- Preheat oven to 250˚F. Set a piece of parchment paper on a baking sheet. Create a template for your pavlova by drawing a 9" x 7” rectangle on the paper. Invert the paper on the baking sheet; you’ll still be able to see the lines, but they won’t stain the pavlova when it bakes.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whipping attachment (see Options). Beat egg whites until very soft peaks form.
- Beating constantly, gradually add berry sugar, until incorporated. Keep beating until mixture is thick, glossy and stiff peaks form, then beat in the cornstarch and vanilla.
- Spoon large, equal dollops of the meringue mixture inside the borders you've drawn on the paper, creating a rectangle shape about 2 1/2” tall.
- Bake 90 minutes. Turn off the heat and leave in the oven to cool and dry, 3 hours. Remove from oven and pavlova is ready to be topped. (The pavlova can be made up to a day in advance. Store in an airtight container until ready to serve.)
- Whip the cream until soft peaks form. Add 3 Tbsp. icing sugar and beat until stiff peaks form. Pipe or spread all over the top of the pavlova.
- Decorate with berries and dust with icing sugar, if desired. Drizzle with balsamic reduction, garnish with mint springs, and serve.
Note: Berry sugar is very finely granulated sugar that's sold in small bags. It can be found in the aisle where other sugar products are sold.
Options: You could also beat the egg whites with a hand-held electric mixer.
Recipe Options: If desired, replace some of the berries with other types of whole, sliced or cubed fresh fruit, such as kiwi, mango, pomegranate seeds, plums and/or nectarines.