Summer Berries Pavlova
1 cup superfine sugar
1/2 cup light brown sugar, packed
1 1/2 tsp cornstarch
1 1/2 tsp vanilla extract
2 tsp distilled white vinegar
6 large egg whites, at room temperature
1 pint fresh strawberries
12 oz fresh raspberries
6 oz fresh blueberries
1/4 cup sugar
2 cups heavy cream
1/2 cup sour cream
Preheat the oven to 250F.
Line two sheet pans with parchment paper. It should be big enough for 3 disks of meringue.
In a food processor, pulse the superfine sugar, the brown sugar and the cornstarch together until well combined.
Stir the vanilla and distilled white vinegar together in a small bowl.
In the bowl of a stand mixer fitter with the whisk, beat the egg whites at medium speed until soft peaks form. Add the sugars one tablespoon at a time, increasing the speed to medium-high.
When all the sugar has been added, beat for another minute at high speed until glossy. Add the vanilla/vinegar mixture and beat for another 5 minutes, until stiff peaks hold.
Transfer to prepared sheet pans, making 3 disks of the same size, roughly 8 to 9 inches in diameter.
Bake for about 1 hour. The crust should be crisp and feel dry to the touch. Turn the oven off and let cool inside the oven, keeping the door slightly open with the handle of a wooden spoon.
While the meringue is cooling, wash and quarter the strawberries. place in a medium bowl, add the washed blueberries. Sprinkle with sugar and let stand at room temperature until ready to assemble (see note).
Whip the cold heavy cream with the sour cream in the bowl of an electric mixer until stiff peaks form. Do not over beat or it will turn.
Place one of the meringue disks on a serving dish. Spread one third of the whipping cream on top, and one third of the fruits. Place second disk on top of the fruit and repeat. Finish with a layer of fruits and add the raspberries.
This dessert is a last minute assembly!!!!! If you assemble the meringue, whipped cream and fruits ahead of time, the meringue will become soggy.