PAVLOVA

4 egg whites (use large eggs) at room temperature
1/8 teaspoon cream of tartar (optional)
1/8 teaspoon salt

1 cup (200 grams/7 ounces) sugar
1 1/2 teaspoons cornstarch (also known as corn flour)
1 tablespoon white wine vinegar or rice vinegar
1/2 teaspoon vanilla extract or a few drops concentrate from a vial

1 1/4 cups (300 ml/10 ounces) heavy whipping or double cream
2 tablespoons light brown, raw or granulated sugar

In a very clean mixer bowl fitted with a whisk attachment, whip egg
whites, cream of tartar and salt until foamy and soft peaks begin
to form. Mix together sugar and cornstarch. While egg whites are
beating, begin adding the sugar mixture, one spoonful at a time.
Beat in vinegar and vanilla. Continue whipping until stiff, smooth and
glossy stiff peaks form. This could take 8 to 10 minutes. Mix until
mixture no longer feels gritty

Draw a 9 inch/23 centimeter circle on parchment paper then turn
upside down on a baking sheet. Pile mixture on paper and smooth
evenly out to edges of circle.

Bake in center of preheated 350º F/175º C oven for 10 minutes then
reduce heat to 300º F/150º C. Bake until meringue is puffed up,
cracked and the color of café au lait, about 45 minutes. Turn off the
oven and prop open the door. Let pavlova cool in the oven at least
30 minutes

Whip cream and brown sugar until soft peaks form. Spoon onto the
center of the cooled pavlova and spread to within 1/2 inch of the
edge. Arrange berries on top.