Berry Pavlova

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 1 1/2 cups heavy cream, cold
• 2 tbsp powdered sugar
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tbsp fresh mint leaves, for garnish (optional)

Nutrition (estimated per serving)

Method

1. Preheat the oven to 250 F. Line a baking sheet with parchment paper and trace an 8-inch circle on it as a guide, then flip the parchment over so the pencil mark does not touch the meringue.
2. In a large, completely clean and dry bowl, beat the 4 egg whites with an electric mixer on medium speed until foamy, about 1 minute. Any grease or trace of yolk will prevent the whites from whipping properly.
3. Increase the speed to medium-high and gradually add the 1 cup sugar, 1 tbsp at a time, beating for about 30 seconds between additions. This slow addition is essential for dissolving the sugar fully, which prevents a weepy or grainy meringue.
4. Continue beating for a total of 6 to 8 minutes, until the meringue is thick, glossy, and holds very stiff peaks that stand straight up, and you can no longer feel any sugar granules when you rub a small bit between your fingers.
5. Sprinkle 1 tsp cornstarch, 1 tsp vinegar, and 1/2 tsp vanilla over the meringue and gently fold in with a spatula just until combined - these ingredients stabilize the meringue and help create that classic marshmallowy center.
6. Spoon the meringue onto the parchment within the traced circle, mounding it up and creating a slight well in the center with the back of a spoon; this well is where the cream and berries will sit later.
7. Place in the oven and immediately reduce the temperature to 225 F. Bake for 70 to 75 minutes, until the outside is dry, pale, and crisp to the touch and easily lifts off the parchment.
8. Turn off the oven and let the pavlova cool completely inside the oven with the door closed, at least 1 hour or up to overnight. A sudden temperature change is the most common cause of cracking and collapsing.
9. Just before serving, whip the 1 1/2 cups cold heavy cream with 2 tbsp powdered sugar on medium-high speed until soft peaks form, about 2 minutes - it should hold its shape but still look soft and billowy.
10. Transfer the cooled meringue shell to a serving plate, pile the whipped cream into the center well, and top generously with the 2 cups mixed berries. Garnish with mint if using and serve immediately, since the meringue softens once topped.

Tips