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1
Preheat oven to 250F Line a baking sheet with parchment paper.
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2
In a small bowl, mix together cornstarch and cocoa powder.
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3
Set aside.
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4
In a large bowl, use an electric mixer to beat egg whites and salt on medium-high until they form soft peaks, about 2 minutes.
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5
With the mixer on low, add vinegar and almond extract.
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6
With mixer still running, sprinkle in cornstarch mixture and beat until just incorporated.
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7
Carefully spoon mixture onto center of prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle about 2-inches thick, with a slight dip in the center.
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8
The mixture should resemble a thick hollow bowl,.
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9
Bake for 1 1/2 hours, then turn the oven off and allow meringue to cool for 1 hour in the oven.
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10
Once the meringue has cooled and just before serving, make whipped cream.
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11
In a large bowl, combine heavy cream, powdered sugar and vanilla extract.
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12
Use an electric mixer.
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13
To assemble pavlova, carefully remove meringue, from parchment paper, and place on a large serving tray or platter.
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14
Mound whipped cream in center, then top with fresh berries.
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15
If desired, garnish with fresh mint leaves.
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16
To serve, use a serrated knife to cut pavlova into wedges.
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17
For a plain meringue, leave out the cocoa powder.
