PREP/BAKE/COOK TIME: 3 Hours (2 Hours Inactive)
Makes 6 - 8 Servings

INGREDIENTS

1 Lb – Fresh Strawberries, Washed, Dried, Calyx Removed and Halved

¼ Cup – Balsamic Vinegar

½ Tsp – Pure Vanilla Extract

2 Tb – Granulated Sugar

½ Tsp – Coarse Black Pepper

MERINGUE

Egg Whites Separated from 6 Large Eggs (Saving the Yolks for Curd)

1 ½ Cups – Granulated Sugar

1 Tsp – Cornstarch

¼ Tsp – Pure Vanilla Extract

1 Tsp – Apple Cider Vinegar

Pinch of Salt

GRAPEFRUIT CURD

Saved Egg Yolks Separated from Whites

¼ Cup – Granulated Sugar

½ Tsp – Pure Vanilla Extract

1 Tsp – Fresh Grapefruit Zest

½ Cup – Fresh Grapefruit Juice

6 Tb – Unsalted Butter

WHIPPED CREAM

1 Cup – Heavy Whipping Cream, Cold

2 Tb – Confectioner’s Sugar

¼ Tsp – Pure Vanilla Extract

THE NITTY GRITTY

In a small glass bowl, add strawberries, balsamic vinegar, sugar, vanilla extract and pepper; stir to coat. Cover and place in fridge for 2 hours.

Preheat oven to 350° F.

Using a marker or a pen, trace a circle on a clean sheet of parchment using the bottom of a 9” cake pan. Set aside for later use.

In a large metal mixing bowl, add egg whites, sugar, cornstarch, vanilla extract, vinegar and salt. Using a hand mixer with the whisk attachment beat egg whites mixture at medium speed till frothy. Increase speed to medium-high; continue beating till meringue doubles in volume and soft glossy peaks form.

Flip parchment ink/marker side down onto a baking sheet. Add a small dab of meringue to each corner of baking sheet to secure parchment. Scoop out meringue onto the center of drawn circle. Smooth out meringue within the circumference of circle using an offset spatula.

Place baking sheet with meringue into oven. Reduce heat to 200° F and ‘bake’ for approximately 1 hour; turning pan only once at the 30 minute mark. Turn heat off after the hour’s up; keep meringue in oven for another hour. Remove meringue from oven and let cool completely. Keep meringue attached to parchment till ready to use.

NOTE: You can make meringue 1 – 2 days ahead. Once cooled; peel meringue carefully from parchment and store in an airtight container at room temp till ready to use.

GRAPEFRUIT CURD – In a bowl over a double boiler at medium heat, combine egg yolks, grapefruit zest, grapefruit juice, sugar and vanilla extract; whisk with vim and vigor till light and frothy.

While still whisking, add butter to egg yolks mixture 1 Tb at a time till each has completely melted. Transfer bowl with curd to a larger bowl filled with ice and cold water to chill. Continue whisking till curd has thickened. Place chilled curd in fridge till ready to use.

NOTE: If you’re making curd ahead, skip the ice bath and let cool at room temperature before storing in an airtight container. Keep in fridge for up to three days.

WHIPPED CREAM – In a large metal mixing bowl, add heavy cream, vanilla extract and powdered sugar. Using a hand mixer – again using the whisk attachment – beat at medium speed till cream slightly thickens. Increase speed to medium-high; continue beating till cream to desired peaks. I usually go firm and close to the texture of whipped butter, personally; however, soft to soft-medium peaks are what you’re looking for.

ASSEMBLAGE – Carefully peel parchment from Meringue; place on a dessert plate or serving dish. Add Grapefruit Curd atop meringue and spread uniformly; leaving about 1½ inch of border around. Pile Whipped Cream atop curd so not to hide it. Using a slotted spoon, distribute macerated strawberries evenly over whipped cream layer; drizzling the now strawberry infused balsamic vinegar all over the Pavlova.

Serve immediately and enjoy!!

Pavlova is best indulged the same day. You may store any unused portions in an airtight container and refrigerate; however, it must be eaten within 24 hours.

APRIL 11, 2021