STRAWBERRY PAVLOVA

(Adapted from a recipe by Nigella Lawson)

Yield: 6 servings

Meringue:

4 egg whites Pinch of salt 1 cup superfine (caster) sugar 2 teaspoons cornstarch 1 teaspoon white wine vinegar

A few drops vanilla extract

For the topping:

1 pound strawberries, hulled and halved, or quartered, if large

1 teaspoon highquality vanilla extract

2 tablespoons balsamic glaze (can be substituted with 2 tablespoons balsamic vinegar and 2 teaspoons sugar)

2 cups high-quality heavy (whipping) cream

PROCEDURE To prepare meringue:

Heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8or 9-inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won’t transfer to the meringue).

In an electric mixer bowl, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny. Sprinkle in cornstarch, vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides.

Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven for several hours or overnight until ready to use.

To prepare topping:

In a mixing bowl, combine strawberries, vanilla and balsamic glaze. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.

To serve, carefully peel off parchment. Invert meringue and place on a platter or cake stand. Gently crack the top with the back of a soupspoon to make a shallow nest for the whipped cream and berries.

Whip cream until it is thick enough to hold stiff peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.