This is a plan-ahead sort of dessert I’d wanted to make for ages, but not just for myself because half of the meringues would go squishy before I could eat them. With that in mind, I invited myself to dinner at a friend’s on a day where I could be home to prep for as much of the day as necessary. It’s worth the planning – the various flavors and textures are really great – tart lemon, sweet berries and crunchy-chewy meringues. Yum!

Some food facts to remember: 1) eggs separate better while cold, 2) egg whites beat up better while room temperature, 3) cream beats up better while very cold – you can even put your bowl and beaters in the freezer for a while ahead of time to help, 4) beating egg whites or cream kinda goes better with a stand mixer with the whisk attachment, but you’ll survive with a hand mixer if it’s what you’ve got, 5) egg whites won’t beat up to stiff peaks if they have yolk, or any other fat, in them, so be careful with your separating and in cleaning the bowl ahead of time

Ingredients:

• 4 eggs at room temperature, separated
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/2 cups sugar, divided
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 2 cups fresh strawberries, hulled and diced
• 1/3 cup powdered sugar
• 1 1/2 cups heavy cream
• *if you know you’re going to have leftovers, 1 tablespoon white chocolate pudding mix to add to the whipped cream to prevent seeping/separating

Place an oven rack in the center of the oven and preheat to 275 degrees. Line a baking sheet with parchment and set aside.

In a large bowl, beat together the egg whites, salt, and cream of tartar on medium speed until soft peaks form.

While still beating, slowly sprinkle in 1 cup of the sugar, then increase speed to high and beat until stiff and glossy. Beat in the vanilla.

I would have liked this to have gotten slightly more stiff-peak-y even, but this is as far as it got that day.

Scoop the egg white mixture into 8 mounds on your lined sheets, then draw a spoon in a circle in the center to create a well.

Bake 1 hour, or until lightly golden, then turn off the heat, crack the oven door open, and let cool completely.

Meanwhile, in a medium bowl beat the egg yolks until thick and pale yellow.

Gradually beat in the remaining 1/2 cup sugar, followed by the lemon juice and zest.

Transfer to a small, nonreactive saucepan and cook over medium heat, stirring constantly, until thickened, at least 5 minute. Remove from heat and cool completely.

Meanwhile-r, put the diced strawberries in a medium bowl and sprinkle with the powdered sugar. Toss to coat, then set aside.

The sugar is absorbed/wetting with berry juice very quickly.

When ready to serve, whip the cream to stiff peaks, adding the white chocolate pudding powder if you expect leftovers.

Gently fold 1 cup of the whipped cream into the lemon custard, and the remaining whipped cream into the berries.

Place each meringue on a small plate, top with 1/8th of the lemon custard mixture, and top again with 1/8th of the strawberry whipped cream. Serve immediately. (If you don’t have 8 people available, don’t plate the extra meringues, keep them in an air tight container, separate from the toppings, until you can scarf them the next day.)

Strawberry Angel Pavlovas

Slightly adapted from Shauna Sever.

• 4 eggs at room temperature, separated
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/2 cups sugar, divided
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 2 cups fresh strawberries, hulled and diced
• 1/3 cup powdered sugar
• 1 1/2 cups heavy cream
• *if you know you’re going to have leftovers, 1 tablespoon white chocolate pudding mix to add to the whipped cream to prevent seeping/separating

Place an oven rack in the center of the oven and preheat to 275 degrees. Line a baking sheet with parchment and set aside.

In a large bowl, beat together the egg whites, salt, and cream of tartar on medium speed until soft peaks form. While still beating, slowly sprinkle in 1 cup of the sugar, then increase speed to high and beat until stiff and glossy. Beat in the vanilla.

Scoop the egg white mixture into 8 mounds on your lined sheets, then draw a spoon in a circle in the center to create a well. Bake 1 hour, or until lightly golden, then turn off the heat, crack the oven door open, and let cool completely.

Meanwhile, in a medium bowl beat the egg yolks until thick and pale yellow. Gradually beat in the remaining 1/2 cup sugar, followed by the lemon juice and zest. Transfer to a small, nonreactive saucepan and cook over medium heat, stirring constantly, until thickened, at least 5 minute. Remove from heat and cool completely.

Meanwhile-r, put the diced strawberries in a medium bowl and sprinkle with the powdered sugar. Toss to coat, then set aside.

When ready to serve, whip the cream to stiff peaks, adding the white chocolate pudding powder if you expect leftovers. Gently fold 1 cup of the whipped cream into the lemon custard, and the remaining whipped cream into the berries.

Place each meringue on a small plate, top with 1/8th of the lemon custard mixture, and top again with 1/8th of the strawberry whipped cream. Serve immediately. (If you don’t have 8 people available, don’t plate the extra meringues, keep them in an air tight container, separate from the toppings, until you can scarf them the next day.)