Cousin Prudence's Rosewater Pavlova

Instructions

1. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat Egg Whites with Salt until soft peaks form.
3. Gradually add Granulated Sugar, beating until stiff, glossy peaks form.
4. Gently fold in Rosewater and White Vinegar.
5. Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
6. Bake for 75-90 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 2 hours, or overnight).
7. While pavlova cools, prepare Whipped Cream: In a separate bowl, beat Heavy Cream with Powdered Sugar and Vanilla Extract until soft peaks form.
8. Once pavlova is completely cool, gently transfer it to a serving plate.
9. Top with Whipped Cream and Fresh Berries. Serve immediately.