• Preheat the oven to 300 °F
• Place a piece of parchment paper on a large baking sheet. With a pencil, draw a 9” circle using an inverted plate as a guide. Then flip the parchment paper over so you don’t get pencil marks on the meringue
• Place the egg whites and salt into a large bowl and beat on high until firm, about a minute.
• With the mixer still on high, slowly add the sugar and beat until shiny and stiff peaks form, about 2 more minutes.
• Sift the cornstarch onto the beaten eggs then add in the vinegar and vanilla.
• Gently fold the cornstarch, vinegar, and vanilla into the egg mixture until just combined. To fold, using a rubber spatula, slowly scrape the sides of the bowl and when enough meringue in on the spatula gently fold it over on to the top.
• Pile the meringue onto the parchment paper being careful to stay within the pencil circle
• Make a shallow well in the center so it can hold the cream and berries.
• Bake for one hour - it should be a very pale off-white color. Then turn the oven off and without opening the door, let rest in the oven for another hour. It should make a nice hollow sound when tapped. Small cracks are normal.

While the meringue is cooking, make the raspberry sauce.

• Place the raspberries, sugar, water, and jam in a small saucepan.
• Bring to a boil, then reduce the heat and simmer until the jam is fully melted and the raspberries are soft.
• Remove from the heat and stir in the Chambord. (The Chambord may be omitted if you don't want to use alcohol).
• Strain the sauce through a fine mesh sieve to remove any seeds.
• Cool completely.

While the meringue and sauce are cooling, make the whipped cream.

• Place all of the ingredients in a large bowl and beat on high speed until soft peaks form

Assemble the Pavlova - do not do this until you are ready to serve.

• Gently peel the meringue off of the parchment paper and place on your serving dish
• Spoon the whipped cream into the well of the meringue spreading evenly. Do not go all the way to the edge; leave at least one inch of space.
• Place the mixed berries on top of the cream then gently pour or spoon the completely cooled raspberry sauce on top.
• Garnish with fresh basil or mint if desired.