Photo: Thomas J. Story
Total Time
1 Hour
Yield
Makes 8 (serving size: 1 pavlova, with 1/4 cup sauce)

This recipe comes from Tractor Gibsey Beckett, whose mother made it while living in Australia—where pavlova is considered a national treasure.

How to Make It

Step 1

Preheat oven to 250°. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.

Step 2

Line 2 baking sheets with waxed paper. Using a large spoon, drop meringue onto paper in 8 equal dollops 2 in. apart. Press back of spoon into dollops to make shallow bowls about 3 in. wide.

Step 3

Bake meringues until a pale golden crust has formed (surface shouldn't be sticky), 40 to 50 minutes. Let cool 5 minutes, then transfer from waxed paper to a rack; cool 5 to 10 minutes more.

Step 4

Put berries in a small saucepan with remaining 1 tbsp. sugar and bring to a simmer over medium heat, uncovered. Simmer, stirring gently every now and then, until berries begin to break down, 5 to 10 minutes. Let cool.

Step 5

Whip cream. Top each cooled meringue with cream and berries, dividing evenly.

Chef's Notes

Make ahead: Pavlovas, up to 1 week airtight at room temperature; sauce, up to 1 day, chilled.

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