Lynn Crawford's Strawberry Pavlova

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Strawberry-infused feather-light baked meringue nests; the perfect base for strawberries and whipped cream.

Preparation time: 210 minutes
Cooking time: 60 minutes
Yield: 4 servings

Preheat oven to 200 degrees Fahrenheit/93 degrees Celsius. Line a baking sheet with parchment paper and set aside.
In the bowl of a mini food processor, puree 1 cup strawberries with 1 tablespoon of sugar and lemon juice, then strain through a sieve into small bowl and set aside.
In a small bowl, whisk together 3/4 cup sugar and cornstarch and set aside.
In the bowl of a stand mixer fitted with a whisk attachment, or alternatively using a hand-held mixer, beat together egg whites, cream of tartar and salt until foamy, then add sugar-cornstarch mixture in 3 batches, beating at high speed for 30 seconds after each addition. Continue beating until stiff peaks form, about 4 minutes more, then gently fold in 2 tablespoons of reserved strawberry purée.
Mound meringue onto parchment paper and shape to form four 4” circles. Spoon remaining meringue into a piping bag, then make rings of meringue on top of each circle on the outer edges to form “nests.”
Bake meringues in preheated oven for 1 ½ hours, then turn off the oven and open door slightly ajar and let meringues cool in oven for another hour.
Gently place a meringue nest on each of 4 chilled dessert plates and set aside.
Meanwhile, in a bowl fold together remaining 1 cup sliced strawberries with remaining 1 tablespoon sugar and set aside.

In a large bowl whip together cream, vanilla and sugar until soft peaks form. Refrigerate until ready to use.

In a double boiler, melt chocolate with whipping cream, whisking continuously until combined and shiny, remove from heat and let cool 15 minutes before using.
To Plate: Mound whipped cream into center of meringue nests, top with sliced strawberries and drizzle with remaining strawberry puree and chocolate sauce. Serve Immediately.