📖 Instructions

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. This is cruicial – don't skip!
2. In a clean, grease-free bowl of a stand mixer, beat 4 large egg whites until soft peaks form. I find a glass or stainless steel bowl works best.
3. Gradually add 1 cup of granulated sugar, one tablespoon at a time, beating well after each addition. The meringue should be stiff and glossy. Rub a little between your fingers – it shouldn’t feel gritty.
4. Beat in 1 teaspoon of vanilla extract and 1 teaspoon of white vinegar. The vinegar helps stabilize the meringue and adds a subtle tang. Honestly, you won't taste it, but it makes a difference!
5. Gently fold in 1 tablespoon of cornstarch. This helps create that lovely marshmallowy center. Just a gentle fold – don't overmix!
6. Spoon the meringue onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter. You can create a slight well in the center to hold the cream and berries. I like to make mine a bit rustic looking – imperfections are beautiful!
7. Bake for 60-75 minutes, or until the meringue is crisp and dry on the outside. The baking time can vary depending on your oven. The pavlova should sound hollow when you tap it gently.
8. Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This helps prevent cracking. Patience is key here!
9. While the pavlova is cooling, prepare the whipped cream. In a chilled bowl, beat 1 1/2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Don't overwhip, or you'll end up with butter!
10. Gently fold in 1/2 teaspoon of vanilla extract. A little vanilla enhances the creaminess.
11. Once the pavlova is completely cool, carefully transfer it to a serving plate. I usually use two large spatulas to lift it.
12. Spoon the whipped cream onto the pavlova, filling the center well. Spread evenly with an offset spatula. This is where the magic happens!
13. Arrange 2 cups of mixed berries (such as strawberries, raspberries, blueberries, and blackberries) over the whipped cream. Get creative with your arrangement!
14. Dust lightly with powdered sugar, if desired. A final flourish of sweetness!
15. Serve immediately and enjoy! Pavlova is best eaten fresh. Don't wait – dig in!