Pavlova

1. Preheat the oven to 285°F. 

2. Separate the Egg Whites from the yolks. Discard the yolks. Place the Egg Whites in a medium-sized mixing bowl and mix them on a high speed until stiff peaks form.

3. Slowly add the Sugar as you mix it on high. Continue to mix it on high after the sugar is added. Mix it until the sugar is dissolved into the egg whites. You can test it by putting your finger in the egg whites and rubbing two fingers together. If you still feel sugar granules, then mix it longer.

4. Add  the Corn Starch, Vinegar, Vanilla, and the Salt, and mix it in slowly.

5. Place a piece of parchment paper on a large baking sheet. Spread the batter in a circle about 9 inches in diameter. It should be about 2 inches thick in the middle. See the picture for an example.

6. Bake the Pavlova at 285°F for 15 minutes. Then turn down the temperature to 245° and bake for an additional 1 hour and 15 minutes. When the timer turns off, turn off the oven and leave the Pavlova inside. Let it sit there for at least 4 hours before removing it. You can leave it overnight if you would like. The longer, the better.

7. Make your Whipping Cream. Beat the Heavy Whipping Cream on high until it thickens. Add the Powdered Sugar and mix it in.

8. Spread the Whipped Cream over the top of the Pavlova. Add Fresh Fruit to the top. I like to use Strawberries, Blueberries, and Raspberries. You can use any fruit you like. Adding Kiwi is traditional in New Zealand.

9. Serve and enjoy!