Honey Thyme Pavlova

Instructions

1. Preheat the oven to 325°
2. Using a stand mixer with a whisk attachment, add your egg whites, salt, and cream of tartar. Mix on high speed until foamy.
3. Slowly add the granulated sugar to the egg mixture and whisk on high speed until stiff glossy peaks of meringue are formed. Sift the cornstarch over the meringue and beat in until combined. 
4. Line a large rimmed backing sheet with  parchment paper. Pour the meringue onto the parchment in a circle about the size of a cake pan. Using the back of a spoon, sculpt the meringue into a deep bowl shape. 
5. Place on the middle rack in the oven and cook for 2 minutes. Then reduce the heat to 250° and bake for 1 hour. Meringue is done with it is crisp to the touch. Turn off the oven, and leave the meringue to cool inside the oven for at least 2 hours but preferably overnight. 
6. Next step, marinade the berries. Add the berries, peaches and grappa in a medium size bowl. Stir o combine, cover bowl with Saran Wrap, and place in the fridge. 
7. Make your whipping cream. Using the same stand mixer with whisk attachment (cleaned first of course) add the whipping cream, the Krupnik, thyme leaves, and the powdered icing sugar. Mix on high speed until stiff peaks form. 
8. Set aside in the fridge until ready to use. 
9. To build the Pavlova, take the meringue out of the oven and place it on a serving cake stand. Add the whipping cream to the middle of the cake filling the bowl like indent. It is OK if the filling spills out over the edge a little bit. Strain the berries and peaches, and add to the top of the cake. Sprinkle with fresh thyme and a drizzle of liquid honey.
10. Serve family style with a spoon and enjoy.