Berry Pavlova

Serves: 4-6
Source: Barefoot Contessa at Home by Ina Garten

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Lightly Sweetened Whipped Cream (I used the pressurized can but you can certainly whip your own)
1 pint fresh berries
Double Raspberry Sauce, recipe follows

Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw 4-6 5-inch circles on the paper, using a bowl as a guide, then turn the paper over so the circles are on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Divide the meringue into the middle of the circles on the parchment paper and smooth it within the circle, making rough discs with a slight indentation in the center. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringues to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Place the meringue discs onto individual plates and spread the top completely with sweetened whipped cream. Combine the berries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Double Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon Cointreau
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Press through a sieve to remove most of the seeds. Chill.