I love a good pavlova – balance between the meringue, the whipped cream and the fruit. I am fond of this one my aunt taught me to make.
3 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
dash of salt
1 cup sugar
3/4 cup whipping cream (plus 1 tsp. vanilla, and 2 tsp. sugar)
Strawberries to cover the top, sliced
Cover cookie sheet with parchment. Trace a 8” circle on the paper and flip it over. I use a pot lid to trace around.
Let whites come to room temp. Add vanilla, cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over circle using a spoon, making a shallow bowl shape.
Bake at 275F for 1 hour. Turn the oven off and let the meringue dry in the oven for 2 hours. Peel the meringue off the paper. Whip the cream, adding 1 tsp. vanilla and 2 tsp. sugar near the end of beating. Spread the cream over the meringue and top with strawberries.