Pavlova Recipe

Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper.

Using a stand mixer, beat 6 egg whites on high speed for 1 minute until soft peaks form.

With the mixer on high, gradually add 1.5 cups of sugar and beat for 10 minutes until stiff, smooth, and glossy peaks form.

Gently fold in 1/2 tbsp lemon juice and 1/2 tbsp vanilla extract. Then, fold in 2 tsp corn starch until well blended.

Pipe meringue into 3 to 3.5-inch wide nests onto the parchment paper. Indent the center of each nest with a spoon to create a well for the cream.

Bake at 225°F (107°C) for 1 hour and 15 minutes.

Turn the oven off, and without opening the door, let the meringue sit in the hot oven for another 30 minutes. The outsides should be dry and crisp, and the insides marshmallow soft.

Transfer the pavlovas with the parchment paper onto a counter or a cookie rack and allow them to cool completely to room temperature.

In a large, cold mixing bowl, combine 1.5 cups cold heavy whipping cream with 2 tbsp sugar. Beat on high speed for 2 to 2.5 minutes, or until whipped and spreadable.

Pipe or spoon the whipped cream onto each cooled pavlova. Top generously with fresh fruit and optional mint leaves.