Pavlova

Instructions

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. I do this by piping the meringue on the outer edges of the Pavlova from the start and filling the middle gently with meringue from the bowl making sure to connect the middle mass to the outer decor. (You want a slight well in the center of the meringue to place the fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the Pavlova will feel firm to the touch, but the inside will be soft and marshmallowy.) 

Top with fresh fruits right before serving.

NOTES; Wild Berry Sauce can be [sparingly] drizzled on the plates before serving and/or on top of your Pavlova.

For the fruit I generally use pineapple, litchi, kiwi, star fruit, and berries.

Serve immediately as this dessert does not hold for more than a few hours.