Pavlova With Strawberry Compote

• FOR THE STRAWBERRY COMPOTE:
• 1/4 cups Warm Water
• 2 teaspoons Cornstarch
• 4 cups Strawberries, Hulled And Halved
• 1/2 cups Sugar
• 2 teaspoons Fresh Lemon Juice
• FOR THE MERINGUE:
• 1-1/2 cup Sugar
• 1-1/2 Tablespoon Cornstrch
• 6 whole Egg Whites, At Room Temperature
• 1/2 teaspoons Cream Of Tartar
• 1-1/2 teaspoon Vanilla Extract
• 1-1/2 teaspoon Fresh Lemon Juice
• FOR THE WHIPPED CREAM:
• 2 cups Heavy Cream
• 6 Tablespoons Sugar
• For Serving, If Desired: Blueberries, Raspberries, Blackberries, Kiwi Slices

1. For the strawberry compote:
2. Combine the water and cornstarch together in a small bowl. Then add that and all of the other compote ingredients to a saucepan over medium heat. Heat, stirring frequently, for 5-7 minutes. The strawberries will break down slightly, form a sauce, and thicken. Mixture will become very fragrant. Once thick, remove from heat and set aside to cool.
3. For the meringue:
4. Preheat oven to 275 F. Line a large cookie sheet with parchment paper (may require two cookie sheets).
5. Blend the sugar and cornstarch together in a small bowl. Set aside.
6. In a separate bowl, whip the egg whites with the cream of tartar using a mixer on medium speed until soft peaks form (about 3 minutes). Increase the speed to medium-high, then slowly add the cornstarch/sugar combo to the egg whites. Whip until the mixture is stiff, but not dried out. Gently fold in the vanilla and lemon juice.
7. Spoon individual portions onto the parchment paper. The meringues should be circular, about 3-4 inches in diameter. Be sure to place the meringues several inches apart. Use the back of a spoon to make an indentation in the center of each meringue (this will later be filled with cream and fruit).
8. Reduce your oven temperature to 250 F and put the pan into the oven. Bake the meringues for 45-60 minutes. Check for done-ness at 30 minutes, as ovens vary and this is a delicate dessert you do not wish to over-bake. If the meringues are browning too quickly, reduce oven temperature a bit further.
9. The meringues are done when the outside is lightly brown and they lift easily from the parchment paper. When done remove from oven and set on a rack.
10. For the whipped cream:
11. In a medium sized bowl using a mixer, whisk together the heavy cream and sugar until soft peaks form. Do not over-whip.
12. To serve:
13. Place a meringue on a plate. Fill the indentation with a bit of whipped cream. Top with fresh fruit of your choosing (blueberries, raspberries, blackberries, kiwi slices, etc), then add a generous drizzle of the strawberry compote. Top with another dollop of whipped cream if desired.
14. Leftovers:
15. Store the meringue covered, at room temperature. These will only keep for a few days. The whipped cream must be used within a few hours. Refrigerate the strawberry compote up to a week.

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Taken from tastykitchen.com/recipes/desserts/pavlova-with-strawberry-compote/ (may not work)