• 2 teaspoons corn flour
  • 2 teaspoons white wine vinegar
  • 1 teaspoon vanilla extract
  • 4 medium egg whites
  • 200g caster sugar
  • 100g California walnut halves
  • 300ml double cream
  • 300g strawberries, quartered


  1. Preheat the oven to 140°C. Draw a 23cm circle onto a sheet of baking paper and place on a large baking tray.
  2. Blend the corn flour with the vinegar and vanilla. Whisk the egg whites to stiff peaks and gradually whisk in the sugar a tablespoon at a time. Whisk in the corn flour mixture and continue to whisk for 2-3 minutes until stiff and glossy.
  3. Chop 75g of the walnuts and stir all but 1 tablespoon of this into the meringue, and spoon onto the paper up to the line with a slight hollow in the centre.
  4. Sprinkle with the remaining 1 tablespoon chopped walnuts and bake for 1 hour. Turn the oven off and leave the pavlova inside until cooled.
  5. Whisk the cream to soft peaks and spoon over the pavlova leaving a 3cm border round the edges, top with the strawberries and remaining walnuts.