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Patriotic Pavlova - Recipe from Price Chopper

SERVINGS: 6

PREP TIME: 15M

COOK TIME: 2H 30M

DESCRIPTION

White meringue topped with red and blue berries. Perfect for 4th of July gatherings large or small.

DESCRIPTION

White meringue topped with red and blue berries. Perfect for 4th of July gatherings large or small.

DIRECTIONS

Preheat oven to 250°.
Use parchment paper for cake pans or use a pen to draw a 9” circle on a regular piece of parchment paper and place on a baking sheet (pen ink side down if you drew a circle).
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk at high speed for at least 1 minute, until frothy. Slowly add 1 cup of sugar and continue whisking until glossy, stiff peaks form, about 3-4 minutes. Switch to a rubber spatula and gently fold in the vinegar, vanilla, and cornstarch.
Mound the meringue in the center of the parchment and use a spatula to evenly spread it out, forming a large disk. It should be about 2-3 inches tall and have lots of wavy texture.
Bake for 90 minutes, then turn the oven off and allow the meringue to cool completely in the oven (about 1 hour).
In the meantime, make the whipped cream. Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill. Once the bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. With some patience, this step can also be completed with a whisk.
Once the pavlova has cooled, top with whipped cream, then add strawberries, raspberries, blueberries, and blackberries.