Pavlova dessert with strawberries and apricot syrup

Ingredients:

• 0.5 cups of sugar
• 2 egg whites
• 1 teaspoon cornstarch
• 0.5 tsp vanilla extract
• 0.5 tsp distilled white vinegar
• 0.5 cups heavy cream
• 1 cup chopped strawberries
• 1/4 cup apricot jam
• 2 tablespoons of hot water

Preparation:

1. Preheat oven to 135°C. Line a baking sheet with a large sheet of parchment paper.
2. In a food processor, pulse the sugar (or use powdered sugar) and set aside. In a medium glass bowl, beat the egg whites with a mixer on low speed until foamy, but not stiff. Add half the powdered sugar and beat until stiff peaks form. In a small bowl, sift the remaining powdered sugar along with the cornstarch. Add this mixture to the egg whites along with the vanilla extract and vinegar and mix until smooth.
3. Spoon the mixture onto the prepared baking sheet in 4 mounds. Make an indentation in each mound with a spoon. Bake for 40 minutes, then turn off the oven and leave the cakes in the oven for another 20 minutes. Remove from the oven and let cool.
4. Meanwhile, whip the cream until soft peaks form. Top each cake with whipped cream and sliced ​​strawberries. Make a quick sauce by thinning the apricot jam with hot water and drizzling it over the dessert. Serve.