Strawberry Ice Cream

Method

1. Heat the oven to 125°C. Draw 2 x 20cm circles on two pieces of baking paper.
2. Beat the egg whites (room temperature) until soft peaks form. Add a pinch of salt, then the sugar, a little at a time and continue beating until thick and glossy. This should take 8 minutes.
3. Sieve over the cornflour, add the vinegar and mix. Drizzle in the Barker’s Professional Chocolate Topping and carefully fold through.
4. Put a little mixture on the centre of two baking trays and place the baking paper, drawn side down on them to stop the paper sliding around. Spoon the mixture onto the paper inside the circles. Using a spatula or knife, spread the meringue into the circle and sweep up the sides, then smooth the top flat.
5. Bake for 1¼ hours. Turn the oven off and leave to cool for 1 hour without opening the door.
6. To finish, put one pavlova on a serving plate. Top with half the whipped cream and a drizzle of Barker’s Professional Chocolate Topping, then top with the second pav. Finish with more whipped cream, strawberries and more sauce, then add your choice of toppings (pistachio and/or almonds).