Strawberry Pavlova with white chocolate mascarpone and strawberry compote

Makes 6

French meringue
200g egg whites
200g caster sugar
200g icing sugar

Gently separate the egg whites into a mixing bowl and whisk until a soft peak is formed. (This is best achieved with an electric mixer.)
Slowly add the caster sugar in stages until the mixture forms thick peaks.
Gently add icing sugar and continue to whisk until stiff and glossy.
Using a piping bag, carefully pipe the meringue into 6 round Pavlovas on greaseproof paper.
Cook for 1 hour and 30 minutes at 100 degrees with no fan, or for fan ovens, leave the door ajar.
Remove from oven and allow to cool.

Strawberry compote
250g English strawberries
40g water
50g caster sugar
½ vanilla pod

Wash the strawberries and remove any green stalks.
Cut the strawberries into quarters and add to the water & vanilla. Gently bring to a simmer and cook for 2 minutes or until slightly soft.
Add caster sugar and cook for a further 4 minutes or until a compote consistency is achieved.
Allow to cool in the pan, ready to fill the Pavlovas.

White chocolate mascarpone
250g mascarpone
250g double cream
1 vanilla pod
150g white chocolate

Place cream, mascarpone & vanilla pod in a bowl and whisk together until slightly thickened.
Melt white chocolate, over a pan of simmering water, allow to cool slightly then slowly add to the thickened cream and whisk until a thick consistency is achieved.

Assembly

Make a small hole in the bottom of each Pavlova. Using a piping bag, fill with the mascarpone cream, followed with some strawberry compote. Place the filled Pavlova onto a plate and garnish with fresh strawberries and mint.