Pavlova with Whipped Cream, Strawberries and Blueberries

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the egg whites, until they start to firm into soft peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3. 3
   Add the sugar gradually, while whipping, and Whip 8–10 more minutes, until the foam is firm and glossy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Add the sugar a tablespoon at a time to foam that has already started to firm up: that way it dissolves in the whites, and the meringue comes out firm and glossy.
4. 4
   Fold in the vinegar, cornstarch and vanilla extract into the foam gently.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Draw a 22 cm circle on the parchment paper, spread the meringue inside the circle and form high sides and a hollow in the center.

   Silicone spatulaBaking panParchment paper
6. 6
   Put in the oven, immediately lower the heat to 120°C (250°F) and dry 90 minutes, until the meringue is dry and releases easily from the paper.

   OvenBaking pan
7. 7
   Turn off the oven and leave the pavlova in it, with the door closed, at least 2 hours more, until it cools completely.

   Oven
8. 8
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
9. 9
   Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
10. 10
    Spread the whipped cream over the pavlova, arrange the strawberries and raspberries on top, dust with the powdered sugar and serve.