mixed berry pavlova

By annekeeney

Ingredients

• 4 xl. egg whites, at room temp.
• pinch of kosher salt
• 1 c. sugar
• 1 t. cornstarch
• 1 t. white wine vinegar
• 1/2 t. vanilla
• Sweetened whipped cream(see recipe)
• 1/2 pt. fresh strawberries, hulled and sliced
• 1/2 pt. fresh blueberries
• 1/2 pt. fresh raspberries
• Triple Raspberry Sauce (see recipe)

Preparation

Step 1

Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9" circle on the paper, using a 9" plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of and electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper ands smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries, and raspberries in a bowl and toss with 1/2 c. of raspberry sauce or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.