Strawberry White Chocolate Pavlova with Caramel

Preheat your oven to 120 degrees Celsius or 250 degrees Fahrenheit. Line a baking sheet with parchment paper. Using a pencil, draw an 8-inch circle on the parchment, then flip the paper over so the ink or graphite will not touch the food.

In a spotlessly clean stand mixer bowl, whip the room temperature egg whites on medium speed until soft peaks begin to form.

With the mixer running, gradually add the 250g of caster sugar one tablespoon at a time, allowing 20 to 30 seconds between additions. Continue to whip until the mixture forms stiff, exceptionally glossy peaks and the sugar is entirely dissolved.

Remove the bowl from the mixer. Sift the cornstarch over the meringue, then add the white vinegar and vanilla extract. Gently and thoroughly fold these ingredients together using a large spatula, taking care not to deflate the air.

Spoon the meringue onto the prepared parchment, using the drawn circle as a guide. Smooth the edges and create a shallow crater in the center to hold the cream later.

Place the baking sheet into the oven and immediately reduce the temperature to 100 degrees Celsius or 210 degrees Fahrenheit. Bake for 90 minutes. Do not open the oven door during this time.

Once baking is complete, turn off the oven completely. Leave the pavlova inside the closed oven to cool gently to room temperature. This step is critical to prevent sudden temperature shocks that cause collapsing.

While the meringue cools, prepare the strawberry glaze. In a saucepan, combine 250g strawberries, 50g caster sugar, and lemon juice. Simmer over medium heat until the strawberries break down and release their juices.

Transfer the simmered strawberry mixture to a blender and puree until smooth. Return the puree to the saucepan. In a small bowl, mix the 5g of cornstarch with 15ml of cold water to create a slurry. Stir the slurry into the pureed strawberries and simmer for 2 minutes until thickened and glossy. Pass through a fine-mesh sieve and refrigerate until completely cooled.

Prepare the caramel by combining 100g caster sugar and 30ml water in a clean saucepan. Cook over medium-high heat without stirring until the mixture turns a deep amber color. Immediately remove from heat and carefully whisk in the warm heavy cream and flaky salt. Set aside to cool to room temperature.

Melt the white chocolate over a double boiler or in the microwave in short bursts, stirring frequently until smooth. Allow it to cool until it is barely warm to the touch but still liquid.

In a mixing bowl, whip the 300ml of cold heavy cream until soft peaks form. Gently fold the cooled, melted white chocolate into the whipped cream, followed immediately by the 150g of finely diced fresh strawberries.

Carefully transfer the cooled meringue onto a serving platter. Generously spoon the white chocolate strawberry cream into the central crater of the meringue shell.

Drizzle the cooled strawberry glaze and the room-temperature caramel over the mounded cream in an appealing pattern. Serve immediately to enjoy the contrast between the crisp shell and soft fillings.