Mixed Berry Pavlova

Recipe by Olivia Colt, Salt & Honey Catering
Serves 6.
• 4 large egg whites, at room temperature
• Pinch of salt
• 2 teaspoons cornstarch
• 1 1/4 cups superfine or caster sugar
• 1 teaspoon white wine vinegar or white balsamic vinegar
• 1/2 teaspoon vanilla bean extract or paste
• 2 cups cold heavy cream
• ½ pint blueberries
• ½ pint sliced strawberries
• ½ pint raspberries
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper and set aside.
In the bowl of an electric mixer with whisk attachment, beat egg whites, salt and cornstarch on medium-high speed until shiny peaks form. Add sugar one tablespoon at a time until fully incorporated. Shut off mixer and fold in vinegar and vanilla. Dump meringue onto parchment forming a circle. Make a small divot in center of pavlova to create a crater. Place baking sheet in oven on middle rack and reduce heat to 300 degrees. Bake for 1 to 1 ½ hours until meringue is slightly golden and the edges and top are crisp.
Turn the oven off and leave the oven door ajar, letting the pavlova cool completely for 1 to 2 hours. Remove from oven, transfer to serving dish or cake stand and set aside.
Whipped Cream
In a cold mixing bowl beat 2 cups of cold heavy cream on high speed until a thick and airy cream has formed. Dollop onto pavlova base, leaving a slight border. Top with assorted berries and serve. 
Can use egg whites from a carton
Egg whites should be at room temperature
The higher heat to start the meringue will make a crispier outside and a gooier marshmallow consistency inside.
To keep the parchment in place when baking, put a small spoonful of the meringue base onto the four corners of the baking sheet, then place the parchment on top. Press down to glue together.
The messier the pavlova, the cuter and more endearing it is.