1tVanilla extractor any other extract that suits your fancy!
For the Macerated Berries:
5cMixed berriesI used strawberries, blackberries and blueberries
½cGranulated sugarmore or less to taste (my berries weren’t very sweet)
¼cLemon juicemore to taste
For the Pavlova:
Prepare a baking sheet with parchment paper or a non-stick liner (like a silpat)
In the bowl of a stand mixer fitted with the whisk attachment, add your egg whites, vinager and cream of tartar. Begin whisking on medium-low to break up the whites. When they start foaming, begin adding your sugar slowly. This is a lot of sugar so you are going to need to add more than you think at a time. Stop and scrape down your bowl because there are usually chunks of sugar stuck to the side.
Once all the sugar has been added, turn the mixer up to high and allow it to whip until stiff peaks form. It will get very white and glossy.
Reduce speed and add the vanilla. Turn the speed up to high once more just until the vanilla in incorporated. You don’t want to overwhip at the point.
Stop the mixer, remove the bowl from the machine and tap the whisk gently against the side of the bowl to release the meringue trapped in the whisk. There is enough sugar to make this a very stable meringue but you still want to be moderately gently when tapping. Sif the cornstarch directly into the meringue. Fold in sifted cornstarch just until combined. You don’t want to over fold as every moment that passes and every time you agitate the meringue, it is falling. Not to sound too dramatic.
Bake in an oven preheated to 200°F (convection ideally) for 40 minutes to an hour. It is done when you can gently touch the outside and it is firm. If it is still squishy, gently close the oven door and continue baking. The time will vary by the size and shape that you chose to make your pavlova.
Turn off oven and let cool in oven for 1 hour. Remove and let it cool completely.
For the macerated Berries:
At least an hour before you plan to serve the pavlova, mix all the ingredients for the berries in a large bowl. You can also do this the night before, but just know that the longer the berries sit in the sugar, the more juice you will have. It’s not right or wrong, just something to know.
For the Whipped Cream:
In a large bowl, combine all the ingredients and whip the cream with a whisk until medium peaks. Stiff is fine too. Honestly, do whatever you want. This can also be done ahead of time.
This makes 1 large, 10 inch pavlova or 8-10 smaller ones.
Pavlovas are best within 4 days of when they are made. Wrap it very well and keep it at room temperature in the least humid part of your house.
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