Bill Granger's pavlova with brown sugar and strawberries
6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
225g (1 cup) caster sugar
80g (⅓ cup) soft brown sugar
1 tablespoon cornflour
2 tablespoons arrowroot
2 teaspoons white vinegar
300ml (1 1/4 cups) cream
150g Greek yoghurt
500g strawberries, hulled and halved
1–2 tablespoons honey
Preheat the oven to 200Â°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.
Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Stir in the cornflour, arrowroot and vinegar.
Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130Â°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.
To serve, lightly whip the cream and yoghurt together and spread over the pavlova. Toss the strawberries in the honey and arrange over the top. Serve immediately.