Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
4 large egg whites
200g (7oz) caster sugar, plus1 tsp for marinating
500ml (18floz) double cream
1 tbsp icing sugar plus extra for dusting
400g (14oz) strawberries
2 tsp rose water
1 pack chocolate mini eggs
1 tbsp grated chocolate
1 Preheat oven to 130℃/R1. Using an electric whisk, whip the egg whites until they turn white and frothy. Gradually add a spoonful of sugar, whisking well in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy.
2 Spoon the meringue onto a lined baking sheet and using a palette knife, spread into a circle. Build up the sides of the pavlova so when cooked, there will be a well in the centre for the cream.
3 Place on the middle shelf of the oven for 1 hour. Slice the strawberries in half and mix with the rose water and 1tsp caster sugar and set aside.
4 Once cooked, the meringue should be crisp and slightly golden, but it will still be soft in the middle. Leave to cool on the tray, before carefully sliding onto the serving plate.
5 Spread the cream in the middle of the pavlova and top with the marinated strawberries, and a final dusting of icing sugar. Then sprinkle with the chocolate mini eggs and grated chocolate.
Recipe and image courtesy of www.vivastrawberry.co.uk