6 large egg whites
1 1/4 cups sugar
1 tsp white vinegar
1 tsp vanilla extract
2 tsp cornstarch
3 cups lightly sweetened whipped cream
4 cups fresh fruit, sliced if large
1Preheat your oven to 250 degrees. Whip the egg whites with the pinch of salt until soft peaks form. Continue whisking while gradually adding the sugar. The egg whites will get very glossy as the sugar dissolves into it.
2Fold in the vinegar, vanilla and cornstarch until well combined. Line a baking sheet with parchment or foil and spread the meringue mixture into a round disk about 8 inches across. With a spatula or a spoon indent the center to form a slight crust around the rim.
3Bake in the 250 degree oven for 1 and 1/2 hours or until hard to the touch - but not browning. Turn off the oven and let the pavlova cool inside with the door ajar.
4Right before serving, spoon over the whipped cream and then decorate the top with the fruit. Slice into wedges and serve immediately.
Crunchy, chewy and ethereal; the meringue shows off California's bountiful fruit!