Pavlova with Peaches and Berries

Makes 12 servings

Meringue:
3 large egg whites
Pinch cream of tartar
Pinch kosher salt
1 cup granulated sugar
2 teaspoons cornstarch, sifted
1 teaspoon white vinegar
¼ teaspoon pure vanilla extract
½ teaspoon grated citrus zest
Topping:
2 ripe peaches, pitted and thinly sliced
½ cup mixed berries
2 tablespoons granulated sugar
¾ cup heavy cream
1 teaspoon pure vanilla extract
¼ cup confectioners’ sugar

Nutritional information per serving:
Calories 154 (29% from fat) • carb. 26g • pro. 2g fat 5g • sat. fat 4g • chol. 20mg • sod. 36mg
calc. 5mg • fiber 1g

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