But when it was all combined together, it created this wonderfully rich amalgamation of different flavors and textures. Sweet, creamy, fruity, nutty, crunchy, whipped, wet, dry…it was as if all of my favorite desserts aspects (aside from custard) had been combined into one dish. I have been trying to cut down on sweets lately, and was going to have Jeremy take this in to work last Monday so his coworkers could eat it…But alas, here it remained in our fridge, victim to the evening snack and afternoon dessert, until all that was left was a crumb of meringue and a smear of jam. As you can see from the photos, this was quite a feat for two people. But we managed. And I think you will, too.
To make the jam, heat the strawberries and sugar over medium heat until simmering. Lower the heat to a simmer and allow the jam to cook for 20 minutes, stirring every 5 minutes. Remove from heat, cool to room temperature, and place the pot in the refrigerator until ready to use.
When everything has cooled, you are ready to assemble the pavlova. Remove one of the meringue discs from the baking sheet (I’ve found that two pancake spatulas placed underneath either side of the disc do a good job of transporting it without cracking) and place it on the serving surface. Lightly spread a thin layer of whipped cream over the dsic, then lightly spread a small amount of the jam on top. Layer the slices strawberries in a circle around the outer border and continue in towards the center. Stack the second meringue disc on top and repeat this process. For the third disc, repeat the same steps with the whipped cream and jam, but be more generous with the jam and whipped cream since this is the top of the pavlova. Garnish the top with a leftover strawberry cap or the whole strawberries. Serve immediately.