<http://schema.org/recipeInstructions>
" Prepare the baking sheets: Preheat oven to 200\u00B0F. Line two baking sheets with parchment paper and, using a pencil, trace a 9-inch-diameter circle on each. Turn parchment over -- penciled side down -- and set the lined baking sheets aside. Make the meringues: Use the lemon to wipe the inside of a large metal bowl and the beaters of an electric mixer. Add the egg whites and salt to the bowl and beat on low speed until foamy. Add vinegar and 1 teaspoon of vanilla and beat until combined. Increase mixer speed to medium and add the sugar in a slow stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks. Do not overbeat. Place 1/2 of the meringue in the center of each of the traced circles and, using a spatula, spread it evenly. Bake until meringues are completely dry -- about 3 hours. Leaving the meringues on the parchment paper, transfer to a wire rack to cool completely -- about 45 minutes. Make the whipped cream: Combine the cream and the remaining vanilla in a large bowl. Beat on medium-high speed with an electric mixer until soft peaks form -- about 3 minutes. Keep chilled until ready to use. Assemble the pavlova: Place one meringue disk on a cake plate or cake stand and top with half of the whipped cream and half of the berries. Place the remaining meringue disk over the first layer and top with the remaining cream followed by the berries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1399/mixed-berry-pavlova-3517/>