Mixed Berry Pavlova with Strawberry Wine Sauce

First Place Winner - 2013 Missouri State Fair (Just Desserts Contest)
Lorin Fahrmeier, Wellington, Missouri

Meringue:
6 large egg whites, at room temperature
Pinch salt
2 cups granulated sugar
2 tablespoons cornstarch
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Strawberry Wine Sauce:
1 pint fresh strawberries
1/4 cup granulated sugar
1/2 cup Vignoles wine
1 cup strawberry jam (12-ounce jar)

Sweetened Whipped Cream:
1 1/2 cups cold heavy (whipping) cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Berry Topping:
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Grated peel of 1 lemon, for garnish

Preheat the oven to 300 degrees. Place a sheet of parchment paper on a baking sheet.  Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, and then turn the paper over so the circle is on the reverse side.  (This will prevent a pencil mark on the meringue.)

For meringue:

Combine egg whites and salt in a clean mixer bowl.  Using a whisk attachment if available, beat the egg whites on high speed of electric mixer until firm.  With the mixer still on high, slowly add sugar and beat until mixture forms firm, shiny peaks.

Remove the bowl from the mixer. Sift the cornstarch onto the beaten egg whites, add vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, forming a disk.

Place meringue in preheated 300-degree oven and reduce oven temperature to 250 degrees.  Bake for one hour.  Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven.  It will be crisp on the outside and soft on the inside.

While the meringue is baking and cooling, prepare Strawberry Wine Sauce, Sweetened Whipped Cream, and Berry Topping.

For Strawberry Wine Sauce:

Combine strawberries, sugar and Vignoles wine in a small saucepan.  Bring to a boil, reduce heat, and simmer 4 minutes. Pour cooked strawberries and strawberry jam into bowl of a food processor fitted with the steel blade; process until smooth.  Refrigerate.

For Sweetened Whipped Cream:

Pour cream into chilled mixer bowl. Using a whisk attachment if available, whip cream with electric mixer until it starts to thicken. Add powdered sugar and vanilla; beat until firm. Refrigera

For Berry Topping:

Combine strawberries, blueberries and raspberries in bowl; add about 1/4 cup of the Strawberry Wine Sauce and toss to coat berries lightly. Refrigerate.

When the meringue has cooled completely, invert it onto a serving plate. Spread Sweetened Whipped Cream on the top, covering top completely.  Spoon Berry Topping into the middle of the Pavlova, leaving a border of cream and meringue.  Garnish with grated lemon peel. Serve immediately in large scoops, topped with the remaining Strawberry Wine Sauce.

Yield:  6 to 10 servings.