PAVLOVA

Preheat oven to 225°F. Using a pencil, trace an 8" circle on a sheet of parchment paper. Place it pencil lined side down on a baking sheet, this will give you a guide to work with when you add the Pavlova to the baking sheet!

In a small bowl, whisk together the vinegar, cornstarch, vanilla and cream of tartar. Set aside.

In the bowl of a stand mixer, combine the eggs whites and salt. Using the whisk attachment begin to beat the eggs whites on a low speed, gradually turning it up to a medium-high speed. The egg whites should start to turn satiny and hold medium peaks. This should take about 3 minutes.

With the mixer on medium-high speed, gradually add the superfine sugar. Move slowly here, slowly pouring in only 1-2 tablespoons of sugar at a time, allowing each addition to fully incorporate before adding more. The gradual addition will allow the egg whites to fully absorb the sugar and will give you that glossy smooth, marshmallowy effect that you're looking for! It may take up to 5 minutes to add the sugar, enjoy the moment.

Once the sugar is all added, continue to beat the meringue on high for another minute or two, until ultra stiff and glossy peaks form.

Using a spatula, gently fold in the vinegar, cornstarch, vanilla and cream of tartar mixture until fully incorporated.

Transfer the meringue onto the lined baking sheet in the center of the 8" circle you drew. Use an offset spatula or spoon to spread the meringue out to the edges of the circle, giving it some fancy swoops and swirls as you go. Use a spoon to make a shallow depression in the center of the meringue. Once baked, this is where you'll fill the Pavlova with toppings!

Bake for 1 hour 15 minutes, undisturbed. Don't open the oven at any time. Turn the oven off and allow the Pavlova to cool down slowly inside the oven as it cools for 1 hour. Remove from oven and allow the Pavlova to cool fully before assembling.

APRICOT CURD

While the Pavlova is in the oven, prepare the Apricot Curd. Follow my easy recipe here. This is the perfect way to use up the leftover egg yolks from the Pavlova.

ASSEMBLE THE PAVLOVA

Once the Pavlova is fully cooled and just before you are ready to serve it, begin the assembly. Spoon the Apricot Curd into the center indention of the Pavlova. Top with fresh blueberries and sliced apricots. Optionally add sprigs of fresh herbs. Serve immediately and fully enjoy with friends!