Meringue Cake – Pavlova (Naturally Gluten Free)

Directions

1. 1
   Preheat oven to 350°F.In a small bowl, add cornstarch, vinegar, and vanilla extract; whisk until well combined; set aside.In the bowl of your mixer add sugar and egg whites; beat on low speed just until combined, and sugar has dissolved. Increase speed to high; and beat until soft peaks form.
2. 2
   Add cornstarch mixture to egg whites; beat on high speed until very stiff peaks form, about 5 minutes.Line a baking sheet with parchment paper; place a 9-inch round plate pan in the center of of the parchment paper; using a pencil, trace around the plate; turn the parchment paper upside down.
3. 3
   Transfer the whipped meringue to the center of parchment paper; using a rubber spatula, spread the meringue to fit inside the circle, smoothing out the top and sides (or create peaks - may brown, though - okay if covering with whipped cream).
4. 4
   Place the baking sheet in the oven; reduce temperature to 215°F; bake for 1 hour 15 minutes. The higher temperature in the beginning helps set the meringue.Turn oven off and allow meringue to cool in the oven for 3 - 4 hours. The time is very important as not allowing it to slowly will cause the meringue to become too fragile and break easily.
5. 5
   Remove the parchment paper from the bottom of the meringue; using a pizza peel or 2 large spatulas, transfer the meringue to a serving plate.In the bowl of your mixer (chilled metal one is preferred), beat the cream and yogurt on high speed until stiff peaks form.
6. 6
   Pour the whipped cream mixture on top of the cooled meringue; using a rubber spatula, distribute the whipped cream evenly; create peaks if desired.
7. 7
   Add strawberries or other chosen fruit such as berries or kiwi to the top.
8. 8
   Cut the pavlova into slices and serve immediately.