Spray
2 pieces of foil with non-stick spray. Mark a 20 cm circle on each one.
Preheat the oven to 160 degrees C. Beat the egg whites in a clean glass bowl
until soft peaks form. Add the castor sugar 1 tablespoon at a time until
dissolved. Fold in the almonds and the sifted cornflower. Beat mixture until
thick and glossy. Divide into two and spread onto foil within the markings.
Bake until pale straw colored. Switch the oven off, and leave in the oven
until crisp and dry.
For
the filling: Reserve a few strawberries for decoration. Chop up the rest.
Sprinkle with castor sugar and allow to stand. When the strawberries are
syrupy, fold in 2/3 of the whipped cream. Check for sweetness, adding more
castoer sugar if necessary. Place one pavlova on a plate. Fill with chopped
strawberries and cover with second one. Spread remaining cream on top
(sweeten slightly). Drizzle some of the brown and white chocolate over the
top. Dip the whole strawberries in the brown and white chocolate. Allow to
set and use to decorate the pavlova. Some granadilla pulp could also be used
as garnish, as can other fresh fruit of your choice. Serve within an hour.
