PREPARING THE TRAY
Preheat the oven to 100°C. Trace a circle of around 20 cm in diameter on the back side of a sheet of baking paper. Place the sheet upside down on the tray and secure it with some butter.
PREPARING THE MIXTURE
In a stand mixer, pour the egg whites and set sugar and cornstarch aside. Add these dry ingredients to the egg whites and blend vigorously for a few seconds until obtaining a smooth and uniform mixture.
Whip everything at high speed in the stand mixer until you get a firm and glossy meringue, which will take 10-15 minutes. Add vinegar and vanilla, increase the speed to the maximum for one minute, then stop the stand mixer and remove the bowl.
CREATING THE PAVLOVA AND BAKING IT
Use a spatula to transfer the mixture inside a piping bag with a smooth and round nozzle. Distribute the meringue on the paper, creating a spiral from the center to the drawn circle, and then add small drops along the external border. Fill the center with the remaining meringue.
Bake the pavlova, positioning the tray at medium-low height, for about 1 hour and 45 minutes. If it starts to color, reduce the temperature by 10 degrees without opening the oven. At the end, turn off the oven and allow the Pavlova to cool inside to prevent it from breaking. The surface will be crunchy, and the inside soft like a marshmallow.
PREPARING THE CREAM AND SERVING THE DESSERT
Whip the cream and mascarpone in a bowl until the mixture is dense. Towards the end, add rosewater and vanilla and continue whisking until a full-bodied texture.
Transfer the cream to a piping bag and pipe it over the meringue disc. Garnish with berries, mint leaves, and hazelnut crumbs. Finally, add a few drops of Giusti Traditional Balsamic Vinegar of Modena Extravecchio.
