Method

Serves 10

1. Preheat oven to 150°c.  Mark a circle approximately 23cm wide onto a sheet of baking paper.  Place baking paper with pencil marking face down onto a baking tray.

2. Using the large Mixmaster bowl beat the eggwhites on Very High speed (11) until stiff peaks form. 

 
3. Gradually add the sugar, 1-2 tablespoons at a time, making sure that the sugar has dissolved between each addition.  This will take about 10 minutes.  Scrape the sides down if necessary. 

4. Spoon mixture into the circle and spread meringue with a flat edge knife to shape.  Place pavlova into the oven and reduce heat immediately to 120ºC.  Bake in oven for 45 minutes.  Turn oven off and allow pavlova to cool with the door slightly ajar.

5. Using the small Mixmaster bowl, beat cream on Medium speed (5), until thickened; fold through three quarters of the crushed violet crumbles.

6. Once cool, place pavlova onto a serving plate.  Top with cream and sprinkle remaining violet crumble and sliced strawberries