Pavlova with Malted Cream and Fresh Strawberries

INGREDIENTS

• 200g Castor Sugar
• ¼ teaspoon Cream of tartar
• 4 Egg whites
• 1.5 teaspoons Corn Flour (Maizena)
• 1 cup Whipping Cream
• 4 tablespoons Horlicks
• 8 Fresh Strawberries 
• Vanilla Extract

METHOD

1. Separate eggs. Combine egg whites and cream of tartar into mixing bowl, and whisk till bubbly and white (not glossy)
2. Then add in combined Castor sugar and corn flour, 1 tablespoon at a time while continuously whisking the mixture.
3. Continue whisking mixture till white glossy and firm enough with hard peaks, add vanilla extract.
4. Pre-heat oven to 130 degrees.
5. On a baking tray and baking paper (held down with little dabs on mixture in corners), add mixture in cup full amounts to create 4-6 pavlova tarts. 
6. Add baking tray to oven for 1 hour at 130 degrees. Once hour is complete turn off oven and open oven door slightly, and allow pavlova to cool down in oven for next 20-30 minutes
7. In a separate mixing bowl combine cream and Horlicks to create malted cream and mix till cream has soft peaks.
8. Add malted cream on top of cooled down pavlova’s along with fresh berries and serve.