Fresh Berry Pavlova

Preheat the Oven

Preheat your oven to 275°F (135°C).

Prepare the Baking Sheet

Line the baking sheet with parchment paper.

Use a pencil to draw a 9-inch circle on the parchment paper as your guide, then flip the paper over so the pencil mark faces down.

Whip the Egg Whites

Add the egg whites and cream of tartar to the clean, dry bowl of your stand mixer.

Whip on medium speed until soft peaks form, about 2–3 minutes.

Add Sugar

Increase the mixer to high speed and add the superfine sugar one tablespoon at a time, waiting about 10 seconds between additions.

Continue whipping until the meringue is very thick, glossy, and holds stiff peaks, about 5–7 minutes total.

Fold in Flavorings

Sift the cornstarch over the meringue.

Add the white wine vinegar and vanilla extract to the bowl.

Gently fold everything together with a rubber spatula using 3–4 large strokes — do not overmix.

Shape the Meringue

Spoon the meringue onto the center of your traced circle on the parchment.

Use the back of a spoon to spread it to the edges of the circle, then create a shallow well in the center for the toppings.

Bake the Meringue

Bake at 275°F for 75 minutes until the outside is dry and lightly cream-colored.

Cool the Meringue

Turn the oven off, crack the door open slightly, and let the meringue cool inside for at least 1 hour.

Prepare the Berry Topping

Combine the sliced strawberries, raspberries, and blueberries in a medium bowl.

Drizzle the lemon juice over the berries and toss gently to coat.

Set aside at room temperature for 10 minutes to let the berries macerate slightly.

Whip the Cream

Pour the cold heavy cream into a chilled mixing bowl.

Add the powdered sugar and whip with a hand mixer on medium-high until soft, billowy peaks form, about 2–3 minutes.

Assemble the Pavlova

Carefully transfer the cooled meringue to a serving platter.

Spoon the whipped cream into the center well of the meringue.

Pile the macerated berries generously over the whipped cream.

Scatter the torn fresh mint leaves over the top and serve immediately.