Strawberry swirl pavlovas

This recipe makes the most of the classic strawberries-and-cream combo, with the crisp outer meringue and gooey strawberry centre an added treat.

Preparation

Hull and quarter all of the strawberries. Hull and quarter all of the strawberries.

1 Heat the oven to 140°C/275°F/gas 1 (120°C for fan ovens). Line a large baking sheet with baking parchment.
2 For the strawberry purée, put the strawberries and caster sugar in a small pan and heat gently until the sugar has melted. Increase the heat and simmer for 5 minutes until tender.
3 Rub the strawberries through a sieve and set the purée aside to cool.
4 Put the egg whites in a large, clean bowl and whisk with an electric whisk until stiff.
5 Whisk in the sugar, 1 tbsp at a time, then continue whisking for 3 minutes until the mixture is stiff and glossy.
6 Gently fold half the strawberry purée through the meringue to give a rippled effect.
7 Spoon the meringue mixture onto the prepared baking sheet to make one circle per serving being made, about 11cm each in diameter.
8 Bake for 5 minutes, then turn down the oven to 120°C/250°F/gas ½ (100°C for fan ovens).
9 Bake for a further 35 minutes then turn off the oven. Do not open the oven door.
10 Leave the meringues in the oven for 3 hours until completely cold.
11 Carefully peel the meringues off the baking parchment and place on serving plates.
12 Add a spoonful of clotted cream to each and divide the strawberries over the top.
13 Spoon over the remaining purée and serve immediately.