A Happy 4th of July Pavlova

This is an Australian dessert named for the Russian ballerina, Anna Pavlova. A meringue disk resembling a tutu with whipped cream and fruit on top! And what does this have to do with the 4th of July? Not much really, except with the bright white billowy cream and red and blue berries it is deliciously patriotic!

Pavlova

4 egg whites at room temperature                         
pinch salt                                                                
1 1/4 cups superfine sugar                                        
2 teaspoons cornstarch
1 teaspoon white wine vinegar
few drops vanilla extract
1 1/4 cups heavy cream, whipped until firm
1/2 pint strawberries, sliced
1/2 pint blueberries
1/2 pint raspberries

Preheat oven to 350. Line baking sheet with parchment paper and draw a 8-9-inch circle on the paper.

Beat the egg whites with the salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny. Sprinkle over the cornstarch, vinegar, and vanilla and fold in lightly. Mound on to the paper within the circle; flatten the top and smooth the sides. Place in the oven. Immediately reduce the heat to 300 and cook for 1 hour; the pavlova will color slightly. Turn off the oven and leave the pavlova in it to cool completely.

Invert the pavlova onto a big, flat bottomed plate, pile on the cream, and spoon over berries. Enjoy!

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