Light as air and worth the extra attention, pavlova is a dessert that rewards good technique and great eggs. Pete & Gerry’s Organic Pasture-Raised Egg Whites whip into a crisp, marshmallowy meringue that makes a beautiful base for whipped cream and juicy berries or whatever summer fruit is in season. It’s festive enough for the Fourth of July but timeless enough for any summer gathering.

To Make the Meringue

1. Place a rack in the middle of the oven and preheat to 275°F. Trace an 8-inch circle on a sheet of parchment paper, then flip the parchment over and place it on a baking sheet. (This way you can still see your outline without it touching the meringue while it bakes.)
2. In a small bowl, whisk together the superfine sugar and cornstarch.
3. Place the room-temperature egg whites in a large, completely clean mixing bowl. Using an electric mixer on medium speed, beat until foamy and opaque, like cappuccino foam with small, even bubbles.
4. Continue beating until the egg whites reach firm peaks. When you lift the beaters, the peaks should stand upright with only the very tips gently curling over. The mixture should look bright white and hold visible ridges from the mixer. Do not add the sugar until the whites have reached this stage.
5. With the mixer running on medium speed, gradually add the sugar mixture 1 tablespoon at a time, waiting several seconds between additions.
6. Once all of the sugar has been added, continue beating until the meringue becomes thick, glossy, and holds stiff peaks, about 8 to 15 minutes.
   
   The meringue is ready when it clings heavily to the beaters, holds visible ridges and swirls without spreading, and feels smooth, not gritty, when rubbed between your fingers. If the meringue still feels gritty or flows off the beaters, continue beating.
7. Add the vinegar and beat just until incorporated, about 10 to 15 seconds.
8. Pile the meringue onto the prepared parchment and use the back of a spoon to gently shape it into the traced circle. Create decorative swirls around the edges and a shallow well in the center for the whipped cream and fruit. The mound should stand tall and hold its shape without spreading outward.
9. Place the pavlova in the oven and immediately reduce the oven temperature to 250°F.
10. Bake for 75 to 90 minutes, or until the pavlova is dry to the touch and pale ivory in color. The exterior should feel crisp and firm. Small cracks are normal.
11. Turn off the oven and prop the door open slightly with a wooden spoon. Allow the pavlova to cool in the oven for at least 1 hour.
12. Once completely cool, carefully transfer the pavlova to a serving plate.

To Make the Filling

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form (approx. 5 minutes).
2. Just before serving, spoon the whipped cream into the center of the cooled pavlova.
3. Top generously with berries and fruit.
4. Slice with a serrated knife and serve immediately.

Notes

How to Make Superfine Sugar:

If you can't find superfine sugar, pulse granulated sugar in a food processor or blender for about 1 minute until finely ground.

Use Fresh Egg Whites:

Because of the effects of pasteurization on protein structure, liquid egg whites will not whip properly for pavlova. We recommend using fresh Pete & Gerry's eggs.

Tips for success:

For the best meringue, make sure your bowl, beaters, and utensils are completely clean and free of any grease. If needed, wipe them with a paper towel lightly dampened with vinegar before you begin.

Beat the meringue on medium speed the entire time. This will incorporate air slowly and evenly, creating a more stable meringue.

The most important step is fully whipping the meringue. Before shaping, it should be thick, glossy, slightly elastic, and able to hold stiff peaks. If it feels gritty or the peaks melt back into the bowl, continue beating.

Make Ahead:

The pavlova shell can be baked 1 day ahead and stored in an airtight container at room temperature. Top with whipped cream and fruit just before serving.

Don't Waste the Yolks:

You'll have 4 beautiful Pete & Gerry's Egg Yolks left over. Save them for lemon curd, pastry cream, homemade ice cream, or extra-rich scrambled eggs.