Assembly
Pavlovas:
Mix cornstarch and superfine sugar together and set aside.
Blend egg whites and salt until soft peaks form. Add vanilla and water, and gradually blend in sugar and cornstarch mixture until stiff peaks form.
Add Strawberry Rosé Vinegar and blend until incorporated.
Make mounds on parchment-lined sheet, making sure to leave a well/crater at the center. Bake at 300 F for 30-45 mins, depending on the size of your meringue mound. They should be slightly golden at the end of the process. Recommend leaving space between each mound as they can expand in the oven.
Leave pavlovas in the oven with door left slightly ajar until oven is cool - you want to do this to prevent the pavlovas from deflating or falling flat!
Strawberry Rosé Lemon Curd:
Mix sugar, cornstarch, salt, Strawberry Rosé Living Vinegar and lemon juice in a small pot until combined. Make sure all cornstarch is dissolved before placing pot over heat.
Add lemon zest and butter. Heat on medium-high until boiling.
Slowly stream in egg yolks. Stir constantly until thickened to proper consistency. Set aside and cool.
Assembly:
Whip heavy cream until soft peaks form.
When pavlova and curd is cool, top pavlova with whipped cream, curd, berries and mint.
Note: To make superfine sugar, place 1 cup granulated sugar in a food processor for 30 seconds.
