Pavlova (Silver Palate)
Sweet and delicate, perfect in summer 369
at room temperature
cream of tartar
plus 1 tablespoon
white wine vinegar
plus 1/2 teaspoon
heavy whipping cream
up to 3 cups, or any other berries, sliced and sprinkled with sugar and Grand Marnier
Preheat oven to 275, butter and flour an 8 inch springform pan.
Beat egg whites, salt and cream of tartar in a bowl until they hold stiff peaks.
Gradually add sugar until the mixture is stiff and glossy.
Beat in the cornstarch, then the vinegar and vanilla.
Fill the pan with meringue, spreading it higher around the edges to form a depression for the berries.
Bake until until the meringue is firm and lightly brown, 1 to 1½ hours—pavlova will remain moist inside.
Cool slightly and unmold onto a serving plate to cool completely.
Whip the cream with the ½ teaspoon vanilla and 1 tablespoon sugar to form soft peaks.
Spread cream over pavlova and top with berries.