Strawberry, Basil, and Balsamic “Slablova”
May 7, 2018
My daughter Zoe made this beautiful Strawberry, Basil, and Balsamic “Slablova”, which is inspired by a pavlova-for-a-crowd recipe on Food52. This is a Kosher for Passover version. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. For a non-Passover occasion, cornstarch or arrowroot starch are good substitutes for the tapioca starch.
- Prep: 20 mins
- Cook: 5 hrs 30 mins
- Yields: 15 Servings
Ingredients
1½ tablespoons kosher-for-Passover tapioca starch or cornstarch
1¾ cups plus 1 tablespoons superfine sugar, divided
8 large egg whites, at room temperature
3 cups fresh strawberries, hulled and quartered
¼ cup chopped or torn fresh basil
3 tablespoons kosher-for-Passover white or red balsamic vinegar
Directions
1Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
2Whisk together tapioca starch and 1¾ cups sugar in a small bowl.
3Beat together egg whites, lemon juice, and salt with an electric mixer on medium speed until frothy, 1 to 2 minutes. Increase speed to medium-high, and gradually add sugar mixture, beating until stiff, glossy peaks form about 10 minutes.
4Spread meringue onto a prepared baking sheet in an even layer to form a 13- x 10-inch rectangle. Bake at 250°F until set and firm, about 2 hours and 30 minutes. Turn oven off, and let stand in the oven to completely cool, about 3 hours.
5Combine strawberries, basil, and vinegar in a bowl; let stand 30 minutes.
6Just before serving, beat together cream and remaining 1 tablespoon sugar with an electric mixer on medium-high speed until soft peaks form. Spread whipped cream evenly over meringue. Top with strawberry mixture. Serve immediately.
Recipe from Cooking Light, Ann Taylor Pittman and Brierley Horton April 2018
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