Pavlova (Royal Caribbean)

1 medium glass or stainless steel bowl

1 small saucepan

Baking Sheet

Chef’s knife and cutting board

Chinois or fine mesh strainer

Hand mixer or wire whisk

Ice Cream Scoop

Rubber Spatula

1 cup (230 g) strawberries, quartered

1 cup (230 g) granulated sugar

1 teaspoon (5 ml) vanilla extract

3 tablespoons (45 ml) water

4 egg whites, room temperature

1 cup (235 g) granulated sugar

½ teaspoon (2.5 g) cornstarch

1 teaspoon (5 ml) lemon juice

Whipped Cream

6 strawberries halved

Mint sprigs

6 chocolate cigarettes, purchased

1-ounce (30 g) pistachio, chopped

18 wild strawberries

Preheat over 300°F or 150°C

In a small saucepan over medium heat, combine all ingredients for the strawberry syrup and bring to a boil.

Lower heat and simmer for 15 minutes or until berries are soft and syrup is thickened.

Remove from heat and strain through a fine strainer into a clean container.

Let cool, cover and refrigerate.

Meanwhile, to make meringues, place egg whites in a stainless steel or glass bowl and using, a hand-held mixer beat on medium speed until soft peaks form.

Gradually add sugar a little at a time until stiff peaks form.

Fold in cornstarch and lemon juice.

Using an ice cream scoop, create balls and delicately transfer on a pre-greased baking sheet.

Gently tap the top of each meringue to create a flat surface.

Bake for 30 minutes. Remove from heat and let cool on a wire rack.

To serve, place each meringue on a chilled dessert plate.

Top with a dollop of whipped cream, a couple half strawberries, a mint sprig and a chocolate cigarette.

Finish with a drizzle of strawberry syrup.

Sprinkle with pistachio and garnish with wild strawberries.