Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Set aside.

In a large bowl combine the egg white and salt and beat with a mixer on medium speed for 2-3 minutes.

Turn the mixer to medium high speed and add in the sugar a couple of tablespoons at a time until thick, shiny peaks form.

Once the peaks are stiff sprinkle them with the cornstarch, cream of tartar, and vanilla and gently fold to combine.

Mound the meringue in the center of the prepared pan and form it into a circle. Try to make the inside more shallow than the edges so as to form a shallow bowl.

Bake for one hour.

After baking for one hour turn off the oven and allow the meringue to cool inside of the oven for an addition hour. Remove from oven and cool completely.

To make the roasted strawberries preheat the oven to 350 degrees.

In an 8 x 8 baking dish toss the halved strawberries with the sugar, balsamic vinegar, vanilla, and salt. Bake for 20 minutes, stirring once after 10 minutes. Remove from oven and cool completely.

To make the lemon cream mix together the lemon curd, whipped topping, and vanilla. Mix well and refrigerate until ready to use.

To put the Pavlova together gently place the meringue on a serving plate. Spread with the lemon cream. Then spoon the roasted strawberries on top of the cream.

Top the entire dessert with fresh Florida Strawberries.

Serve immediately.

*Refrigerate any extras for up to 1 day*