Spicyana

Strawberry Lime Pavlova - JFI Strawberries

Doubtless God could have made a better berry (than the strawberry), but doubtless God never did.

-- William Allen Butler

Ingredients

6 egg whites
1/4 tsp. cream of tartar
2/3 cup sugar
1 ½ cup whipping cream
3 cups fresh strawberries, hulled and sliced
1 lime
Icing sugar to dust

Method
Preheat the oven to, 275°F. Line 2 baking sheets with baking parchment. Make the meringue by whisking the egg whites with cream of tartar in a very clean dry bowl with an electric whisk for 4-5 minutes until thick. Whisk in the caster sugar a tablespoon at a time, allowing 20 seconds in between each one, until all the sugar is combined. Place the meringue in a large piping bag with a star nozzle. Pipe a disc, 12in (30cm) in diameter, onto the baking parchment of one baking sheet and pipe another disc, 8in (20cm) in diameter, onto the other. Place in the oven for approximately 2 hours or until the meringue has dried out and starts to color. Remove from oven and allow to cool. Peel away the baking parchment and place the large meringue on a serving dish, spread whipped cream and cover with sliced strawberries. Place the smaller meringue on top and decorate with the remaining strawberries. Grate the zest of the lime with a fine grater all over the top of the meringue and dust with icing sugar, decorate with lime wedges.

Here is more about the dessert and the ballerina

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