Recipe and photos by Stephanie Eburah
For the Pavlova
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
Preheat oven to 200 degrees. 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.
Sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and whisk just until combined. Pile the meringue into a circle on a parchment paper lined sheet pan and spread it out into a 9” circle. Bake for 1 1/2 hours. Turn off the oven, open the door so it’s just barely ajar and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
For the whipped cream & berries
1 pint blackberries
1 cup heavy cream
4 bay leaves
1 Tablespoon sugar
1/2 teaspoon pure vanilla extract (optional)
Combine the cream and bay leaf and heat over medium heat until just simmering. Do not boil! Turn off the heat and let come to room temperature. Put mixture in the fridge until completely cold then remove the bay leaves.
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until barely firm. Don't overbeat!
Top pavlova with whipped cream and berries and serve.
Stephanie Eburah is the owner of Ebb & Co., a wine bar in the Bryant Neighborhood. She's also a photographer, chef, and hosts small gatherings and experiences on Lummi Island.