6 egg whites, at room temperature
1½ cups caster sugar
2 tsps cornflour
1 tsp white vinegar
1 tsp vanilla essence
600ml tub thickened cream, whipped
¹⁄³ cup flaked almonds, toasted
WARM STRAWBERRY SAUCE
2 x 250g punnets fresh strawberries, hulled
¾ cup caster sugar
2 tblsps lemon juice
Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Place trace-side down, on a greased, large oven tray.
Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, add sugar, 1 tblsps at a time, beating between each addition, until dissolved. Continue to beat for 3 minutes, or until smooth and glossy. Beat in cornflour, vinegar and vanilla.
Spoon into rectangle on prepared tray. Gently spread to edges.
Cook in a very slow oven (120C) for about 1 hour, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Remove. Cool completely on tray.
Meanwhile, make sauce. Place all ingredients in a large frying pan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil for about 7 to 10 minutes, or until slightly thickened. Remove. Transfer to a heatproof jug.
Just before serving, transfer pavlova to a large plate. Top with cream. Sprinkle with almonds. Serve with warm sauce.