilling them dulls their flavour.
4 egg whites
330 g (1 1/2 cups) caster sugar,
1 tsp vanilla
2 tbsp cornflour
1 tsp white vinegar
2 tbsp rosewater
1 tbsp rosewater, additional
Touch of pink food colouring.
1 tbsp icing sugar
250ml (1 cup) thickened cream, whipped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Line a tray with baking paper.
Beat egg whites until stiff peaks form. Add caster sugar, one third at a time, allowing each third to be well incorporated so you end up with a thick, glossy meringue. Fold through the vanilla, cornflour, white vinegar, rosewater and a touch of pink food colouring.
Divide mixture into pavlova shapes mounds onto lined baking tray, aim for 6-8cm diameter circles, you should get 6-8, approx 3cm tall. Reduce oven temperature to 120°C and bake for 30 minutes. Turn oven off and leave to cool.
Cut strawberries into halves, or quarters if preferred. Mix with icing sugar and additional rosewater. Place pavlova onto serving plates, top each a generous dollop of cream and top with strawberries.