Strawberry Pavlova with strawberry jam

• 4 egg whites
• 200 g powdered sugar
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (maïzena)
• 250 g mascarpone
• 2 tablespoons powdered sugar
• Fresh strawberries
• 4 tablespoons strawberry jam

• Preheat your oven to 120°C (gas mark 4).
• Beat the egg whites until stiff.
• Gradually add the powdered sugar while continuing to beat until the whites are glossy and form stiff peaks.
• Gently fold in the white vinegar, vanilla extract and sifted cornstarch with a spatula.
• On a baking sheet lined with parchment paper, form a meringue circle with the mixture, lightly hollowing out the center to form a nest.
• Bake the meringue for about 1 hour to 1 hour 15 minutes, until dry and crisp on the outside.
• Leave to cool completely in the switched-off oven with the door ajar.
• Meanwhile, mix the mascarpone with the powdered sugar until smooth and creamy.
• Spread the sweet mascarpone over the top of the cooled pavlova.
• Garnish generously with sliced or quartered fresh strawberries. Finish by spooning strawberry jam over the strawberries.
• Serve immediately to enjoy the crisp texture of the meringue with the sweetness of the mascarpone cream and fresh strawberries.

This strawberry pavlova with strawberry jam is a light, fresh dessert perfect for hot summer days. Make the most of it!

You can replace the strawberry jam with mango passion fruit for a tangy touch!