Simply A (RD) Fact: Strawberries are high in Vitamin C, just like oranges!
Ingredients
For the meringue:
4 egg whites
¼ teaspoon salt
1 cup superfine sugar
½ tablespoon cornstarch
1 teaspoon white vinegar
½ teaspoon vanilla extract
For the whipped cream:
1½ cup heavy whipping cream
1½ tablespoon sugar
For the Fruit:
2 cups sliced strawberries
½ pint fresh blueberries
Instructions
For the meringue:
Preheat your oven to 250 degrees. Outline two circles (6-7” in diameter) on a piece of parchment paper using a pencil. FLIP the parchment over and place on a rimmed baking sheet. Set aside.
In a small bowl, combine superfine sugar and cornstarch. Whisk to combine thoroughly. If you don’t have superfine sugar, no worries. Toss 1 cup + 2 teaspoons granulated sugar into the bowl of a food processor fitted with a steel blade. Process for 30 seconds and then you have superfine sugar!
In a small ramekin, combine vinegar and vanilla. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine 4 egg whites and a pinch of salt. Start to beat the egg whites on a low speed, gradually working towards medium speed. When you look into the bowl of the mixer and see small, even bubbles forming (it looks like the egg whites are only foam), start sprinkling in the sugar/cornstarch mixer one tablespoon at a time. When the sugar is all added, turn the mixer up to medium-high and then add the vinegar/vanilla mixture. Continue to beat on medium-high until the meringue is shiny and stiff peaks form.
Either spoon or pipe the meringue evenly into each circle, leaving a small divot in the middle to hold the fruit and cream. I did both methods and I found that it was easier for me to pipe the meringue (put meringue into a zip-top baggie, cut off a corner and pipe away!) into the circles but if you want a more “free-form” looking pavlova, use a spoon!
Bake the meringue circles at 250 degrees for 1 hour and 15 minutes, then turn off the oven, crack the oven open, and let the circles cool in the oven.
When the meringues are cool, remove from the oven and set aside. They can be made ahead and stored in an air-tight container until you’re ready to assemble!
For the whipped cream:
In the bowl of a stand mixer fitted with a whisk attachment, combine heavy whipping cream and sugar. Beat cream on medium-high speed until just becoming stiff.
To assemble:
Layer one meringue circle on a cake stand.
Add half the whipped cream onto the middle of the circle and spread it out evenly to the edge. Layer on sliced strawberries, making sure they overhang a bit.
Add the second meringue circle. Dollop the second half of the whipped cream onto the circle. Layer on fresh blueberries.
Serve it up to family and friends immediately! Enjoy!
Notes
Recipe lightly adapted from Smitten Kitchen - http://smittenkitchen.com/blog/2007/04/a-ballet-of-sorts/