Ingredients

Pavlova

• 4 large egg whites
• 1 cup superfine sugar
• 1 tbsp cornstarch
• 1/2 tsp pure vanilla extract

Fresh Whipped Cream

• 1 cup whipping cream
• 3 tbsp powdered sugar

Topping

• 3 cups fresh berries

Preparation

Preheat the oven to 275°F. Line a baking sheet with parchment paper and use a pencil to trace an 8inch circle. Flip paper over the pencil mark is on the bottom. Set aside.
In a stand mixer or with an electric beater, whip the egg whites until they become frothy, about 1 minute. Slowly add sugar while still mixing. Beat the egg whites and sugar mixture until it’s white and glossy and forms stiff peaks, about 5 minutes. Add the cornstarch and vanilla extract and beat for 1 additional minute. Pour the meringue mixture onto the baking sheet and use a spatula to form a circle. Create a dip in the centre so you have a place to put your filling.
Bake for approximately 1 hour. Turn off the oven and allow your meringue to cool in the oven for 30 minutes before removing it. The meringue may crack when it hits cool air.
For the whipped cream, whip the cream and powdered sugar until they form stiff peaks, about 2 minutes. When the meringue has cooled completely, spoon the whipped cream into the centre and top with fresh berries.
Serve immediately.