Berries and cream pavlova cake recipe

Meringues: nonstick spray for pans, 1 1/3 cups granulated sugar. 6 large egg whites room temperature. 1 teaspoon vanilla extract. 1 1/2 teaspoons cornstarch. 1/2 teaspoon cream of tartar. Berry topping: 3 cups mixed fresh berries (if using strawberries slice thin) 1 tablespoon granulated sugar. 1 teaspoon lemon zest. Whipped cream topping: 2 cups heavy cream, cold. 3 tablespoons granulated sugar. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract.

Instructions:

Preheat oven to 350°F (177°C). Using a pencil trace around an 8inch round cake pan on two sheets of parchment paper. Flip the sheets over and place them pencil side down on two baking sheets. Grease each lightly will nonstick spray. Make the meringues: in a food processor or blender, process the sugar until its very fine about 1 minute. In a large bowl, beat the egg whites on medium high speed until soft peaks form. Add half the sugar and beat for 30 seconds add remaining sugar and vanilla and beat on high speed until stiff glossy peaks form. Using spatula, gently fold in cornstarch and cream of tartar until combined. Divide the egg white mixture evenly between the two circles. Using an offset spatula gently spread it in an even layer to the edges of the circles. Place both sheets in the oven as soon as you close the oven door reduce the oven temperature to 200°F (93°C) bake 1 hour and 20 minutes. Halfway through baking swap the pans between racks and rotate them 180 degrees. Turn off oven and slightly open the door let the meringues cool for about 4 hours. Make berry topping: in a large bowl, gently toss the berries, sugar, and lemon zest. Make whipped cream topping: whip the cream, sugar, lemon juice, and vanilla on medium high speed until medium peaks form. Using a thin metal spatula carefully lift cooled meringues off the parchment. Using offset spatula spread about half of the whipped cream over top then add half the berries. Repeat with second.