Summer-to-Fall Pavlova

This Pavlova is light, airy, and perfectly balanced between the fresh flavors of summer and the warm, rich notes of fall. Enjoy!
NOTE: Do not try to make on a rainy day or in humid weather — it will cause the Pavlova to weep and become sticky.

For the Pavlova:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract

For the Topping:

• 1 cup heavy cream, chilled
• 2 tbsp brown or maple sugar
• 1 tsp vanilla extract
• A mix of summer berries (strawberries, raspberries, blueberries)
• Early fall fruits (figs, plums, or even poached pears)
• A drizzle of honey or maple syrup
• A sprinkle of toasted nuts (optional)

Instructions:

Assemble: Once the Pavlova has cooled, spread the whipped cream over the top. Arrange a mix of summer berries and early fall fruits on top. Drizzle with honey or maple syrup, and sprinkle with toasted nuts if desired.

Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 7-inch circle on the paper as a guide for your meringue.

Make the meringue: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Fold in the vinegar, cornstarch, and vanilla extract until just combined. Spoon the meringue onto the parchment paper, spreading it within the circle. Use a spatula to create a slight dip in the center (this will hold your toppings).

Bake: Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes, then turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This will help prevent cracking.

Prepare the topping: Whip the chilled heavy cream, brown or maple sugar, and vanilla extract until soft peaks form.