Strawberry cream pavlova

Ingredients: 
2 egg whites
100g (1/2 cup) caster sugar
200g strawberries, hulled, sliced
2 tbs strawberry liqueur
1 tbs icing sugar mixture
125ml (1/2 cup) thickened cream
1/2 tsp vanilla bean paste
Icing sugar, to dust

Method:

1. Preheat oven to 130°C. Draw six 10cm-long, 9cm-wide heart shapes on a sheet of baking paper. Turn over and place on a large baking tray. 
2. Use an electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, beating well after each addition until the sugar dissolves and the mixture is thick and glossy. 
3. Transfer the meringue mixture to a piping bag fitted with a 1cm plain nozzle. Pipe an outline around inside of heart shapes, then pipe a little into centre of each heart and use a palette knife to spread to the edges. Bake for 40 minutes or until crisp and dry. Set aside to cool completely. 
4. Meanwhile, combine the strawberries, strawberry liqueur and icing sugar in a bowl. Set aside for 30 minutes to macerate. 
5. Use an electric beater to beat the cream and vanilla in a bowl until firm peaks form. Place 1 meringue heart on each plate. Top with the cream and strawberry mixture. Top each with another meringue heart. Dust with icing sugar. 

TIP: Make the meringue hearts up to 3 days ahead. Store in an airtight container.

Serves 2 (with 2 hearts left over)
Prep 30 mins (+ cooling time) Cooking 40 mins