Ina Garten’s Pavlova

4 large egg whites, room temperature

Pinch salt

1 cup sugar

2 teaspoons cornstarch

1 teaspoon white vinegar

½ teaspoon vanilla

Instructions: Preheat oven to 200 degrees. Place a sheet of parchment paper on sheet pan and draw a 9-inch circle. Turn the paper over so the circle is on reverse side.

Place egg whites and salt in a bowl. Using stand or handheld mixer, beat egg whites on high speed until firm, about 3 minutes. Slowly add sugar and beat until firm, shiny peaks form, about 2 minutes.

Sift the cornstarch onto the meringue and add vinegar and vanilla; fold lightly using a rubber spatula. Pile meringue into the middle of the parchment circle and using a spatula, make a disk.

Bake for 1½ hours. Turn off oven and keep door closed. Allow pavlova to cool completely in the oven. Top with whipped cream and your choice of fruit and berries.

Note: This recipe made a thoroughly crisp pavlova. A generous layer of whipped cream on pavlova before applying fruit prevents the meringue from immediately getting wet from fruit and berry juices. Cut the pavlova using a serrated knife; it should easily slice like a pie or cake.

Makes 1 pavlova that can feed 8

Courtesy Ina Garten, foodnetwork.com