Coming to New Zealand without having Pavlova? Don’t miss it.
It’s sooooo good with whipped cream and fruit toppings. Had it in Auckland – freshly baked by Jayne!
Place a sheet of parchment paper on a sheet pan. Draw a 22cm circle on the paper then turn the paper over so the circle is on the reverse side.
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula.
Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk.
Bake for 1 1/2 hours.
Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with whipped cream.
Spoon the unfrozen berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.