Berry Pavlova with Fresh Cream and Basil

Versatile meringue is the basis for this elegant dessert from pastry chef/partner Caroline Schiff. Baked in an enameled cast iron Braiser for excellent heat distribution, the resulting meringue is crisp on the outside, and soft and chewy on the inside. It’s topped with a sweet-tart strawberry compote, edible flowers and fresh basil for a refreshingly light spring-time dessert.

Pavlova

6 large (215 grams) fresh egg whites, room temperature

1 1/2 cups (300 grams) granulated sugar

1/2 teaspoon cream of tartar

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

Strawberry Compote

1 pound fresh, hulled and chopped strawberries

3/4 cup sugar

1/4 cup water

1 vanilla bean and pod, scraped

1/2 cup heavy cream

Flowers and basil, for garnish

For the pavlova:

Preheat oven to 250°F with a rack set in the middle third of the oven. Line a Braiser with parchment paper and set aside.

In a stand mixer fitted with the whisk attachment (or a hand mixer) whip the egg whites on medium-high speed until the mixture has soft, foamy medium peaks. Add the cream of tartar, salt, and vanilla and then begin adding the sugar about 1 tablespoon at a time, whipping for 30 seconds between each addition.

When the meringue is stiff and glossy, transfer the meringue to the parchment lined braiser. Use a spatula to smooth out the meringue into a circle.

Place Braiser in preheated oven and bake for 1 hour. Turn off the oven and leave the door closed with the pavlova inside to dry out for at least 6 hours and up to overnight.

For the compote:

Combine the strawberries, sugar, water, and vanilla bean in a small saucepan. Bring to a simmer over medium-low heat and cook just until the sugar has dissolved, about 8 minutes. Cool the mixture to room temperature and store in the fridge until ready to serve.

For serving, whip the cream to medium-stiff peaks. Top the meringue with the whipped cream, and then top with the strawberry compote. Finish with more cream on top and garnish with edible flowers and basil. Serve immediately.