red barn cafe: Fresh Berry Pavlova

Ingredients

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Whipped Cream
1 pint fresh strawberries, washed and sliced
1/2 pint fresh other berries (or blueberries)
1 pint fresh raspberries
Raspberry Glaze, recipe follows

Directions

Preheat the oven to 180 degrees F.

Using parchment or waxed paper, cut a piece to fit a jellyroll/sheet pan. Then place on sheet or jellyroll pan. Using a plate, trace a 9-10" circle on paper and turn the paper over.

Beat the egg whites and salt in mixer using a whisk beater until stiff, abut 1- 1/2 minutes. Then with the mixer on medium, add sugar slowly until stiff peaks form, about 2 minutes. You should have shiny white peaks.

Take bowl off mixer stand and slowly fold in cornstarch and Remove the bowl from the mixer, sift the cornstarch, then vinegar and vanilla. Gently!

With a large spoon, add the meringue onto the parchment and smooth into the circle you outlined. Flatten slightly so it is a round disk shape. 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 should be crisp on the outside and soft on the inside.

Then 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 about 1/2 cup 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.
Sweetened Whipped Cream:

1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. After it thickens, add the sugar and vanilla and beat until firm. Don't overbeat!

Glaze: