Step 1
Preheat oven to 300°F (150°C). On a sheet of parchment paper, trace a circle using an 8″ cake pan. Flip the paper over, place on a baking sheet, and set aside.
Step 2
Beat egg whites and salt until firm peaks form (the peaks should hold their shape, but the tip should droop over).
Step 3
Once firm peaks of formed, begin adding the sugar to the egg whites in three additions, beating as you do so. After all the sugar has been added, continue to beat until the mixture is glossy and stiff peaks have formed. This can take anywhere from 5 – 15 minutes. (It will take less time if using a stand mixer.)
Step 4
Fold in the cornstarch, vinegar, and vanilla until combined.
Step 5
Pour the meringue onto the parchment-lined baking tray in the centre of the circle you traced earlier. Using an offset spatula or knife, spread the batter to the edges of the circle.
Step 6
Place the pavlova in the preheated oven and immediately reduce the oven temperature to 250°F (120°C) and bake for 1 hour and 15 minutes.
Step 7
Turn off then oven and let the pavlova cool in oven until firm, at least one hour. Once cooled, gently peel off the parchment paper and transfer to a serving plate or cake stand.
Step 1
Once your pavlova has cooled, make your topping. Macerate the berries by tossing in 2 tablespoons of sugar and letting them sit for 5 - 10 minutes.
Step 2
Beat the whipping cream until peaks form and hold their shape, then dollop on top of the pavlova.
Step 3
Place the macerated berries on top of the cream. The pavlova will likely fall from the weight, but this is normal so don't worry. Serve immediately, and enjoy.
*To test if your meringue is at the right peak stage (soft, firm, stiff) dip your finger into the meringue, then gently dab it on the edge of the bowl. When you pull away, the meringue will reveal what stage it's reached. For this recipe, you want a straight, stiff peak.
