Blueberry Strawberry Pavlova

• 3 egg whites room temperature
• 1 tablespoon sugar
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla
• 1 teaspoon cornstarch
• 1 cup blueberries
• 1 cup strawberries sliced
• 1 cup heavy cream
• confectioners' sugar for dusting

1. Grease and lightly flour a cookie sheet. Make an 8" circle on the sheet.
2. Beat egg whites in bowl until soft peaks begin to form. Gradually beat in sugar, 1 tablespoon at a time and salt. Add vinegar and vanilla and beat until stiff peaks form.
3. Sift cornstarch over the meringue; fold in. Spread on cookie sheet within marked circle; spoon higher on sides to form hollow.
4. Bake in preheated very slow oven, 250 degrees, for 1 hour. Turn off oven; do not open oven door, leave meringue in oven 3 to 4 hours or until cool. Loosen from sheet with long spatula. Place on serving dish.
5. Fill meringue with berries.
6. Beat heavy cream and 1 tablespoon sugar until stiff. Pipe cream over fruit. Dust lightly with confectioners' sugar.

egg whites, sugar, sugar, salt, white vinegar, vanilla, cornstarch, blueberries, strawberries, heavy cream, confectioners

Taken from www.yummly.com/recipe/Blueberry-Strawberry-Pavlova-1648535 (may not work)