Pavlova with Whipped Cream and Red Fruits

For the Meringue

• 5 egg whites (at room temperature)
• 1 cup (230 gr) granulated sugar
• 1 teaspoon (5 gr) white vinegar
• 1 teaspoon (5 gr) cornstarch
• 1 teaspoon (5gr) vanilla extract

For the Filling

• 1 cup (250ml) frozen heavy cream
• 2 tablespoons (20gr) powdered sugar
• 1 teaspoon (8ml) vanilla extract
• 15 large strawberries, halved
• 10-15 blackberries
• 10-15 raspberries
• ½ cup (80gr) coarsely chopped pistachios (Aegina pistachios)
• Fresh mint leaves

For the Meringue:

1. Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper. Draw a 24 cm circle on the paper.
2. In the mixer bowl, place the egg whites and beat on medium speed until soft peaks form, about 5 minutes. Gradually add the sugar, a spoonful at a time, continuing to beat on high speed until the meringue is glossy and stiff, about another 5 minutes. The meringue should not fall off the whisk. Lower the bowl from the mixer and add the vinegar, cornstarch, and vanilla. Gently fold in circular motions with a spatula so as not to deflate the meringue.
3. Transfer the meringue to the baking sheet, placing it inside the circle you drew. Use a spoon to make a well in the center of the meringue. To create decorative swirls around the edge, use the back of the spoon to lift the meringue upwards at a slight angle to the right. Bake in the preheated oven for 1.5 hours. Turn off the oven and leave the meringue inside the closed oven for another 2 hours or overnight. Be careful not to open the door.

For the Filling:

4. Just before serving, put the heavy cream in the mixer bowl.
5. Beat on medium speed, and when it starts to thicken, add the powdered sugar and vanilla. Continue beating until you have stiff whipped cream.
6. Place the whipped cream on top of the meringue and garnish with the fruits, pistachios, and mint leaves.