Pavlova With Glazed Summer Berries

• 2 medium egg whites
• 1/2 cup sugar
• 1 tsp cornstarch
• 1/2 tsp white wine vinegar
• 1/2 lb raspberries
• 1 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/3 lb strawberries, hulled and quartered
• 2 oz redcurrants
• 2 oz seedless raspberry jam, warmed and sieved
• None None powdered sugar, for dusting

1. Preheat the oven to 300u0b0F. Line a baking sheet with parchment paper. Whisk the egg whites in a clean bowl until holding stiff peaks. Gradually whisk in the sugar, 1 tbsp at a time, to form a stiff glossy meringue. Fold in the cornstarch and vinegar.
2. Spread the meringue on the lined baking sheet into a 7 inch circle. Use the back of a spoon to create a slight dip in the center. Bake for 1- 1 1/4 hrs until crisp and set. Switch off the oven and leave the pavlova inside until completely cold.
3. Push half of the raspberries through a fine-holed sieve to make a puree. Whip the cream and vanilla extract together in a bowl until softly peaking then fold in the raspberry puree. Spoon the cream into the center of the pavlova. Mix the rest of the raspberries with the strawberries, redcurrants and the sieved raspberry jam and spoon on top of the cream. Dust with powdered sugar.

egg whites, sugar, cornstarch, white wine vinegar, raspberries, heavy cream, vanilla, strawberries, raspberry, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/22004 (may not work)