Pavlova cake

Ingredients:

• Whites of 4 large eggs at room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon fine salt
• 2 and 1/4 cups powdered sugar
• 1 cup chilled heavy cream
• 0.5 tsp pure vanilla extract
• 1 cup strawberries (about 6 berries), hulled and thinly sliced
• 1 cup raspberries
• 1 cup blueberries
• 2 tablespoons seedless raspberry jam

Preparation:

1. Position a rack in the lower third of the oven and preheat to 225°F (105°C). Line a baking sheet with parchment paper. Draw a 9-inch (22 cm) circle on the paper, then turn it over so the design is facing down.
2. For the meringue, combine the egg whites, cream of tartar, and salt in a very clean mixer bowl. Beat with the whisk attachment on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until the whites are stiff, about 1 more minute. Gradually beat in the powdered sugar, 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 more minutes. The eggs should be at room temperature. This will ensure the egg whites reach the desired volume when whipping..
3. Place the meringue on the prepared baking sheet within the drawn outline. Make a few shallow indentations and peaks in the meringue (this will help hold the whipped cream and berries). Bake until the outside is crisp and dry, about 2 hours. Turn off the oven and leave the meringue inside to dry out a bit, about 1 hour. Transfer to a wire rack and let cool completely. The meringue can be baked a few hours ahead of assembly.
4. Meanwhile, in a large bowl, beat the heavy cream with vanilla extract using a mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to assemble.
5. Toss the berries with raspberry jam in a medium bowl until they are evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.
6. Before serving, spoon whipped cream over the meringue and spread it into an even layer. Top with macerated berries (and drizzle with berry juices). Slice the cake and serve immediately.