Gluten Free Pavlova with Berries and Cream

This showstopping dessert starts with a crisp, cloud-like meringue base, whipped to glossy stiff peaks and baked slow and low until the outside turns delicately crackly while the inside stays soft and marshmallowy. Superfine sugar, a touch of vinegar, and a whisper of vanilla give the shell its signature crunch-then-chew texture, no wheat-based binders or fillers involved. Once cooled, it's piled high with softly whipped cream and a generous tumble of fresh strawberries, blueberries, and raspberries, so every bite balances sweetness with bright, juicy fruit. The result looks like a bakery centerpiece but comes together with basic pantry staples and a little patience while it cools in the oven. It's an easy dessert to reach for when you need something elegant and naturally suited to a gluten free table, no special swaps to think about, just a straightforward bake. Serve it the day you make it for the best contrast between that shattery crust and the pillowy center.

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