Strawberry pavlova

Ingredients

Serves: 10

• 4 eggs, separated (reserve yolks for another use – see tip)
• ¼ tsp (1 mL) cream of tartar
• ¾ cup (175 mL) sugar
• 1 tsp (5 mL) white vinegar
• 1 ½ cups (375 mL) whipping cream
• 1 tsp (5 mL) vanilla extract
• 4 cups (1 L) quartered strawberries

Instructions

1. Preheat oven to 250° F (120° C).
2. Line baking sheet with parchment paper. Draw a 9-inch (23 cm) circle on paper.  Turn over; circle should be visible from other side.
3. Beat egg whites and cream of tartar in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in sugar, 2 Tbsp (30 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Beat in vinegar until combined. Spoon onto prepared baking sheet, shaping it into a circle and making sides higher than centre.
4. Bake in preheated oven until dry and crisp on the outside and firm to the touch, about 1-1/4 hours. Turn oven off; let meringue cool inside with oven door slightly ajar. [Note: If meringue appears to be browning, reduce oven temperature to 200°F (100°C) and cover with an additional sheet of parchment paper and continue cooking.]
5. Shortly before serving, whip cream until stiff; fold in vanilla. Peel parchment off meringue and place on serving tray. Spread whipped cream mixture over cooled meringue. Sprinkle strawberries over top. Cut into wedges to serve.

Tips:

• Cooking know-how: Separate eggs while cold, but for best volume, let whites stand for 30 minutes before beating.
• Substitution: Any fruit can be used in place of strawberries. Try rhubarb compote in the spring, mixed berries in the summer, kiwi fruit and pomegranate seeds for the holidays and orange and grapefruit segments in the winter.
• Recipe note: Once topped, pavlova will not keep and should be enjoyed within a few hours of preparing. 
• Special extra: Love lemon? Make a curd to add to this delicious dessert! Whisk the 4 reserved egg yolks, 1/3 cup (80 mL) sugar and 1/3 cup (80 mL) lemon juice in saucepan. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. Cover surface directly with plastic wrap; chill in refrigerator. When serving this dessert, fold cooled lemon mixture into the whipping cream before topping the pavlova. 

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