Strawberry and Basil Pavlova
Ingredients
1 1/2 cups packed light brown sugar
1 cup granulated sugar, divided
9 large egg whites, at room temperature
1/4 tsp. cream of tartar (optional)
Pinch of kosher salt
1 lb. fresh strawberries, hulled and quartered
1 (6-oz.) pkg. fresh raspberries
6 cups thawed frozen nondairy whipped topping (from 2 [8-oz.] containers)
1/4 cup loosely packed fresh baby basil leaves
Directions
Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain. Set sugar mixture aside.
Beat egg whites, cream of tartar (if using), and salt with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Increase speed to high, and gradually add sugar mixture. Beat until stiff peaks form, 8 to 10 minutes. (The meringue should be glossy, and sugar should be dissolved completely.)
Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula. Bake in preheated oven until pale off-white, about 2 hours. Turn off oven, and let meringue cool, undisturbed, inside oven with door closed, at least 3 hours or up to 12 hours.
During the last 30 minutes of cooling, toss together the strawberries, raspberries, and remaining 1/4 cup granulated sugar in a medium bowl until combined. Set aside.
Transfer cooled meringue to a platter. Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border. Spoon berry mixture over whipped topping, and top with basil leaves. Serve immediately.
