Mixed Berry Pavlova

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 extra large egg whites, at room temperature
• 1 pinch kosher salt
• 1 cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon wine vinegar
• 1/2 teaspoon pure vanilla extract
• sweetened whipped cream
• o 1 cup cold heavy cream
• o 1 tablespoon sugar
• o 1 teaspoon pure vanilla extract
• 1/2 pint fresh strawberries, hulled and sliced
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberry
• triple raspberry sauce
• o 1 half-pint fresh raspberry
• o 1/2 cup sugar
• o 1 cup seedless raspberry jam (12-ounce jar)
• o 1 tablespoon framboise liqueur

Recipe

• 1 preheat the oven to 180 degrees f.
• 2 place a sheet of parchment paper on a sheet pan. draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (this way you won't get a pencil mark on the meringue.)
• 3 place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. beat the egg whites on high speed until firm, about 1 minute. with the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• 4 remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. 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 will be crisp on the outside and soft on the inside.
• 5 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.
• 6 sweetened whipped cream:.
• 7 whip the cream in the bowl of an electric mixer fitted with a 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. don't overbeat!
• 8 yield: 1 cup
• 9 triple raspberry sauce:.
• 10 place the raspberries, sugar and 1/4 cup water in a small saucepan. bring to a boil, lower the heat, and simmer for 4 minutes. pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. chill.
• 11 yield: 2 cups.