Pavlova

Method

• To prepare the meringue: preheat oven to 275F. Line a baking sheet with parchment paper, and trace a 6-inch circle on the paper using a cake pan or a bowl 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 a large, clean bowl, combine egg whites, salt and cream of tartar. Begin beating at low speed, slowly increasing to medium-high, until floppy, satiny peaks begin to form, about 3 minutes. Then turn down your mixer to medium-low speed and drizzle in the water. Gradually beat in sugar a tablespoon at a time. This may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes. Sprinkle in cornstarch, vanilla and vinegar, and fold in gently.
• Mound the egg foam onto parchment within circle. Using a metal spatula, shape the mound into a disk, flattening the top, then swipe grooves in the foam, creating curls at the top. Place in oven and bake for 1 hour and 15 minutes, until the pavlova turns a very pale tan color. Turn off heat (don’t open the door), and allow meringue to cool completely in oven, at least 3 hours.
• To prepare the 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. In a large mixing bowl, combine cream, confectioners’ sugar and vanilla extract, and whip until cream is thick enough to hold peaks, then spoon it over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.