Pavlova

A crisp, marshmallowy meringue topped with whipped cream, berries, and delicate edible flowers — as dreamy to eat as it is to look at.

Ingredients

• 5 large egg whites, room temperature

• Pinch of cream of tartar

• 1 cup very fine sugar

• 1 teaspoon white vinegar

• ½ teaspoon vanilla extract

• 1¼ cups whipped cream

• ¼ cup raspberries

• ¼ cup blueberries

• 2 tablespoons edible flowers

Instructions

1. Preheat and Prep
   Preheat the oven to 275°F. Line a baking sheet with parchment paper.

2. Whip the Egg Whites
   Using a stand mixer with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy. Increase to medium-high and beat until medium-stiff peaks form.

3. Incorporate the Sugar
   Continue beating at medium-high speed, gradually adding sugar 1 tablespoon at a time. Increase to high speed and whip until the mixture is stiff, glossy, and thick — about 5 to 10 minutes.

4. Finish the Meringue
   Gently fold in the vinegar and vanilla with a spatula.

5. Shape and Bake
   Spoon the meringue onto the prepared baking sheet, shaping it into a mound with a slight indentation in the center. Bake for 1 hour, then turn off the oven and let the pavlova rest inside for 3 to 4 hours, or overnight.

6. Assemble and Serve
   Just before serving, top the pavlova with whipped cream, berries, and edible flowers.