Pavlova

Ingredients

• 5 large egg whites (at room temperature)
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon white vinegar
• 4 cups assorted fresh berries
• 2 tablespoons powdered sugar
• 1 1/2 cups light vanilla ice cream, melted
• 1 1/2 teaspoons Grand Marnier (orange-flavored liqueur) or 1/2 teaspoon extract of your choice

Preparation

1. Preheat oven to 275°.
2. Cover a large baking sheet with parchment paper. Draw a 10-inch circle on parchment paper. Turn parchment paper over. Secure with masking tape; set aside.
3. Beat egg whites at high speed of a mixer until foamy. Add salt, beating until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Sprinkle cornstarch over egg white mixture; beat at low speed until well-blended. Stir in vanilla and vinegar.
4. Spoon egg white mixture onto drawn circle. Using the back of spoon, shape meringue into a "nest" with 2 1/2-inch sides. Bake at 275° for 2 hours or until dry. Turn oven off; let meringue cool in closed oven at least 12 hours. Carefully remove meringue from paper; set aside.
5. Combine fruit and powdered sugar; let stand 5 minutes. Combine ice cream and liqueur. Spoon fruit mixture onto meringue, and drizzle sauce over top.