Red, White, and Blue Pavlova

Directions

1. 1
   Preheat the oven to 220°F and line a large sheet pan with a sheet of parchment paper. Use an 8-inch cake pan to trace a circle onto the parchment paper. Flip the parchment paper over and set the baking sheet with that parchment paper traced circle aside.
2. 2
   Chill the mixing bowl and the whisk attachment for 30 minutes in the freezer.
3. 3
   Once the meringue is cool, you can assemble it by placing the pavlova meringue on a plate for serving, then spread the whipped cream on top of the meringue and decorate the cream-covered pavlova with sliced berries.
4. 4
   Separate the egg whites from the yolks. Make sure that there is no egg yolk in the egg whites, or else it will whip up.
5. 5
   Remove the mixing bowl and whisk from the freezer; add the heavy whipping cream, confectioners' sugar, and vanilla extract to the bowl of an electric mixer (the chilled bowl).
6. 6
   Add mint leaves if desired.
7. 7
   In the large bowl of a stand mixer on medium-low speed, whisk together the egg whites, along with the vinegar, cream of tartar, and salt for a minute, till they are frothy.
8. 8
   Whip on high speed for 3 to 5 minutes, until stiff peaks form.
9. 9
   Serve immediately.
10. 10
    Add the sugar and beat for another 3 to 5 minutes, until soft peaks form. The soft peak stage is when you remove the whisk or beaters, and a peak will form, but in a few seconds, it drops down.
11. 11
    Store the leftovers in an airtight container in a cool place; the refrigerator is best.
12. 12
    Add the cornstarch and pure vanilla extract and beat again on medium speed for 3 to 4 minutes until glossy stiff peaks form. A stiff peak holds the shape of the peak.
13. 13
    Transfer the white mixture meringue to the center of the traced parchment paper circle and spread it evenly to cover the entire circle.
14. 14
    Bake in a preheated 220°F for 1 hour 15 minutes. And then turn off the oven and allow the meringue cool for six hours, or overnight.
15. 15
    Take the meringue out of the oven and make certain it is completely cool before adding the whipped cream topping.