Meyer Lemon Pavlova with Wildflower Scented Strawberries

5 eggs, room temperature  

1 -1/3 cups of sugar 

Pinch of kosher salt 
Pinch of cream of tartar 

PREPARATION: Preheat oven to 225 degrees F. 

Separate the egg whites from the yolks and place the whites in a mixing bowl.  Add the sugar, salt and cream of tartar.  Warm the egg whites over a simmering pan of hot water and whisk continuously until the sugar is dissolved and the egg whites are warm to the touch, about 3-5 minutes.  Whisk the egg whites at high speed until they form stiff peaks, about 4-6 minutes. Add the vanilla and mix just until combined. 

On two parchment lined sheet pans, spoon the egg white mixture into little mounds.  For medium sized pavlova, you will make 6-8 per sheet pan.  Bake for 2 hours, then cool, or serve warm out of the oven.

Remove the stems of the strawberries, cut into 1/4 inch slices from stem to bottom, and place into a bowl. Toss with 1 Tablespoon of the Wildflower Sugar and let stand, covered, for at 30 minutes so it renders a beautiful juice. Whip the cream to soft gentle peaks and refrigerate until ready to serve. Place a pavlova on a plate or  platter.  With a spoon, make a slight indentation in the center of the pavlova and place a spoonful of the Meyer Lemon Spread, then a dollop of the whip cream off to the side.  Finish with a generous spoonful of the strawberries and a spoonful of the juice on the side. Garnish with a sprinkle of the Wildflower Sugar.  

• Use any fresh berries or stone fruit in season 
• Use Preserved Lemon Cream, Cranberry Conserve or Key Lime Spread