Strawberry, Prosecco and White Chocolate Pavlovas

Place the strawberries in a jug and pour over the Prosecco. Allow them to soak for least 3-6 hours

Line a baking tray with Bacofoil^®Non-Stick Structured Baking Paper and preheat oven to Gas Mark 1/Fan 140OC

Now time to make the meringues. When doing this it’s important you ensure your bowl and whisk are completely grease free – any traces of fat will stop your whites whipping up properly. Place the egg whites in the bowl of a stand mixer and whisk on medium speed until stiff peaks form. Whisk in the sugar a tablespoon at a time, and keep whisking on high speed until the meringue is glossy with stiff peaks

Turn off the mixer and fold in the cornflour and vinegar

Once you’re happy with the consistency, spoon eight dollops of meringue onto the baking paper, and use the back of the spoon make a dip in the center of each one.

Bake in the oven for 1 hour, then switch off the oven off and leave meringues in there to cool completely

Drain the strawberries and transfer ½ to a separate bowl. Crush this half roughly with a fork, and add in the icing sugar, mixing until it has all dissolved

Melt the white chocolate in a microwave and let it cool slightly before stirring in 100ml of the double cream. Whisk the remaining cream to soft peaks before folding through the white chocolate mixture. Chill until ready to assemble

Once ready, spoon some of the white chocolate cream into the middle of each meringue. Top with the crushed strawberries, along with the remaining strawberries cut in half, plus white chocolate shavings