3 egg whites
6oz sugar
½ tsp vanilla
¼ tsp vinegar
1 tsp cornstarch
2 baskets of berries, strawberries, blackberries or raspberries
1 cup cream
2 tablespoons sugar, or more to taste
Preheat the oven to 275ºF. Line a baking sheet with parchment paper or silpad. If using parchment paper, trace a 9-inch circle or 8 smaller circles on the parchment paper and then flip it over.
Beat egg whites until they hold soft peaks.. Then gradually beat in the sugar. Beat in the vanilla, vinegar and cornstarch. It should be thick and glossy. Pipe in one large 9-inch circle or in small individual circles on the prepared baking sheet.
Bake for 45 minutes to 1 hour. Until the exterior is firm to the touch. Turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight; it will color slightly from white to light tan (small cracks are normal).
Up to an hour before serving, whisk the heavy cream with the sugar until thick and glossy.. Add the vanilla. Spoon the whipped cream into the center of the cooled pavlova and top with the berries.
(Makes 1 9-inch pavlova or 8 individual ones.)