Step 1

Preheat the oven to 300F. Prepare a sheet pan with a piece of parchment paper. Use a pencil to trace 4 (4 ½-inch diameter) circles onto the paper. Flip the paper over, pencil markings side down.

Step 2

Combine the egg whites and salt in a stand mixer bowl. Begin to whisk on medium speed until frothy. Increase the speed and whip the egg whites until they form soft peaks. With the mixer still running, gradually add in the sugar in slow increments (this process should take about 5 minutes).

Step 3

Once all of the sugar has been incorporated, continue to beat for another 2 minutes until the sugar is fully dissolved and the meringue is extremely glossy. Remove the bowl from the stand mixer and sift in the cornstarch. Add the vinegar, vanilla extract, and almond extract. Gently fold all the ingredients in until fully incorporated.

Step 4

Spread the meringue onto the prepared sheet pan in even circles, using the pencil outlines as a guide. The meringue in each circle should be flat, raising about 1 inch from the surface. Use a small, offset spatula to create small little peaks throughout the meringue.

Step 5

Transfer the sheet pan to the oven and immediately drop the heat to 250F. Bake for 1 ½ hours. Turn off the heat, crack the oven door, and let the pavlovas cool completely in the oven as the oven cools down as well. After about an hour or so of cooling, the pavlovas should be cool. Serve immediately.

Step 6

Preheat the oven to 375F. Add the berries to a small baking dish.

Step 7

Pour in the wine, sprinkle the sugar evenly over top, and add a pinch of salt. Gently toss.

Step 8

Roast the berries in the oven for 20-22 minutes. Let the berries cool completely before serving.

Step 9

Add the cream to a stand mixing bowl and begin to whisk on medium speed.

Step 10

When the cream is frothy, add the sugar. Increase the speed to high and beat the cream just a little longer until it is soft and smooth. It should hold a very soft peak (you don’t want to create really stiff peaks for this recipe).

Step 11

Gently fold in the vanilla extract.

Step 12

Remove the pavlovas from the parchment paper by gently peeling them off. Transfer them to a plate and spread a large mound of whipped cream smoothly over each pavlova.

Step 13

Top each one with a spoonful of roasted berries, along with a drizzle of the sparkling wine liquid from the baking dish.

Step 14

Garnish with edible viola flowers (optional) and a light dusting of powdered sugar.