Mixed Berry Pavlova

Instructions

1. Preheat the oven to 275F and place the rack in middle of the oven. Line a baking sheet with parchment and draw a 7 inch circle with pencil and then flip the parchment over so the pencil side is down. Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Continue to beat the egg whites while adding all the sugar. Your egg whites should now be thick and glossy with stiff peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
4. Now gently spread the meringue in the circle on the parchment to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
5. Bake the meringue for about 1 hour and 15 minutes or until it goes a pale, pinkish egg shell color. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
6. Just before serving, take the meringue out of the oven and remove it gently from the parchment and place on a plate. (You can also cover and refrigerate the meringue base until you're ready to serve it.)
7. Whip the cream until it forms peaks. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top. Slice and enjoy!