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Pavlova with Berries & Cream Click here to download PDF We recommend with Dolce Dolly or Cabernet Sauvignon Ingredients: 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 Directions: 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. Recipe Credit: Cherry Tea Cakes