Pavlova with Fresh Strawberries & Whipped Cream
Total Time: 30
Yield: 8 servings
For the meringue:
- 4 large egg whites
- 1/8 teaspoon table salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white balsamic or cider vinegar
- 2 teaspoons cornstarch
Instructions:Preheat oven to 300°. Line a sheet pan with parchment paper, trace a 9-inch circle in the center (we used a cake pan as our guide), and turn the paper over.
In the clean bowl of a standing mixer with a whisk attachment, beat egg whites until frothy. Add salt and continue beating. As soft peaks form, slowly add sugar in a thin stream, beating as you go. Once sugar is incorporated, beat on high speed until firm, shiny peaks begin to form, about 2 more minutes. Stop beating, then gently fold in vanilla, vinegar, and cornstarch with a spatula.
Spoon the meringue into the center of the traced circle and use the back of the spoon to spread it out to the edges, creating a shallow well in the middle. Put into the oven, reduce heat to 250°, and bake 1-1/2 hours. Turn off the oven, leaving meringue inside until it turns crisp and pale but is still a bit soft inside, about 1 hour. Remove from oven and let cool completely.
For the topping:
- 1 pint (about 12 ounces) fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions:While meringue bakes, prepare the fruit: Hull and slice or quarter berries (depending on size). Mix gently with sugar and lemon juice in a medium bowl. Set aside.
For the whipped cream:
- 1-1/2 cups heavy cream
- 1 tablespoon granulated sugar
- 1-1/2 teaspoons vanilla extract