Pavlova

For the Pavlova:

Preheat the oven to 180 °F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate or baking pan as a guide, then turn the paper over so the circle is on the reverse side.

Put the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites, starting out on a medium-low speed and increasing incrementally to medium-high speed until firm, about 3 minutes.

With the mixer still on medium-high, gradually add the sugar, in parts and beat until it makes firm, shiny peaks, another 2-3 minutes. Do not over beat as this will result in dry egg peaks.

Sprinkle cornstarch, vinegar and vanilla over the top of the beaten egg whites, then slowly fold it in with a rubber spatula.

Pile mixture into the middle of the drawn circle. Smooth it out a bit, building a slightly higher edge than the center, so as to form a well (use a piping bag with a decorative tip to get pretty edges).

Bake for 1 to 1 1/2 hours. Keep an eye on it—it’s done when the outside turns a pale yellow. Turn off the oven, keep the door slightly open and allow the meringue to cool completely in the oven.

For the sweetened whipped cream:

Note: It helps to chill the bowl and the whisk in the refrigerator before beating.

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer).

When it starts to thicken, add the sugar and vanilla and continue to beat until firm.

For the berry sauce:

Place the fruit, sugar and water in a saucepan.

Bring to a boil, lower the heat, and simmer for 5 minutes.

Pour the fruit mixture along with the remaining berry sauce ingredients into the bowl of a food processor and process until smooth. Chill in fridge.

For the fruit topping:

Toss the fruits in a bowl and toss with about 1/4 cup of the fruit sauce.

To serve:

Turn the meringue onto a serving plate and top with the whipped cream. Spoon the berries carefully into the middle of the Pavlova, leaving outer border alone. Pour extra sauce onto the individual servings.

(Pavlova recipe adapted from Joy of Baking. Fruit sauce recipe is my own.)