John Torode's pavlova masterclass
It's time for Craig to swap his presenting hat for a chef's apron! He’s one of the stars battling it out on this year's Celebrity MasterChef, so today we've got none other than judge John Torode here to give Craig a little extra help in the kitchen, with his pavlova masterclass.
Mini strawberry pavlovas
Ingredients
4 large egg whites220g sugar2 tsp cornflour 2ml vanilla essence2ml lemon essence 2ml champagne (or white wine) vinegar10ml hot water400g fresh strawberries50g caster sugar 200g thick Greek yoghurt 200m crème fraîche
Method
1. Preheat the oven for 135C/115C Fan/Gas 1. Line a large baking tray with baking paper.
2. Using an electric mixer, whisk the egg whites until stiff in a very clean bowl. Fold in the sugar and cornflour and continue to whisk for 2 minutes.
3. Dissolve the vanilla essence, lemon essence and champagne vinegar in the hot water then add the water mixture to the eggs and beat until stiff peaks form.
4. Using a very large kitchen spoon make large quenelles from the meringue mixture and place on the lined tray. Cook the meringue for 1 hour, then turn the oven off and leave the meringue in the oven overnight.
5. Cut up the strawberries and mix with the sugar and leave somewhere in the sun for 10 minutes.
6. Gently fold together the yoghurt and the crème fraiche.
7. Take the pavlovas and make a little indentation in the top, spoon in a good blob of the crème mix and then pile on lots of strawberries.