Easy Pavlova

Ingredients and Weight:

• 6 large egg whites
• 1 1/2 cups superfine sugar
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 pint heavy cream
• 1 pound fresh raspberries
• 1 pound fresh blueberries
• 1/2 cup toasted sliced almonds

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar while beating until stiff peaks form.
3. Add vinegar and vanilla extract and beat until incorporated.
4. Spoon mixture onto prepared baking sheet, forming a 9-inch circle.
5. Bake for 90 minutes or until dry and set. Turn off oven and leave pavlova in with the door ajar to cool completely.
6. To serve, whip heavy cream until stiff peaks form. Spread over cooled pavlova.
7. Top with raspberries, blueberries, and toasted almonds.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Carbohydrates: 30g
• Protein: 5g

Dish Characteristics:

• Light and airy
• Crispy on the outside, chewy on the inside
• Sweet and tangy
• Perfect for summer parties

User Comments:

• "This is the best pavlova I've ever had! It's so light and fluffy."
• "I love the combination of raspberries and blueberries. It's so refreshing."
• "This is a really easy recipe to follow. I'm not a very good baker, but I was able to make this without any problems."

Special Precautions and Tips:

• Make sure to use superfine sugar for best results.
• Don't overbeat the egg whites. Overbeaten egg whites will make the pavlova tough.
• Let the pavlova cool completely before serving. Cutting into it while it's still warm will cause it to crack.