Pavlova (Silver Palate)

• 4 large egg whites at room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 cup sugar plus 1 tablespoon
• 4 teaspoons cornstarch
• 2 teaspoons white wine vinegar
• 1 teaspoon vanilla extract plus 1/2 teaspoon
• 1 cup heavy whipping cream chilled
• 2 cups strawberries up to 3 cups, or any other berries, sliced and sprinkled with sugar and Grand Marnier

1. Preheat oven to 275, butter and flour an 8 inch springform pan.
2. Beat egg whites, salt and cream of tartar in a bowl until they hold stiff peaks.
3. Gradually add sugar until the mixture is stiff and glossy.
4. Beat in the cornstarch, then the vinegar and vanilla.
5. Fill the pan with meringue, spreading it higher around the edges to form a depression for the berries.
6. Bake until until the meringue is firm and lightly brown, 1 to 1 1/2 hourspavlova will remain moist inside.
7. Cool slightly and unmold onto a serving plate to cool completely.
8. Whip the cream with the 1/2 teaspoon vanilla and 1 tablespoon sugar to form soft peaks.
9. Spread cream over pavlova and top with berries.
10. Serve immediately.

egg whites, salt, cream of tartar, sugar, cornstarch, white wine vinegar, vanilla, heavy whipping cream, strawberries

Taken from recipeland.com/recipe/v/pavlova-silver-palate-52293 (may not work)