Pavlova:

Prepare parchment paper as instructed in the post. Turn parchment over and place on baking sheet. Preheat oven to 350 degrees F. before starting recipe. (See note.)

Beat eggs until foamy. Mix together the cream of tartar, sugar and a pinch of salt. With mixer running, gradually and slowly add sugar mixture. Stop and scrape bowl. Turn mixer on to high and beat until very stiff peaks form. A beater, when pulled out, should leave a trail that doesn’t bend over. Sprinkle cornstarch over the mixture and fold in.

Working quickly, place the whipped egg whites in dollops on the parchment, staying inside the circle. Use roughly smooth out the top (doesn’t need to be perfect), then use the spatula to roughly even the edges, then to make a few quick strokes, working around the outside edges, from the bottom to the top. Roughly smooth any big “gobs” of meringue *that might have collected at the top edge) across the top of the Pavlova.

Open oven and quickly put in Pavlova and close the door. Immediately turn heat down to 200 degrees. Bake from an hour to an hour and ten minutes until meringue is set. It should not be browned and cracks are to be expected. Turn oven off and leave for 3 hours. Remove Pavlova and let sit until completely cool.

Using a large spoon, work across the top of the Pavlova, pressing down lightly so there is a well in the center. Leave edges as is.

Strawberries in White Balsamic:

Gently mix together all ingredients. Let sit, covered, at room temperature for up to two hours, but at least 15 minutes.

Whipped Cream:

Whip cream with vanilla until stiff peaks form.

To Assemble:

Place Pavlova on a platter or cake stand. Fill center with whipped cream. Top with Strawberries, using some to top and some to pass, if desired. Best if eaten same day.

Notes:

• Preheat oven early. Ovens cycle colder and hotter and the Pavlova needs to go into a hot oven to “set” it. A little extra preheat time means the whole oven will be hot and not just the “air” so when the door is opened and the hot air escapes your Pavlova will still benefit from the most heat possible.
• This is a lot of sugar, but it is granulated, not super fine, so the volume is greater. The pavlova is sweet but is balanced by the whipped cream and lightly sweetened strawberries.
• If you wish to be more extravagant, double the strawberry mixture.