Preheat oven to 350°F
Beat egg whites until
soft peaks form. Gradually add sugar one tablespoon at a time until completely
beaten in and dissolved. Mix together cream of tartar and corn starch.
Fold into whites with vinegar and vanilla. Mound meringue on a baking
sheet covered with silicone paper. With back of large spoon, make an impression
in center of meringue. This will later hold fruit.
Place tray in oven and
immediately lower heat to 175 °F (110°C). Cook for 1 3/4 to 2
hours. Turn off oven but do not open door until oven is quite cold.
Store the pavlova in
an airtight container until ready for decorating. Once it is decorated
it can be stored in the refrigerator until it is ready for serving. This
will soften the top, and make it easy to cut without falling apart.
To decorate the Pavlova:
place onto a large serving dish. Hull
strawberries and cut each one in half. Toss strawberries together with
blueberries (and/or any other available berry fruit) with a generous sprinkle
of confectioners sugar, and refrigerate until needed.
Cover top of the Pavlova
with whipped cream about 1 hour before serving. Just before serving pour
berry mixture over top and serve immediately.
The outside of the Pavlova
will be dry and crusty but the inside will be soft, sweet and delicious.
This recipe from www.inmamaskitchen.com
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