Pavlova cake with assorted berries

Ingredients:

Cake

• Whites of 4 large eggs, room temperature
• A pinch of coarse salt
• 1 cup of sugar
• 2 tsp cornstarch
• 1 teaspoon white wine vinegar
• 0.5 tsp vanilla extract
• Sweet whipped cream, recipe below
• 1 cup fresh strawberries, hulled and thinly sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Triple Raspberry Sauce, recipe below

Sweet whipped cream

• 1 cup chilled heavy cream
• 1 tbsp. sugar
• 1 tsp vanilla extract

Triple Raspberry Sauce

• 1 cup fresh raspberries
• 0.5 cups of sugar
• 1 cup seedless raspberry jam (340g jar)
• 1 tbsp. l. raspberry liqueur (framboise)

Preparation:

1. Preheat oven to 80°C.
2. Place a sheet of parchment paper on a baking sheet. Draw a circle on the paper, tracing the diameter of a 22 cm plate, then flip the paper over so the circle is on the back. This will prevent pencil marks from appearing on the meringue.
3. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until stiff peaks form, about 1 minute. While beating on high speed, gradually add the sugar and beat until stiff, glossy peaks form, about 2 minutes.
4. Sift cornstarch over the beaten egg whites, add vinegar and vanilla, and fold lightly with a rubber spatula. Place the meringue in the center of the parchment-lined circle and smooth it out to form a disk. Bake for 1.5 hours. Turn off the oven, crack the door, and let the meringue cool completely in the oven for about 1 hour. The cake will be crisp on the outside and soft on the inside.
5. Invert the meringue layer onto a plate and spread it completely with whipped cream. Combine the strawberries, blueberries, and raspberries in a bowl and add about 1/2 cup of raspberry sauce, or enough to lightly coat the berries.
6. Carefully spoon the berries into the center of the cake, leaving a space around the edges. Serve immediately with extra raspberry sauce.
   
   

   Whipped cream

   
   Whip the cream in the bowl of a stand mixer using the whisk attachment (you can also use a hand mixer). When it begins to thicken, add the sugar and vanilla and continue whipping until stiff peaks form. Be careful not to overwhip!
   
   Exit: 1 tbsp.

7. Triple Raspberry Sauce

   
   Combine raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, reduce heat, and simmer for 4 minutes. Place the raspberries, jam, and framboise in the bowl of a food processor fitted with a steel blade and process until smooth. Refrigerate.
   
   Exit: 2 tbsp.