I had the pleasure to try this pavlova @Magpies Kitchen, the little coffee shop that is connected to us. They so kindly brought us some leftovers, just as we were closing on a Saturday afternoon and ... since then I've been obsessed. I thought I'd give it a try. It looks so impressive and to share a secret, it's not really hard to make, and you will look like a star when you bring this out to your next gathering. (if you are really not wanting to try, but would love a taste - find out when Magpies is making this and pop in for a slice - I predict you'll be smitten)
Beat 4 egg whites that are at room temp. in the bowl of your stand mixer (you beat this recipe for a while, so a stand mixer works best) until stiff peaks form
Gradually stream in
1 1/4 c. sugar, beating until thick and glossy
Add on slow setting,
1 tsp lemon juice
1 tsp pure vanilla extract
2 tsp. cornstarch
mix in gently - you don't have to beat this step, really just combining it into the egg whites and sugar.
Now, on parchment lined paper (you can draw a 9" circle, just flip it over so the pencil mark is on the bottom, or you can eyeball it) spread the meringue, leaving an indent in the middle where the fruit will sit (but not too much, as you want it to bake relatively evenly)
Bake for 45 minutes at 300 degrees (this is where you have to watch - I baked mine at 290 degrees, because my oven runs hot. The recipe suggested 1 hour in the oven, but mine was done sooner - how do you know? When it is lightly colored and looks set, then it's ready.
Turn off oven, leave door open for about 45 more minutes and then remove from oven.
* you can make it up to here and leave it until you are close to serving it (assemble just before your guests arrive and leave it in the fridge)
whipped cream layer
1 c. whipping cream
1 pkg dr. oetker's vanilla sugar
1 pkg dr. oeteker's whip it. (this is a nice stabilizer so your whipped cream holds)
Whatever berries you like - I used strawberries, blueberries, blackberries and raspberries.
Enjoy until the last bite;)