Preparation

1. 1. Preheat oven, with the rack in the middle
2. position, to 350°F. Line a baking pan with
3. parchment paper (if your baking pan is
4. rimmed, invert it so you are using the
5. bottom. This will make transferring the
6. meringue easier once it has baked).
7. 2. Prepare the meringue. Put the egg whites,
8. cream of tartar, and salt into a large
9. mixing bowl (make sure it is spotlessly
10. clean). Using the whisk, start mixing on
11. Speed 1 and very gradually increase to
12. Speed 5. Whip until whites have formed
13. soft peaks. While still whipping, gradually
14. add the granulated sugar. Increase
15. to Speed 7 and whip until stiff peaks
16. have formed, about 8 minutes. Add the
17. remaining meringue ingredients and
18. gently mix on Speed 2 to combine.
19. 3. Transfer meringue to the parchment-lined
20. baking pan. Shape into an 8-inch circle
21. and, using a spatula or knife, scrape the
22. sides upward (from the bottom of the
23. meringue to the top) to create smooth
24. edges along the sides of the meringue
25. and little peaks at the top.
26. 4. Transfer to the oven and immediately
27. reduce temperature to 200°F.
28. 5. Bake meringue for 1½ hours, until the
29. edges and top are dry – the color should
30. still be very pale. After the time has
31. elapsed, turn off the oven, but leave the
32. meringue in until it has cooled completely,
33. about 1 hour.
34. 6. While the meringue is cooling, prepare
35. the topping. Put the peach slices and
36. berries into a shallow bowl. Sprinkle the
37. granulated sugar over the fruit and allow
38. to sit until ready to serve.
39. 7. Once the meringue is fully cooled,
40. prepare the whipped cream. Put the
41. cream into a large mixing bowl. Using the
42. whisk, start whipping cream on Speed 1,
43. gradually increasing to Speed 3, for about
44. one minute, so that the cream has some
45. body. Add the sugar and vanilla extract
46. and continue to whip to Speed 4 until
47. cream forms soft peaks.
48. 8. Assemble the Pavlova. Put the baked
49. meringue on desired serving dish/plate.
50. Top with the whipped cream and then,
51. using a slotted spoon, top with the fruit.
52. Drizzle any accumulated fruit juices
53. around the plate if desired. You may
54. garnish with grated zest as well.
55. 9. Serve immediately.