Strawberry and Basil Pavola
By Melissa Rakvica

20 minutes
Prep Time

5 hours, 20 minutes
Cook Time

Number of Servings
What you'll need:
  • 3 Large Egg Whites
  • ½ tsp Cornstarch
  • ½ tsp Cream of Tartar
  •  ½ Cup & 1 Tbsp Sugar
  • 4 Cups of fresh Strawberries
  • 1 tsp grated Lemon Zest
  • ¾ Cup 2% Greek Yogurt
  • 1 Tbsp Balsamic Glaze (see Balsamic Chicken Recipe)
  • 3 Basil Leaves (for garnish)
What to do:
  1. Preheat the oven to 200 degrees F.
  2. On parchment paper, draw an 8-inch circle or (2) 4-inch circles.
  3. Using an electric mixer, beat egg whites, cornstarch, and cream of tartar in a glass bowl until frothy.
  4. Gradually beat in ½ cup sugar slowly, 1 Tbsp at a time until soft peaks form.
  5. Spread merengue on parchment lined baking sheet with your parchment paper circle on top.
  6. Fill in the circle with merengue, ¾-inch thick in the center and more around the edges 1½ -inch thick so you’ve created a well in the center.
  7. Bake merengue in oven until firm to touch (about 3 hours).
  8. Turn off oven and let it cool for about 2 hours.
  9. About 30 minutes before serving, toss strawberries, lemon zest, and 1 Tbsp sugar in a bowl  to get the fruit juices running.
  10. Carefully transfer the merengue to a serving platter and fill the well with yogurt.  Top with berries and basil.

**Merengue can be made a day or two ahead of time. Store airtight in a cool, dry place.**