** Strawberry Pistachio Mini-Pavlova **

Strawberry Mini-Pavlova Recipe

4 egg whites
280g sugar
a dash of vanilla sugar
1 tbsp white vinegar
1 tbsp cornstarch
2 cups whipping cream
1 bowl of freshly picked strawberries, hulled and sliced
a bit sugar
a bit rose syrup
and a dash of pistachios

Preheat the oven to 180°Celsius. Line a baking sheet with parchment paper.

Beat the egg whites in a grease-free super clean dish for maximum results and beat tíll it starts to get foamy and thick. Slowly add the sugar until the egg whites become really stiff. Add vinegar and cornstarch and quickly fold under. Give the egg white mixture onto the baking sheet - you make 4 heaps in a circle shape to get 4 Mini-Pavlovas or make one big Pavlovas - whatever you prefer. Turn down the heat to 100° Celsius and put the pavlova in the oven and bake for 1 hour.

DO NOT remove from the stove or it will shrink. Let cool of with open oven door. It is important that the pavlova is crispy on the outside and a bit chewy on the inside.
Before serving slice the cleaned and hulled strawberries, add the sugar and rose syrup mix. and refrigerate. Whip the whipping cream till stiff enough and add a bit of vanilla. Place the cooled of crisp pavlova on a plate, decorate with whipped cream and now layer the strawberries and then finish off with a few pistachio and if you like spun sugar....
This also tastes wonderful with a bit of mango or passionfruit sirup or sorbet.