Brown Sugar Pavlova

This dessert only looks intimidating - it really is not that difficult at all to make. A Pavlova is simply a meringue that has been baked at a low oven temperature for about an hour, then cooled. When done, it becomes this light, crunchy meringue that can be topped with a myriad of delicious things. Here, I opted to use brown sugar - then I topped it with whipped cream and berries for a nice pre-fall dessert.

For meringue:

1 cup superfine granulated sugar

1/2 cup packed light brown sugar

1 1/2 tablespoons cornstarch

1 1/2 teaspoonsvanilla bean paste or extract

1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar

6 large egg whites

For berries:

1 1/2 pounds strawberries, trimmed and quartered

1 pound blackberries, raspberries or blueberries

2 tablespoons granulated sugar

2 cups heavy whipping cream, whipped

1/4 cup powdered sugar

1 tbsp vanilla bean paste

2 tbsp bourbon or brandy (if desired)

Make meringue:Preheat oven to 325°F with rack in middle. Place parchment paper onto a half-sheet, baking sheet and using a saucer, trace 5 rounds on underside of parchment to use as guide. Repeat this a second time. Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined. Stir together vanilla and vinegar in a small bowl.

Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture slowly. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 3 minutes. Evenly spoon meringue into prepared circles and smooth to edges (this does not have to be perfectly flat, they can be whispy on top). Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour. Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.) Carefully peel off parchment (meringues will be fragile and the crust may crack further).

Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).

Beat heavy cream, sugar, vanilla bean paste and bourbon using an electric mixer until it just holds medium peaks. Put meringue on a serving plate and spread with whipped cream over it. Spoon fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.