Strawberry Preserves Pavlova
Hard
Strawberry
12
1 hour 45 mins
Steps
- Preheat oven to 275°F degrees and line a baking sheet with parchment paper. Whisk together sugar, cornstarch, cream of tartar in a small bowl and set aside. Begin whipping whites on medium speed of a standing mixer, when soft peaks form begin adding sugar mixture a heaping Tbsp. at a time.
- Once the sugar is incorporated, continue mixing for 3-5 minutes to stiff glossy peaks. Scrape the meringue onto the baking sheet in a mounded circle and, using the back of a large spoon or a soft spatula, spread out into a roughly 8” circle with the edges slightly higher than the center so you have a well in the middle. Bake for about 1 hour and 15 minutes or until meringue has turned a very pale golden hue – do not open the oven door until the end of the baking time or meringue will collapse.
- Turn off the oven but leave meringue in with the oven door very lightly cracked so that meringue can cool down slowly without a quick drop in temperature; this will take about an hour. Remove meringue from oven and using a large metal spatula carefully transfer the meringue to a large plate or cake stand.
- To assemble, make the strawberry fool by whipping the cream until medium soft peaks form and gently folding in the Bonne Maman Strawberry Preserves for a marbled effect. Spoon the fool into the center well of the meringue. Toss the fresh strawberries with the 2 Tbsp of Bonne Maman Strawberry Preserves to glaze the berries and arrange on top with the pomegranate seeds and fresh mint. Top with a few twists of cracked black pepper if desired. Serve immediately.
