Pavlova

Directions

1. 1
   Prepare oven and pan Heat oven to 200F, with a rack in lower third.
2. 2
   Use an 8-inch bowl as a guide to trace a circle with a pencil onto a piece of parchment.
3. 3
   Place the parchment, marking side down, on a baking sheet.
4. 4
   Make meringue In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy.
5. 5
   Add salt, vinegar, and cornstarch, and beat on medium speed until soft peaks form, about 3 minutes.
6. 6
   Add superfine sugar in four additions, beating on medium-high speed until meringue is stiff and glossy, about 5 minutes.
7. 7
   Beat in vanilla.
8. 8
   Bake Use a flexible spatula to spread the meringue to fill the marked circle on the parchment, then use the back of a spoon to thin out the center while slightly building up the sides (they should be about 1 1/2 inches high).
9. 9
   Bake until the meringue is glossy and hard to the touch, about 1 hour 40 minutes; reduce temperature if the meringue begins to take on color.
10. 10
    When meringue has finished cooking, turn off oven and let it cool in oven for at least 2 hours (or up to overnight).
11. 11
    The pavlova should lift easily off the parchment.
12. 12
    Assemble pavlova Whip cream and sugar until soft peaks form.
13. 13
    Spoon whipped cream into center of pavlova shell, then spread evenly but loosely with the back of the spoon.
14. 14
    Top with fruit (or serve fruit on the side).
15. 15
    Serve Cut into slices and serve.
16. 16
    Pavlova is best eaten immediately after it is assembled, although you can bake the shell and keep it in an airtight container at room temperature up to 2 days.
17. 17
    Do not try to make pavlova on a hot or humid day.
18. 18
    The meringue will brown long before it sets and also will not dry but remain tacky.