Strawberry Pavlova
Fresh, local strawberries are such a fleeting, seasonal treat. In June, strawberries flood the farmer’s markets, but just a few weeks later they will all be gone. Every year it’s my goal to showcase the strawberries in their best light. And with such sweet, ripe specimens, I feel it’s best to let them shine with as little interference as possible. The strawberries in this showstopping dessert are briefly marinated in balsamic vinegar and sugar. The most time-consuming part of the dessert are the two other components: the meringue base, and the whipped coconut cream. If you don’t need this to be dairy free, go ahead and use heavy cream. Coconut cream doesn’t whip up as frothy as dairy, but still provides a satisfying heft that pillows the strawberries and balances their sweet-tart flavor.
INGREDIENTS
For the Whipped Coconut Cream:
1 13-14 oz can unsweetened coconut cream
2 t light honey
½ t vanilla extract
For the Meringue:
4 large egg whites
pinch of salt
1¼ cup white sugar
2 t arrowroot or cornstarch
1 t white wine vinegar
½ t vanilla extract
For the Strawberries:
1 lb. strawberries, hulled and halved or quartered
½ t vanilla extract
1 t balsamic vinegar
2 t white sugar
PROCEDURE
Chill the can of coconut cream in the refrigerator for several hours at minimum.
Line a baking sheet with parchment paper and preheat the oven to 350°F.
Make a slurry of the arrowroot, vinegar, and vanilla extract.
Using a standing or hand-held mixer, beat the egg whites with the pinch of salt at low speed, gradually increasing to high until the whites hold a peak. While beating, slowly add the sugar until the meringue is shiny and stiff. Beat in the arrowroot slurry until just combined.
Mound the meringue onto the parchment paper and shape into a circle, about 8” diameter.
Put in the oven and *immediately* reduce the temperature to 300° F. Bake for 1 hour 15 minutes. Turn off the heat and allow meringue to cool completely in the oven. The meringue can be made ahead and kept at room temperature for up to a day, depending on humidity.
When close to serving time, mix the strawberries with the sugar, vanilla, and vinegar. Let sit at room temperature.
Into a (preferably cold) mixing bowl, spoon off the chilled coconut cream that has risen to the top of the can. Beat the cream on high speed until peaks form, about 5 minutes. Drizzle in the honey and beat until incorporated.
TO SERVE
Gently place the whipped coconut cream on top of the meringue and spread. Cover the cream with the strawberries and their juices. Serve immediately.
