The Best Pavlova Recipe!

• Preheat oven to 350 degrees F. Place a piece of parchment on a large baking tray. Set aside.
• Whip egg whites and salt together until medium peaks. Add the water slowly while whipping the whites on low speed. Add all the sugar, then turn up the speed and whip until stiff peaks (When you turn the mixing bowl over, none of the meringue should fall out)
• Add vanilla and vinegar to the meringue and mix on low until incorporated. Using a sifter, sift cornstarch into the meringue, and fold gently with a spatula to incorporate.
• Using an 8" cake circle ring, place in the center of your baking tray. Scoop all the meringue inside the cake ring, being careful to remove any large air pockets. Indent the center of the pavlova to help when it inflates.
• Bake for 30 minutes, then reduce the heat to 275 degrees F and continue to bake for 45 minutes. Turn off the oven (do not open the door), and turn on the light in the oven. (If your oven light doesn't work, don't worry about it!) Let the meringue cool in the oven for at least 1 hour, or ideally, overnight.

Filling

• In a mixing bowl, add whip cream and confectioner's sugar. Whip on low, then increase speed to medium until medium-stiff peaks. Add mascarpone and vanilla, then whip until incorporated. It will look thick, creamy, and spreadable! Add more sugar as needed, but remember that the meringue is really sweet, so a little goes a long way!

Assembly

• When your meringue is cool, place it on a cake stand or serving platter. Gently mound mascarpone cream filling in equal portions on top of the meringue, creating little "swirls" at the ends. Top with seasonal fruit, gold leaf, fruit curd, sage, mint, thyme sprigs, etc. Enjoy!