4 large egg whites, room temperature
Pinch of Kosher or sea salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup cold heavy whipping cream
1 tablespoon powdered sugar
1 12 ounce package frozen raspberries, thawed
1 teaspoon balsamic vinegar (optional)
½ pint fresh raspberries
1 pint fresh blueberries Preheat oven to 180 degrees.
Draw a 9 inch circle on one side of a piece of parchment paper using a cake or pie pan as a guide. Flip the parchment over so the circle is on the reverse side and place on a sheet pan.
Beat egg whites with salt in a large mixing bowl until they start to firm up, about 1 minute. With the mixer going slowly add the sugar and continue to beat until it forms firm, shiny peaks, about 2 minutes.
Sift the cornstarch onto the egg whites and add the vinegar and vanilla. Fold lightly with a spatula. Pile the egg white mixture onto the parchment paper in the center of the circle and gently smooth the mixture to fill the circle starting from the middle and working out in all directions until you have a round disk.
Bake for 1 ½ hours and then turn off the oven and let cool completely in the oven.
Beat heavy whipping cream with powdered sugar until it forms soft peaks. Do not over beat.
Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve if you do not like the seeds.
When the Pavlova is completely cooled, peel off the parchment paper and place on plate or serving platter. Spread whipped cream evenly over the Pavlova leaving about ½ inch border of meringue then ring the whipped cream with the raspberries and fill the center with the blueberries.
Spoon the raspberry sauce over and serve.
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