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1
Set racks in the upper and lower thirds of the oven and preheat to 275 degrees.
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2
Draw four 3- to 3 1/2-inch-diameter circles, well apart from each other, on the paper on each pan.
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3
Turn the paper over so that the pencil lead or ink doesnt touch the meringue when its placed there.
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4
To make the meringue bases, combine the egg whites, salt, and vinegar in the bowl of an electric mixer.
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5
Whip the whites with the whisk attachment on medium speed until they are white, opaque, and just beginning to hold their shape.
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6
Increase the speed to medium-high and whip in 3/4 cup of the sugar, a tablespoon at a time, waiting at least 20 seconds between additions.
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7
After the sugar has been added whip in the vanilla.
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8
In a small bowl, stir the last 1/4 cup sugar with the cornstarch and use a large rubber spatula to fold it into the meringue.
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9
Divide the meringue equally among the circles on the pans, then use a small metal spatula or a wide-bladed table knife to smooth and shape each one into a disk shape about 1 1/2 inches thick.
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10
The easiest way to do this is to spread the top flat first, then position the spatula perpendicular to the pan and smooth the sides.
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11
Bake the meringue bases for about 15 minutes, then switch the bottom pan to the top rack and vice versa, turning each pan back to front at the same time.
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12
Bake for another 30 minutes or so, or until the meringues are lightly colored and still moist within.
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13
Turn off the oven, leave the door ajar (or place a wide spatula between the oven and the oven door frame), and let the meringues cool for an hour.
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14
Dont worry if they crack a little.
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15
After the meringues have cooled, put them all on one of the pans, cover loosely with plastic wrap or a towel, and reserve at room temperature until you are ready to assemble the dessert.
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16
For the berry topping, stir together the strawberries and the sugar in a bowl.
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17
Cover and refrigerate for at least a couple of hours.
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18
Just before serving, fold in the raspberries and blueberries.
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19
For the whipped cream, combine all the ingredients and whip by hand or by machine until soft peaks form.
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20
In warm weather, put the cream in the bowl of an electric mixer and put the bowl and whisk in the freezer for 10 minutes before you whip the cream.
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21
To assemble, place the meringue bases on dessert plates.
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22
Rewhip the cream by hand if you prepared it in advance and refrigerated it, and if it has thinned out.
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23
With half the cream, place a spoonful on the top of each meringue base and spread it smooth.
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24
Drain the berry mixture and save the juices.
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25
Divide the berry mixture evenly among the meringue bases, placing it on the cream.
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26
Put a dollop of the remaining cream next to each Pavlova on the plate and drizzle a spoonful of the reserved juices around the outside on each plate.
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27
SERVING: See step Its easiest to use both a fork and spoon to eat these desserts.
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28
Hold the meringue base in place with the fork while cutting through it with the spoon, which will prevent the meringue from flying off the plate when you cut into it.
