Pavlova
8 egg whites, at room temperature
2 cups granulated sugar
Pinch of salt
1 teaspoon vanilla
6 teaspoons cornstarch
2 teaspoons white vinegar
Preheat oven to 350°F.
In the bowl of a stand mixer, beat egg whites at slow speed, until frothy.
Gradually pour the sugar with the mixer at a slow speed. Add the salt, then increase the mixer speed in increments, beating until the egg whites are thick and glossy.
Gently fold in the vanilla, cornstarch and vinegar.
Gently spoon the mixture onto a parchment lined ovenproof dish.
Lower the oven to 220°F and bake for 2 1/2hours. Leave in the oven for at least 3 hours.
Topping
2 cups heavy cream, whipped
Pint of strawberries, sliced
Raspberries
Blueberries
Pomegranate arils
Fresh mint, finely chopped
Fill center of pavlova with whipped cream.
Top with strawberries, raspberries, blueberries, pomegranate and fresh mint.
