Triple Berry Pavlova

Summer! Fresh berries, freedom, joy. For the next few months, the sun is on my side. I like that very much.
I am eating all the berries I can get my hands on. Mostly just fresh, or on yogurt. But when I feel fancy, I love putting berries on a pavlova. There’s something so perfect about the texture of the meringue- the crackly outsides, the fluffy, marshmallow-y smooth insides- combined with whipped cream and fresh fruit.

A pavlova is an excellent dessert for summer; light, airy, every spoon a textural delight. Below is my favorite recipe for it- I hope you make it, and enjoy all the fruit this season has to offer.

Chaya

Yield: one 8″ pavlova, serving 6-8

Why I love this recipe: a perfect pavlova is one with a crisp outside and a fluffy, marshmallow-y inside and this one delivers on both ends. The addition of acid (vinegar, in this case) is what results in that perfect combination, and the topping of lightly sweetened whipped cream, blackberry jam and tart, juicy berries, makes this dessert creamy, fluffy, and crispy all at once. 

Notes: to ensure egg whites that beat up nice and stiff, start with a perfectly clean bowl and beaters. When separating your egg yolks from the whites, make sure that not a drop of yolk gets into the whites, or it could stop the whites from beating. The pavlova will keep, unfilled, for a day or two at room temperature.

For the pavlova:

• 4 large egg whites, at room temperature
• 1 cup superfine sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the pavlova topping: 

• 2 cups whipped cream
• 2 tablespoons sugar
• 3 cups mixed blueberries, blackberries and strawberries, washed and dried
• 1/4 cup blackberry jam

1. Position a rack in the center of the oven. Pre­heat the oven to 225F. Line a rimmed baking sheet with parchment paper, and use a pencil to trace an 8″ circle on the parchment paper. Set the baking sheet aside.
2. In the bowl of a (spotlessly clean!) stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on the lowest setting. After 15 seconds, gradually increase the speed to the highest setting. Once the mixture begins to foam, add the sugar and salt in a slow, steady stream.
3. The egg whites will begin to look glossy. Keep beating on high until stiff peaks form, standing thick and tall.
4. Fold the vanilla and vinegar into the meringue with a spatula, avoiding deflating the meringue.
5. Spoon the meringue onto the prepared baking sheet, spreading it out into the drawn circle. Bake for 1 hour and 25 minutes, until the outside of the meringue has hardened and the center is still soft and chewy. Turn off the oven, open the door and put a kitchen towel over the door, closing it but keeping it slightly propped open. Allow the pavlova to cool fully.
6. Remove the pavlova from the oven. Carefully remove from the parchment and transfer to a plate or cake stand. It may crack; this is fine. 
7. Combine the whipped cream with the sugar. Top the pavlova with the two cups of whipped cream. Swirl the jam into the whipped cream, then top with the berries. Serve immediately!