Berries N' Cream Pavlova

Continuing in my parade of red white and blue desserts in preparation for the Fourth of July I've made a patriotic pavlova!  The fluffy meringue is a wonderfully light summer dessert. The marshmallow consistency can be accented by any fruits or toppings you like! I love berries and cream! As seen on Photograzing and and part Cook and Tell. 

berries and cream pavlova
With Independence Day coming up I thought I'd do a little mini series of red, white and blue desserts! I started out with the cherry pie and now this gorgeous pavlova! 

It's been a bit of a long week. Thankfully my intern is now working half days instead of one day a week! It makes such a difference to have the extra helping hand. I've been backed up on some reports to do and now I have actually been able to get on in a day! I was even able to get off for the weekend a little early and get in some Friday afternoon baking! Interns are wonderful. 

Berries N' Cream Pavlova

3 egg whites
3/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon cornstarch
1 cup whipped cream
1 pint blueberries
1 pint raspberries

Preheat oven to 200 degrees Fahrenheit.

Put egg whites in a stand mixer. Mix until they hold soft peaks. While the mixer is still running on a medium speed, add in the sugar one tablespoon at a time. Add in the cornstarch. Beat until the meringue holds very stiff peaks. 

Spread the meringue in a circle onto a parchment paper lined baking sheet. I prefer to either fill a spring form pan and then remove it, or trace a circle on the underside of the parchment paper.

Bake for roughly one hour, or until the outside is dry, and a pale cream color. Turn the oven off, leave the door slightly ajar and allow the meringue to cool completely.

The cooled meringue can be stored in an airtight container for a few days.

To serve garnish with whipped cream and berries. Serve within 3-6 hours of garnishing.