Pavlova

For the Meringue:

4 egg whites

Pinch of salt

1 1/4 cups superfine sugar

2 teaspoons cornstarch

1 teaspoon white-wine vinegar

A few drops of vanilla extract

For the Topping:

1 pound strawberries, hulled and halved or quartered

1/2 teaspoon high-quality vanilla extract

1 teaspoon high-quality balsamic vinegar

2 teaspoons superfine sugar

2 cups heavy cream

Preparation:

To prepare meringue, heat oven to 350°.

Line a baking sheet with parchment paper, and draw a circle on the

paper using an 8 or 9 inch cake pan as a guide.

Flip the parchment paper over so the pencil marking is face down (this ensures

that the pencil won't transfer to the meringue).

In bowl of an electric mixer, 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, white-wine vinegar and vanilla, and fold 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°. 

Bake 1 hour and 15 minutes.

Turn off heat, and allow meringue to cool completely in oven.

To prepare topping, in a mixing bowl, combine strawberries, vanilla, 

balsamic vinegar, and sugar. 

Cover with plastic wrap. 

Let sit at room temperature at least 15 minutes and up to 2 hours.

To serve, carefully peel off parchment and place meringue on a platter or cake stand. 

Gently crack the top with the back of a soup spoon to make a shallow nest

for the whipped cream and berries.

Whip cream until it is thick enough to hold peaks, and spoon it evenly 

over meringue. 

Cover cream with strawberries, allowing a small amount of their liquid 

to dribble onto cream.

Serve immediately and enjoy!