Strawberry Pavlova

This is what we served for dessert for Mother's Day.  Light and airy, melt-in-your-mouth pavlova with organic strawberries in balsamic vinegar and honey.  The perfect ending to any meal.

Pavlova was created in the 1920's by an Australian chef in honor of a visit by famed Russian ballerina Anna Pavlova.  It is a meringue-based confection topped with freshly whipped cream and fresh fruit.  The meringue is made with a small amount of vinegar which keeps the meringue soft like a marshmallow.

The combination of soft meringue fruit and cream is incredible.  It is incredibly light and incredibly delicious.  Best of all Pavlova has a very short shelf life and needs to be entirely consumed shortly after it is assembled or it will begin to disintegrate.  I have never had a problem with asking my guests to help finish the Pavlova, they are always happy to oblige!

Strawberry Pavlova
serves 8

4 egg whites
1 cup sugar
2 Tsp corn starch
1 tsp white vinegar
1/2 tsp vanilla

1 cup heavy cream
3 Tbsp powdered sugar

3 cups sliced fresh strawberries
1 Tbsp balsamic vinegar
1 Tbsp honey

Preheat oven to 175F.

In the bowl of a stand mixer whip the egg whites until frothy.  With the mixer running, slowly add the sugar.  Continue to whip until a very stiff and glossy meringue is formed.

Sift cornstarch over meringue and fold in until well mixed.  Add vinegar and vanilla and fold until combined.

Trace an 8-inch circle on a piece of parchment paper on a baking sheet.  Spread meringue into a disc on the parchment paper.

Bake for 2 hours, then turn off oven and let meringue set in oven for an additional hour.

Place meringue in an airtight container until ready to serve.

In a cold bowl combine heavy cream and powdered sugar and whip until fluffy and stiff.  Spread cream over meringue.

In a separate bowl combine berries, vinegar and honey and toss to combine.  Spoon berries over the cream.

Serve immediately.