INGREDIENTS

MAKES ONE 9" PAVLOVA

4 large egg whites 1 cup granulated sugar 1 tbsp cornstarch 2 tsp white vinegar 1 quart strawberries, hulled and sliced 2 tbsp icing sugar 1 cup 35% cream 2 oz crème fraîche 1 tsp vanilla bean paste (or extract)

DIRECTIONS

Preheat the oven to 300°F. Place the egg whites in the bowl of an electric stand mixer and whisk on medium speed until soft peaks form, about 1½ minutes. Gradually add the sugar, a few tablespoons at a time, beating well until the mixture is glossy and stiff peaks form, about 3 minutes. Add the cornstarch and vinegar; whisk to blend.

Place a piece of parchment paper on a large baking sheet; scoop the meringue mixture onto the parchment and shape it into a 9" round nest with slightly higher sides and a sloping divot in the centre. Reduce the oven heat to 250°F and place the baking sheet with the meringue on the middle rack; bake for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely in the oven with the door closed (this will take about 2 hours).

Meanwhile, in a large bowl, stir together the strawberries and icing sugar; let the mixture sit until the liquid reaches a syrupy consistency.

In a separate bowl, whisk the cream to soft peaks. Stir in the crème fraîche and vanilla; whisk to combine. Dollop the cream into the centre of the cooled meringue and top with the strawberries and syrup. Dust lightly with icing sugar, if desired. Serve immediately.