Ingredients
4large egg whites,room temperature
1cupcaster sugar
2tspcornstarch,divided
1tsplemon juice
1tspvanilla extract
2cupswhipped cream
½cupraspberries
2kiwi,peeled and sliced
1cupstrawberries
Preparation
Preheat the oven to 350 degrees F.
Add egg whites to the bowl of a stand mixer and begin beating on medium speed until frothy.
Add the sugar in a very slow but continuous pour while the mixer is going. Once all of the sugar has been added, increase the speed to high and beat until stiff peaks form and the mixture is glossy.
While the egg whites are beating, line a large baking sheet with parchment paper and use 1 teaspoon of cornstarch to rub in a 12-inch circle. Set the pan aside.
In a small prep bowl, combine the remaining teaspoon of cornstarch with the lemon juice and vanilla and mix with a fork until liquid.
Once the egg whites are done, fold the lemon juice mixture into the egg whites with a rubber spatula.
Transfer the egg whites to the prepared baking sheet and use the rubber spatula to spread it out in a circle leaving an indentation in the center.
Reduce the oven temperature to 250 degrees F and bake the pavlova for 1 hour, then turn off the oven and leave the pavlova in the oven until completely cool for about 3 hours.
Once cooled, gently remove the pavlova from the pan and place on the serving dish, then top with whipped cream and fruit.
