If you can whip egg whites you can make a stunning berry pavlova, it's the perfect summer dessert. The meringue is crisp on the outside, soft and marshmallowy inside, mounded with whipped cream and mixed berries.
1cupgranulated sugar Note: I used Baker's sugar which has a finer crystal and dissolves easier, but that's not necessary.
1cupsweetened whipped cream, or more to taste
assorted fresh berries
easy berry sauce
1/2cupyour favorite berry jam
water to thin
Preheat the oven to 250F (an oven thermometer is a great tool to have in case your oven is not calibrated correctly) Line a baking sheet with parchment paper.
Add the egg whites to the bowl of a stand mixer fitted with a balloon whisk attachment and beat until foamy. With the mixer going, add the salt and then slowly add the sugar, very slowly. Add the lemon juice and cornstarch and then let the mixer go on high until the whites are stiff and glossy. This might take anywhere from 3-5 minutes.
Pile the meringue onto your parchment lined baking sheet and spread out into a disk, about 2 inches thick. Use the back of a spoon to create a slight depression in the center where we'll pile the whipped cream and berries later. Note: the meringue will not change its shape in the oven, so the way you shape it now will be exactly how it stays.
Bake the meringues for 90 minutes, and don't disturb while baking. Then turn the oven off and leave the meringue to cool in the oven, for another hour.
Remove the meringue from the oven and keep at room temperature until ready to assemble and serve your pavlova.
To make the fruit sauce, mix jam with enough water to make a thin sauce, then strain.
Assemble the pavlova just before serving ~ pile the whipped cream in the center.
Top with your berries.
Drizzle with fruit sauce, if you like, then dust with powdered sugar. A few mint leaves add a nice touch if you have them.
If you want to go all out and make a fresh fruit sauce for your pavlova, see my raspberry sauce recipe here. Almost any berry can be used in this way.