Pavlova Fresh Berries Cream

# What You'll Need:

→ Meringue

01 - 4 large egg whites, at room temperature

02 - 1 cup superfine sugar

03 - 1 teaspoon cornstarch

04 - 1 teaspoon white vinegar

05 - 1 teaspoon vanilla extract

→ Whipped Cream

06 - 1 cup heavy whipping cream, cold

07 - 2 tablespoons powdered sugar

08 - 1 teaspoon vanilla extract

→ Topping

09 - 2 cups assorted fresh berries (strawberries, blueberries, raspberries, blackberries)

10 - Fresh mint leaves, for garnish (optional)

# Directions:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper. Draw an 8-inch circle as a guide and flip paper over.

02 - Beat egg whites in a clean mixing bowl with an electric mixer on medium speed until soft peaks form.

03 - Add superfine sugar slowly, one tablespoon at a time, beating on high speed until mixture is glossy and stiff peaks are achieved.

04 - Gently fold cornstarch, white vinegar, and vanilla extract into meringue using a spatula.

05 - Spoon meringue onto prepared parchment paper and shape into a round with raised edges to form a well.

06 - Bake for 1 hour 15 minutes. Turn off oven and cool pavlova inside with door slightly ajar until completely cool.

07 - Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

08 - Transfer cooled meringue to a serving platter. Spread whipped cream over center, top with fresh berries, and garnish with mint leaves if desired. Serve immediately.

# Expert Tips:

01 -

If you want a dessert that impresses with almost no effort, this is your secret weapon.
It's the perfect canvas for whatever fruit is freshest, meaning you'll never run out of ways to make it your own.

02 -

I learned to never make meringue on a humid day—my first disaster was so sticky, we had to scrape it off the parchment.
Letting the pavlova cool inside the oven with the door open keeps it from collapsing, which turned my kitchen from a graveyard of failed shells to a place of celebration.

03 -