5 cups of milk (1.2 liters)
1 1/2 cup of cornstarch (270g)
1/3 cup of corn flour (35g)
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
2 egg yolks
4 large strawberries, hulled and sliced into thin pieces (1 kg)
1/4 cup of lemon juice (60ml)
1/4 cup of water (60ml)
2 boxes of English biscuits or champagne (180g each)
5 cups of milk (1.2 liters)
1 1/2 cup of cornstarch (270g)
1/3 cup of corn flour (35g)
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
2 egg yolks
4 large strawberries, hulled and sliced into thin pieces (1 kg)
1/4 cup of lemon juice (60ml)
1/4 cup of water (60ml)
2 boxes of English biscuits or champagne (180g each)
In a medium saucepan, bring 3 cups of milk, 1/2 cup of cornstarch, the corn flour, vanilla extract, cinnamon, and egg yolks to a boil over low heat, stirring constantly, until thickened into a creamy consistency
Remove from heat and let cool, covered with plastic wrap to prevent skin formation
Place the strawberries, remaining cornstarch, lemon juice, and water in a medium saucepan, cover, and cook over low heat for about 15 minutes or until the strawberries are tender. Reserve
Line a 11.5 x 28.5 cm English cake pan with plastic wrap
Soak the biscuits in the remaining milk
Line the bottom of the cake pan with a layer of soaked biscuits, top with a little cream and strawberries
Alternate layers, finishing with the biscuits (if desired, reserve some cooked strawberries to decorate)
Refrigerate the pavlova covered with plastic wrap for about 4 hours or until firm
Unmold, remove the plastic wrap, and cut into slices
327 calories per slice
