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Strawberry Balsamic Pavlova

Ingredients

  • 1 1/2 tablespoons cornstarch
  • 1 3/4 cups plus 1 Tbsp. superfine sugar divided
  • 8 large egg whites at room temperature
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 3 cups fresh strawberries quartered
  • 1/4 cup torn fresh basil
  • 3 tablespoons white or red balsamic vinegar
  • 1 3/4 cups heavy cream

Instructions

  • Preheat your oven to 250°F and line a rimmed baking sheet with parchment paper.
  • Whisk cornstarch and 1 3/4 cups sugar in a small bowl.
  • Beat egg whites, lemon juice and salt in an electric mixer on medium (about 1-2 minutes, until frothy). Increase speed to medium-high and slowly add the cornstarch/sugar mixture. Beat for about 10 minutes until stiff peaks are formed.
  • Form the meringue into a 13x10-inch rectangle on the parchment paper. Bake at  250°F until firm (approximately 2 hours and 30 minutes). Next, turn off the oven and let stand in oven until it's  completely cool (another 3 hours).
  • Combine strawberries, basil and vinegar and let sit for 30 minutes.
  • When you're ready to serve it, beat the heavy cream with 1 Tbsp sugar in the mixer on medium-high speed until soft peaks form. Spread evenly over the meringue. Top with strawberry balsamic mixture and serve immediately.

Notes

adapted from Cooking Light