Pavlova

FORMULA

1/2 cup egg whites, at room temperature
1/8 tsp cream of tartar
1/8 tsp salt
1 cup granulated sugar
1 ½ tsp cornstarch
1 tbsp red wine vinegar
½ tsp pure vanilla extract
1 ¼ cups heavy cream
2 tbsp light brown sugar
1 cup of peaches, kiwi or nectarines, sliced
1 cup of summer berries: strawberries, blackberries or raspberries

PROCESS
1. Preheat oven to 350 degrees

2. Add egg whites, cream of tartar and salt to a mixer bowl with whisk attachment. Whisk for a few minutes until foamy.

3. Add sugar, cornstarch, vinegar and vanilla and continue to whip until stiff and glossy (up to 10 more minutes).

4. Line a sheet pan with parchment paper and spoon the eggwhites into a large circle on the parchment (about 9 inches diameter). Bake for 10 minutes and then reduce the heat to 300 degrees and bake until meringue is puffed and light browned (about 45 minutes more). Turn oven off and let pavlova cool inside the oven with the door slightly open for 30 minutes.

5. Whip cream and brown sugar together until smooth and fairly stiff. Spoon it on center of cooled meringue disk and spread out to within ½ inch of the edge. Arrange the fruit onto the cream. Cut with a knife and serve in slices.

Courtesy of Candace Nelson, Owner/Executive Pastry Chef of Sprinkles cupcakes