Inspired by a pavlova-for-a-crowd “slablova” recipe on Food52, we created our own Passover version of the fruit-topped dessert. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. We like the look of white balsamic in the berry topping, but red balsamic will taste just as delicious (it will just have a darker color). Though potato starch is a common go-to for Passover baked goods, we did not have good success with it here; tapioca starch works better. For a non-Passover occasion, cornstarch or arrowroot starch makes a beautiful pavlova.
3 tablespoons kosher-for-Passover white or red balsamic vinegar
1 3/4 cups heavy cream
Added sugars 23g
Calcium 3% DV
Potassium 3% DV
How to Make It
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
Whisk together tapioca starch and 1 3/4 cups sugar in a small bowl.
Beat together egg whites, lemon juice, and salt with an electric mixer on medium speed until frothy, 1 to 2 minutes. Increase speed to medium-high, and gradually add sugar mixture, beating until stiff, glossy peaks form, about 10 minutes.
Spread meringue onto prepared baking sheet in an even layer to form a 13- x 10-inch rectangle. Bake at 250°F until set and firm, about 2 hours and 30 minutes. Turn oven off, and let stand in oven to completely cool, about 3 hours.
Combine strawberries, basil, and vinegar in a bowl; let stand 30 minutes.
Just before serving, beat together cream and remaining 1 tablespoon sugar with an electric mixer on medium-high speed until soft peaks form. Spread whipped cream evenly over meringue. Top with strawberry mixture. Serve immediately.
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