Strawberry, Lime, and Basil Pavlova with Whipped Cream
It just so happens this pavlova requires the exact number of egg whites leftover from the Chocolate Creme Pie.... ;)
For foolproof pavlova, we switched from the typical French meringue—which requires precise timing when adding the sugar to the egg whites—to a Swiss meringue, which is made by dissolving the sugar in the egg whites as they are heated over a simmering water bath and then whipping the mixture to stiff peaks. Cornstarch and vinegar produced a meringue that was marshmallowy within, with a slight chew at the edge; a generous amount of sugar ensured a crisp exterior. We shaped the meringue into a wide, flat disk and then baked it and let it dry in a turned-off oven. Lightly sweetened whipped cream and fresh fruit balanced the meringue's sweetness and made for a beautiful presentation of colors and textures. Letting the finished meringue sit for a few minutes before serving helped soften the crust for neater slices.
- Cook's Illustrated
For the Meringue:
- Cook's Illustrated recommends weighing the whites to ensure you have the right amount, since eggs can vary in size.
- Do not substitute frozen for fresh strawberries here.